Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, jerk chickens with pea rice. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Jerk chickens with pea rice is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Jerk chickens with pea rice is something which I have loved my entire life.
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.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook jerk chickens with pea rice using 26 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Jerk chickens with pea rice:
- Take 3 1/2 lb chickens or 3lb breast chickens
- Make ready For Jerk sauce
- Take 6 sliced scotch bonnet peppers (jalapenos can be used)
- Take 2 tbs thyme
- Prepare 2 tbs ground allspice
- Prepare 8 cloves garlic finely chopped
- Prepare 3 medium onions finely chopped
- Prepare 2 tbs sugar
- Make ready 2 tbs salt
- Get 2 tsp ground blackpepper
- Take 2 tsp ground cinnamon
- Prepare 2 tsp ground nutmeg
- Make ready 2 tsp ground ginger
- Get 1/2 cup olive oil
- Take 1/2 cup soy sauce
- Take juice of 1 lime
- Prepare 1 cup orange juice
- Prepare 1 cup white vinegar
- Make ready For the rice & peas
- Prepare 200 g basmati rice
- Get 400 g coconut milk
- Prepare 1 bunch spring onion
- Take 2 thyme springs
- Take 2 garlic cloves finely chopped
- Prepare 1 tsp allspice
- Prepare 2 ×410g canned kidney beans drained
Add the coconut milk and bring to the boil. Place the jerk seasoning, soy sauce, tomato ketchup (or barbecue sauce). Jerk chicken with rice and peas. It's simple, easy and packed full of flavours from the Caribbean.
Instructions to make Jerk chickens with pea rice:
- 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.
Jerk Chicken with Rice and Peas. 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. Place the marinade and the chicken in a large resealable bag, move everything around to coat the chicken well and pop it in the fridge for several hours or overnight. There Jerk Chicken drumsticks can be made in the oven or on the BBQ/grill.
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