Nasri Souhaiel Tunisian Chicken Rouz Jerbi

Indulge in Chef Nasri's Chicken Rouz Jerbi 🔥, marinated to perfection with Philmore Harrison Bourbon BBQ Sauce 🥃 & Jerk Marinade 🌶️!

INSTRUCTIONS

  1. Marinate the Chicken:
    1. Place the chicken breasts in a large resealable plastic bag or a shallow dish.
    1. Pour the Philmore Harrison Jerk Marinade over the chicken, ensuring it’s well coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, or overnight for best flavor.
  • Prepare the Rice:
    • Rinse the rice under cold water until the water runs clear. This helps remove excess starch.
    • In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
    • Add the minced garlic and cook for another 30 seconds, or until fragrant.
    • Add the rice to the pan and stir to coat it with the onion and garlic mixture. Cook for an additional 2 minutes, stirring occasionally.
    • Pour in the chicken broth and bring it to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
  • Grill the Chicken:
    • Preheat your grill to medium-high heat.
    • Remove the chicken from the marinade and let excess marinade drip off.
    • Grill the chicken for about 6-8 minutes per side, or until fully cooked and no longer pink in the center. Cooking times may vary depending on the thickness of the chicken breasts.
  • Prepare the Vegetables:
    • While the chicken is grilling, heat a large skillet over medium-high heat. Add a little oil if needed.
    • Add the sliced bell peppers and cook for about 3-4 minutes, or until slightly softened.
    • Add the black beans and corn to the skillet and cook for another 2-3 minutes until heated through.
  • Combine with Sauces:
  • In a small bowl, mix the Philmore Harrison Bourbon BBQ Sauce with 1-2 tablespoons of water to thin it out slightly.
  • Assemble:
  • Fluff the cooked rice with a fork and divide it onto plates or bowls.
    • Top the rice with the grilled chicken breasts, then spoon the vegetable mixture over the top.
  • Finish with Sauces:
    • Drizzle the Bourbon BBQ Sauce mixture over the chicken and vegetables.
  • Garnish:
  • If desired, garnish with fresh cilantro for an extra burst of flavor.

Serve your Rouz Jerbi with Chicken hot, and enjoy the delicious fusion of flavors from the Jerk Marinade and Bourbon BBQ Sauce!

Indulge in Chef Nasri’s Chicken Rouz Jerbi 🔥, marinated to perfection with Philmore Harrison Bourbon BBQ Sauce 🥃 & Jerk Marinade 🌶️!

INGREDIENTS

  • 2 cups long-grain white rice
  • 6 Chicken Legs
  • 1/2 cup Philmore Harrison Jerk Marinade
  • 1/4 cup Philmore Harrison Bourbon BBQ Sauce
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 2 cups chicken broth
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

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