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While the chicken is cooking, prepare the rice & peas. Rinse the basmati rice in plenty of cold water, then tip it into a large saucepan. Add the kidney beans to the rice, then cover with a lid.
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Ingredients of Jerk chickens with pea rice:
- Provide 3 1/2 lb for chickens or 3lb breast chickens
- Prepare of For Jerk sauce
- Take 6 sliced scotch bonnet peppers (jalapenos can be used)
- Provide 2 tbs of thyme
- Take 2 tbs of ground allspice
- Prepare 8 cloves for garlic finely chopped
- You need 3 - medium onions finely chopped
- Prepare 2 tbs sugar
- Give 2 tbs - salt
- Give 2 tsp - ground blackpepper
- Get 2 tsp of ground cinnamon
- Take 2 tsp of ground nutmeg
- Make ready 2 tsp for ground ginger
- Make ready 1/2 cup olive oil
- You need 1/2 cup soy sauce
- Require for juice of 1 lime
- You need 1 cup for orange juice
- Take 1 cup for white vinegar
- Get for For the rice & peas
- Provide 200 g - basmati rice
- You need 400 g for coconut milk
- Give 1 bunch - spring onion
- Prepare 2 - thyme springs
- Get 2 of garlic cloves finely chopped
- Need 1 tsp of allspice
- Take 2 of ×410g canned kidney beans drained
It's simple, easy and packed full of flavours from the Caribbean. Jerk Chicken with Rice and Peas. Level: easy. 'So Dad actually wrote this when everyone was getting excited about Notting Hill Carnival! For the rice and peas, heat the butter in a saucepan and gently fry the spring onions and garlic.
Jerk chickens with pea rice instructions:
- Roughly chop the onions, garlics and peppers.
- Blend all ingredients (excluding chickens) in the blender to make the jark sauce.
- Rub the sauce in to the meat, saving some for basting and dipping later. - Leave the chicken in the fridge to marinade overnight.
- Bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes.or Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque.
- While the chicken is cooking, prepare the rice & peas. Rinse the basmati rice in plenty of cold water, then tip it into a large saucepan. Add the coconut milk, spring onions, thyme sprigs, garlic and ground allspice.
- Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add the kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.
Add the coconut milk and bring to the boil. Meanwhile rinse the rice in a sieve until the water runs clear. The chicken is cooked on a grill pan rather than an outdoor grill–make sure the pan is well-heated before adding the chicken to achieve the crisp char you would get from an outdoor grill. A simple side of coconut rice and peas completes this satisfying and nutritious meal. Jerk Chicken with Rice and Peas is a entree recipe from Laura Vitale.
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