Jamaican Jerk Chicken with Jamaican Coconut and Bean Rice

For the Jerk Chicken :

3 chicken breasts (scored a few times)

Marination :
1 teaspoon ceyenne pepper
1 teaspoon ginger powder
1 teaspoon all spice powder
1 teaspoon dried thyme
1/2 teaspoon nutmeg powder
1/2 teaspoon cinnamon powder
1 tablespoon brown sugar
1/2 teaspoon freshly ground black pepper
Sea Salt (to taste)
6 green chillies (tips broken)
1 medium onion (grated)
2 cloves of garlic (grated)
1 tablespoon sunflower oil
2 tablespoon apple cider vinegar
2 teaspoon soy sauce 

Lay the chicken pieces in a 6 to 8 inch square baking tray. Then mix well all the marination ingredients and pour over the chicken evenly. Cover with a cling film and leave in the fridge to marinate for 6 to 8 hours.

Preheat oven to 180 degree C.

Bake the chicken for 1 hour, in between check a few times, spoon over the chicken pieces 
the juices from the marination.

For the Rice :

250 gm long grain rice (soak in water for 1/2 hour, then drain)
300 ml vegetable stock
300 ml coconut milk or coconut cream powder diluted in warm water
100 gm cooked kidney beans (soaked in water overnight, then boiled in salted water till tender)
2 tablespoon sunflower oil
1 medium onion and 1 garlic clove (chopped)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme or a fresh sprig of thyme
You may or may not need salt depending on your stock, so check seasoning.

Heat oil over medium heat.

Fry the onion and garlic till light brown, then add the rice and keep stirring till the rice absorbs all the oil. 

Add the stock, coconut milk, thyme, black pepper and the kidney beans. Stir well, then cover and cook for 10 to 12 minutes, or till the rice is cooked. 

Serve hot with the jerk chicken.