Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, jerk chickens with pea rice. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Jerk chickens with pea rice is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Jerk chickens with pea rice is something that I’ve 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 have to first prepare a few components. You can have jerk chickens with pea rice using 26 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Jerk chickens with pea rice:
- Get 3 1/2 lb chickens or 3lb breast chickens
- Make ready For Jerk sauce
- Make ready 6 sliced scotch bonnet peppers (jalapenos can be used)
- Take 2 tbs thyme
- Make ready 2 tbs ground allspice
- Get 8 cloves garlic finely chopped
- Take 3 medium onions finely chopped
- Take 2 tbs sugar
- Take 2 tbs salt
- Take 2 tsp ground blackpepper
- Prepare 2 tsp ground cinnamon
- Get 2 tsp ground nutmeg
- Prepare 2 tsp ground ginger
- Take 1/2 cup olive oil
- Get 1/2 cup soy sauce
- Make ready juice of 1 lime
- Make ready 1 cup orange juice
- Prepare 1 cup white vinegar
- Prepare For the rice & peas
- Make ready 200 g basmati rice
- Prepare 400 g coconut milk
- Prepare 1 bunch spring onion
- Make ready 2 thyme springs
- Get 2 garlic cloves finely chopped
- Get 1 tsp allspice
- Get 2 ×410g canned kidney beans drained
It's simple, easy and packed full of flavours from the Caribbean. Jerk Chicken with Rice and Peas. Meanwhile rinse the rice in a sieve until the water runs clear. For the rice and peas, heat the butter in a saucepan and gently fry the spring onions and garlic.
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.
Add the coconut milk and bring to the boil. Place the jerk seasoning, soy sauce, tomato ketchup (or barbecue sauce). 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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