Jerk Chicken and Caribbean Flavorful Brown Basmati Rice

I was hungry for Jerk Chicken and went to my favorite produce market, Young's, and their Scotch Bonnet peppers looked good so I had picked them and the rest of the ingredients up to make my Jerk. The ingredients are simple. Knowing I would need a balance to cool down the heat, I decided on making the Brown Basmati Rice.

If you want to cheat on this you can use Walkerswood Jamaican Jerk Seasoning for your chicken. It is a great product.

Jerk Chicken
Ingredients:
4 Chicken breasts on bone with or without skin
Jerk Seasoning: ( use your blender to make a paste)
3-4 scallions chopped
2 tbsp fresh thyme
2 tsp allspice berrys
1/2 tsp nutmeg ground
1/4 tsp cinnamon ground
1 tsp black pepper ground
2-3 Scotch Bonnet or Habaner Peppers diced (you may want to put on gloves to chop these)
1 tsp salt
2 tbsp olive oil
Cooking:
Mix the seasoning together into a paste and rub over the chicken. Let this marinate for at least 1 hour and up to 24 hours.
Bake at 350 degrees for 45-60 minutes till chicken is done.

Caribbean Flavorful Brown Basmati Rice
Ingredients:
1 tbsp Olive Oil
1-2 shallots diced
1 cup Brown Basmati Rice
2 cups Chicken Broth
3 tbsp Cocount Milk
1 tbsp Fresh Thyme off of the stem
1 tbsp Jamaican Curry Powder (see below for ingredients)
Cooking:
Heat the oil in a pan and add the shallots to cook till softened. Add the rice and stir until mixed. Add the rest of the ingredients and bring to a boil. Reduce to a simmer and cover and cook for 35 minutes.

Jamaican Curry Powder
5 parts Turmeric
4 parts Coriander Seed
3 parts Cayenne
3 parts Fenugreek Seeds
2 parts Cumin Seeds
2 parts Whole Black Pepper
2 parts Star Anise
2 parts Yellow Mustard Seed
1 part Whole Cloves
Once you have all the ingredients together, put them in a spice blender (coffee grinder used only for spices) and grind to a powder. Put the powder in a sealed container and it will keep a long while. Used to season all kinds of things.