Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, jerk chickens with pea rice. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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.
Jerk chickens with pea rice is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Jerk chickens with pea rice is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook 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:
- Make ready 3 1/2 lb chickens or 3lb breast chickens
- Make ready For Jerk sauce
- Prepare 6 sliced scotch bonnet peppers (jalapenos can be used)
- Get 2 tbs thyme
- Prepare 2 tbs ground allspice
- Get 8 cloves garlic finely chopped
- Get 3 medium onions finely chopped
- Get 2 tbs sugar
- Make ready 2 tbs salt
- Get 2 tsp ground blackpepper
- Prepare 2 tsp ground cinnamon
- Prepare 2 tsp ground nutmeg
- Make ready 2 tsp ground ginger
- Get 1/2 cup olive oil
- Get 1/2 cup soy sauce
- Get juice of 1 lime
- Take 1 cup orange juice
- Take 1 cup white vinegar
- Prepare For the rice & peas
- Prepare 200 g basmati rice
- Get 400 g coconut milk
- Take 1 bunch spring onion
- Make ready 2 thyme springs
- Prepare 2 garlic cloves finely chopped
- Take 1 tsp allspice
- Make ready 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.
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. 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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