Master Recipe: Jerk Chicken & Coconut Rice

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3 large onions

15 large garlic cloves

6 ounces fresh ginger, peeled

3 habanero or Scotch bonnet chile peppers, seeded

2/3 cup + 2 tablespoons fresh lime juice (6 or 7 large limes)

1/2 cup Jamaican (dark) rum

1/4 cup + 2 tablespoons soy sauce

1/4 cup Worcestershire sauce

2 tablespoons brown sugar

2 1/2 teaspoons ground allspice

2 1/2 teaspoons dried thyme

1/2 teaspoon (heaping) nutmeg

2 roasting chickens (5 1/2-6 pounds each), each cut into 10 pieces, livers

reserved (see boxed ideas)

1/2 teaspoon salt + salt to taste

1 (14-ounce) can coconut milk

3/4 cup water

1 1/2 cups converted rice

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