Smoked Jerk Chicken Red Beans and Rice

Get ready to experience a soulful dish with a flavorful twist! This recipe takes the comforting classic, Cajun Red Beans and Rice, and infuses it with the smoky, spicy goodness of jerk chicken, simmered to perfection in your very own homemade beef stock. It's a culinary adventure that will tantalize your taste buds and give the traditional recipe a vibrant new vibe.

Yields: 6-8 servings

Prep time: 30 minutes

Cook time: 2.5 - 3 hours (plus overnight bean soaking)

Ingredients:

•   1 lb dried small red beans (such as Camellia brand), soaked overnight and drained

•   2 tbsp olive oil or vegetable oil

•   2 large smoked jerk chicken legs, skin on, bone in (see note below for marinade)

•   1 large yellow onion, chopped

•   2 celery stalks, chopped

•   1 green bell pepper, chopped

•   4 cloves garlic, minced

•   6-8 cups of homemade beef stock (find my recipe on cookinwidkunchi.com!)

•   1 tbsp Cajun seasoning (or to taste)

•   1 tsp dried thyme

•   1 tbsp Blaxican Fajita Seasoning(or to taste)

•   2 bay leaves

•   Salt and freshly ground black pepper to taste

•   Cooked white rice, for serving

•   Fresh parsley or green onions, chopped, for garnish (optional)

•   Hot sauce, for serving (optional)

Instructions:

  Prepare the Smoked Jerk Chicken: The jerk chicken will be needed when the stock is added for simmering. Allow the chicken to flavor the dish, then remove and shred the meat off the bones to add back to the dish.

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  Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion, celery, and bell pepper (the "holy trinity" of Cajun cooking). Cook, stirring occasionally, until softened, about 8-10 minutes.

  Add Garlic and Spices: Stir in the minced garlic, Cajun seasoning, dried thyme, and the Blaxican Fajita Seasoning. Cook for another minute until fragrant.

  Combine the Beans and Stock: Add the drained, soaked red beans to the pot. Pour in the homemade beef stock. Add the bay leaves. Bring the mixture to a boil.

  Simmer and Develop Flavor: Once boiling, reduce the heat to low and place jerk chicken pieces inside.. Cover the pot, and let everything simmer gently for at least 2 hours, or until the beans are tender and creamy and the chicken falls off the bone easily. Remove the chicken and shred. Stir beans occasionally to prevent sticking and to mash some of the beans against the side of the pot with the back of a spoon – this helps create that classic creamy texture. If the mixture becomes too thick, you can add a little more hot water or beef stock.

  Add the Smoked Jerk Chicken: After the beans have been simmering for about 1.5 to 2 hours and are starting to soften, stir in the shredded smoked jerk chicken and the sausage. Continue to simmer until the beans are fully tender and the flavors have melded, another 30-60 minutes.

  Adjust Seasoning: Remove the bay leaves. Taste and adjust the seasoning with salt and freshly ground black pepper as needed. The amount of salt will depend on the saltiness of your beef stock and Cajun seasoning.

  Serve: Ladle the Smoked Jerk Chicken, Red Beans, and Rice over fluffy white rice. Garnish with fresh parsley or green onions, and serve with hot sauce on the side for those who like extra heat.

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Why you HAVE to try this recipe:

This isn't just a meal; it's an experience! The deep, savory notes of your homemade beef stock provide an incredible foundation, while the smoky, spicy kick of the jerk chicken elevates the traditional red beans and rice to a whole new level. It's hearty, comforting, and packed with layers of flavor that will leave you wanting more. Give the traditional recipe a little different vibe and try this Smoked Jerk Chicken, Red Beans, and Rice. You won't regret it!

Don't forget to subscribe to my newsletter to get that amazing jerk marinade recipe delivered straight to your inbox. Happy cooking!