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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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Composition - Jerk chickens with pea rice:
- Make ready 3 1/2 lb for chickens or 3lb breast chickens
- Take of For Jerk sauce
- Give 6 sliced scotch bonnet peppers (jalapenos can be used)
- You need 2 tbs for thyme
- Prepare 2 tbs ground allspice
- Provide 8 cloves for garlic finely chopped
- Give 3 medium onions finely chopped
- Require 2 tbs sugar
- Provide 2 tbs for salt
- You need 2 tsp - ground blackpepper
- Make ready 2 tsp for ground cinnamon
- You need 2 tsp for ground nutmeg
- Provide 2 tsp of ground ginger
- Need 1/2 cup of olive oil
- Take 1/2 cup - soy sauce
- Provide juice of 1 lime
- Take 1 cup - orange juice
- Take 1 cup white vinegar
- Require for For the rice & peas
- Require 200 g basmati rice
- Take 400 g for coconut milk
- Provide 1 bunch - spring onion
- Make ready 2 thyme springs
- Provide 2 of garlic cloves finely chopped
- Provide 1 tsp allspice
- Need 2 ×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 making process:
- 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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