Oh man do  we love Jamaican food! The heat, the smoke, the bold flavours and cooks who make it so special. There may not be a food more ubiquitous in Jamaican cuisine than Jerk Chicken with Rice and Peas. Rice and Peas actually being more the juggernaut than the Jerk Chicken, a dish descending from West Africa. In Jamaica, this calorie-rich comfort dish was created to harness planted crops of coconuts, rice, kidney beans and gungo beans or pigeon peas using fresh coconut milk, herbs and spices. The chicken, traditionally cooked over a wood burning grill and coated in a pungent and spicy rub is the kind of food that will create lineups. From the first smell you know exactly what you are in for and it's oh so good!

GLUTEN FREE & DAIRY FREE

Skill Level: Sous Chef  Cook Time: 1 Hour

Ingredients:

• Chicken Legs
• FS Island Jerk Spice Blend
• Long Grain Rice
• Canned Kidney Beans
• Coconut Milk (X 2 unsweetened)
• Garlic Cloves
• Olive Oil
• Cabbage
• Carrot (large)
• Red Onion
• FS Za’atar Bazaar Spice Blend
• Pineapple
• Jalapenos
• Cilantro (bunch)
• Lime
• Salt
• Black Pepper