Caribbean chicken

MAKES 4 SERVINGS

5 to 6 chicken leg quarters (about 4½ pounds), skin removed

2 tablespoons dry Jamaican jerk seasoning

1 tablespoon olive oil

1 large onion, diced

2 jalapeno chiles, seeded and diced

1 tablespoon peeled and chopped fresh ginger

3 cloves garlic, chopped

1 teaspoon salt

1½ cups parboiled rice

1 (12-ounce) bottle dark bock beer

½ cup unsweetened coconut milk

1 (16-ounce) can red or pink beans, rinsed and drained

½ cup roughly chopped cilantro, divided

Coat chicken all over with jerk seasoning. In large dutch oven or other large pan with lid, warm oil over medium heat. Cook chicken in two batches, turning frequently, until well-browned (about 8 to 10 minutes per batch). Remove chicken to plate. Pour off all but about 2 tablespoons pan oil.

To drippings in pan, add onion, chiles, ginger, garlic and salt. Cook, stirring 3 to 4 minutes, until onion is lightly browned. Stir in rice and cook for additional minute. Add beer, coconut milk, beans and half of cilantro. Return chicken to pot along with any accumulated juices.

Bring chicken mixture to a boil, cover pot; reduce heat to low. Simmer 30 to 35 minutes or until liquid is absorbed, rice is tender, and chicken is cooked through. Stir in remaining cilantro. Serve.

National Beer Wholesalers Association

Nutrition facts per serving: 960 calories, 30 g fat, 11 g saturated fat, 408 mg cholesterol, 47 g carbohydrates, 112 g protein, 1425 mg sodium, 10 g fiber