For arroz con gandules
In an instant pot, set the function to saute and add olive oil, onions, parsley, and scallion. Saute until fragrant, about a minute.
Next, add garlic, sofrito, and drained beans. Stir to combine.
Turn off the saute function and add coconut milk and give it a good stir.
Season with sazon, boullion, sugar, and dried oregano.
Add rice and water, bay leaves, and stir one final time.
Close the instant pot and set it to high pressure for 6 minutes.
Once the instant pot timer goes off allow the pressure to natural release (about 15 minutes).
Open the instant pot and remove scallion, parsley, and bay leaves.
Fluff the rice and serve.
This can also be done on the stovetop. Combine all ingredients in the same order, cover the rice and allow it to steam on medium-low heat for 20 minutes until water has evaporated and rice grains are tender.
For Oven-baked BBQ Jerk Chicken
Heat oven to 450 degrees.
In a mixing bowl, combine jerk marinade, parsley, onion, olive oil, salt, and pepper and give a good stir until well combined.
Pour marinade over chicken and use FoodSaver® Preserve & Marinate Vacuum Container to marinate for 12 minutes.
Once marinated, place chicken in a baking dish and bake at 450 degrees for 15 minutes.
Reduce oven temperate to 375 degrees and continue cooking for another 45 minutes until chicken is tender and cooked through. The chicken is done when skin is charred, the meat starts to pull away from the bone and juices run clear when pierced with a fork.
For the BBQ Sauce
While chicken bakes, in a small saucepan add bbq sauce, chili sauce, honey, and water.
Stir to combine and allow the sauce to simmer and thicken to a glaze for 5 minutes.
Pour glaze over chicken the last 5 minutes of cooking.