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Jerk Chicken, Cuban beans on riced cauliflower, steamed cabbage and carrots

Course Main Course
Cuisine cuban
Cook Time 1 hour
Total Time 1 hour
Servings 4 serving

Ingredients

For The Beans

  • 1 28 oz kidney beans cans
  • 1 28 oz black beans cans
  • 1 28 oz tomato diced cans
  • 1 yellow onion , diced
  • 1/2 cup chicken broth
  • 2 tbsps chopped garlic
  • 2 tbsps rice vinegar
  • 1 tbsp sauce worchestshire
  • 1 tbsp cumin powder
  • salt
  • pepper
  • 1 tbsp lime juice
  • 1 tbsp scotch bonnet hot sauce (optional)

For The Cabbage

  • 1 / 2 cabbage head , chopped
  • 3 carrot large , sliced diagonally
  • 1/2 cup chicken broth
  • 1 tsp allspice
  • 1/2 yellow onion large , chopped
  • 1 tbsp chopped garlic
  • salt
  • 1 tbsp scotch bonnet hot sauce

For The Chicken

  • 5 chicken drumsticks large
  • 2 tbsps olive oil
  • 1 tbsp soy sauce
  • 2 tbsps lime juice
  • 1/2 yellow onion large , diced
  • 1 tbsp ginger fresh grated
  • 1 tbsp scotch bonnet hot sauce
  • 4 tbsps chopped garlic
  • 3 tbsps jerk sauce seasoning

Instructions

  • Blend together all the jerk ingredients til smooth. Place drumsticks in a large ziplock bag, add the marinade and massage to coat evenly. Refrigerate at least 2 hours.
  • For the beans, add onions and garlic to a large pan and saute til onions soften. Add the rest of the ingredients to the pan, bring to a boil then reduce to a simmer. Simmer 30 minutes or so until liquid is almost completely gone.
  • Chop the cauliflower into florets and rice in a food processor. Saute the riced cauliflower for 3-5 minutes in a large pan with salt and olive oil to remove the moisture.
  • For the cabbage, saute onions and garlic in a large pot til onions soften. Add the cabbage and carrots and season liberally with salt. Add the rest of the ingredients, bring to a boil then reduce to a simmer and cover for 8-12 minutes until liquid is gone and carrots and cabbage are soft.
  • Cook the drumsticks in a covered skillet on medium for 20-30 minutes, turning occasionally.