Instructions
To prepare jerked chicken: in blender, combine onion, chili pepper, rum, allspice, pepper, cinnamon and nutmeg; blend until smooth.
Place chicken tenderloins and onion mixture in a baking dish; coat chicken thoroughly.
Cover and refrigerate one hour.
In a 10" skillet over medium heat, heat peanut oil.
Cook coated chicken tenderloins 3 to or until no longer pink, turning once.
To prepare rice and peas: in a 3-quart saucepan over medium heat, heat peanut oil.
Cook onion , stirring frequently.
Add rice; stirring to coat with oil.
Add coconut milk and water.
Bring mixture to a boil.
Reduce heat to low; cover and simmer or until rice is tender and all liquid is absorbed.
Stir in kidney beans; heat through.
To serve, arrange some Jerked Chicken on each of 4 dinner plates.
Spoon some rice and peas on each dinner plate.