Jerk Chicken and Zucchini, Coconut Rice and Red Beans

Cut the scallions in 2-3 large pieces. Chop the cilantro just a bit ot help your blender out. Use the stems and all! Cut the jalapeno into a few slices - removing the seeds will make the final dish more mildly spiced but we usually leave them in. Smash the garlic cloves and peel the paper away. Zest and juice the lime directly into the blender. Add all other marinade ingredients to the blender and process until a coarse, wet paste forms. Set aside 4 Tablespoons of marinade to serve as sauce over the final dish.

If you don’t have a blender, you can try this in a food processor. Keep the liquids out at first and chop up the herbs and spices. Add the oil first and only add the soy sauce, lime juice and rum once you transfer to a bowl. Whisk the liquids in.

Add the chicken thighs to a 9x13 casserole dish and sprinkle with ½ teaspoon of salt. Pour about 3/4 of the marinade over and turn the pieces to fully coat. Refrigerate and marinate this as long as you can, up to 48 hours! If you’re cooking it tonight just set aside at room temperature while you start the rice.

In a medium pot with a tight fitting lid, combine the rice, ½ teaspoon salt, water, and the can of coconut milk. Bring to a boil and stir well, then reduce to the lowest possible heat and cover. Set a timer for 12 minutes (when it goes off, read the step for BEANS).

Trim the woody stem off of the zucchini and slice them in a large roll cut. This means - cut off about ¼ of the end of the zucchini, holding your knife on an angle to create an irregular shape about 2” long. Roll the zucchini over so the just cut face is pointing up. Slice through the middle of this face to create similar shape. Roll and slice again.
(watch my 20 second video about carrots here. Use the same technique on a zucchini!) https://www.youtube.com/watch?v=WQ6Qm7M-oR4&feature=youtu.be

Slice the sides off of the bell pepper, only discarding the very top stem and pull out the seeds inside. Cut the pepper into large 2” square-ish pieces.

Toss vegetables together in a bowl. Pour the rest of the jerk marinade over top and toss to coat.

Place chicken on a lined baking sheet, skin side up. Scrape off most of the clinging marinade. Place on a top rack under the broiler and cook for about 10-12 minutes. Check on it often and rotate as needed. If its getting too brown, too fast, move it down a level.

After 12 minutes, flip the chicken oven and cook for another 5 minutes.
After this increment, remove the pan from the oven, flip the chicken back to skin side up and place the pieces closer together so you have room to add the vegetables to the pan. Return to the oven but on a lower rack.

Cook chicken and vegetables for 8 final minutes.

Once the rice has cooked for 12 minutes, have your can of beans drained and ready by the pot. Use a large spatula and work quickly so you don’t lose too much steam. Open the lid and stir the rice, be sure to scrape from the bottom of the pan up. Press the rice back down to have a flat top surface. Pour the beans on top. Close the lid and steam over the lowest heat for 6 more minutes. After 6 minutes, turn the heat off and let it sit, covered, until ready to eat.

Return to rice and beans, and stir. Plate a mound in each bowl. Top with chicken and veggies. Spoon some marinate from the reserved bowl over top as desired. If you like, garnish fresh cilantro.