Jamaican Jerk Chicken:

3 lbs. Chicken Breast, cubed

2 cups jerk marinade

Marinate chicken for at least 4 hours

In large baking dish bake chicken for 45 min at 300

Combine chicken and 6 cups of cooked rice and beans

Enjoy with your favorite Red Newt Cellars Riesling!

Jerk Marinade:

5 scallions

2 tbls fresh thyme

2 tsp salt

1 tbls black pepper

1 tbls brown sugar

2 tsp allspice

1 tsp nutmeg

1 tsp cinnamon

1 small habanero

¼ cup apricot preserves

1 tbls fresh grated ginger

2 cloves garlic

¼ cup rice wine vinegar

1 orange (juiced)

¼ cup orange marmalade

Combine all ingredients in a blender or food processor and blend until thin paste is formed: makes approx 3 cups.

Rice and Beans:

16 oz canned red beans

1 13.5 oz can coconut milk

1 medium onion diced

1 tbls chopped fresh thyme

2 tbls vegetable oil

1 cup diced celery

2 cups long grain rice

chicken stock or water

Drain beans reserving the liquid into a 4 cup measure

Add coconut milk to the liquid from the beans

Add stock or water to bring to 4 cups of liquid

In an 8-qt pot combine all ingredients except rice

Bring just to a boil

Add rice

Reduce heat to medium low and simmer about 20min.