Recipe For Jamaican Rice And Peas And Jerk Chicken

April 17, 2023 Post a Comment

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Jamaican Jerk Chicken Drumsticks with Caribbean Rice with Beans RecipeTin Eats from recipetineats.com

Description

Jamaican cuisine is famous for its bold and flavorful dishes, and this recipe for Jamaican rice and peas and jerk chicken is no exception. This dish combines tender, spicy chicken with a side of rice and peas that are infused with coconut milk and spices. The result is a dish that is both comforting and exotic, perfect for a cozy night in or a festive gathering with friends and family.

Prep time

Prep time for this recipe is around 30 minutes.

Cook Time

Cook time for this recipe is around 2 hours.

Ingredients

1 whole chicken, cut into pieces
2 cups long-grain white rice
1 can of kidney beans
1 can of coconut milk
1 onion, chopped
3 garlic cloves, minced
1 tablespoon allspice
1 tablespoon thyme
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon black pepper
1 scotch bonnet pepper, chopped (optional)
2 tablespoons vegetable oil
1 tablespoon brown sugar
2 tablespoons soy sauce
2 tablespoons vinegar

Equipment

Large pot
Large skillet
Measuring cups and spoons
Cutting board and knife

Method

For the rice and peas:

Rinse the rice in cold water until the water runs clear. Drain and set aside.
In a large pot, heat the vegetable oil over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add the rice and stir to coat in the oil. Add the coconut milk, kidney beans, allspice, thyme, cinnamon, nutmeg, salt, black pepper, and scotch bonnet pepper (if using). Stir to combine.
Add enough water to the pot to cover the rice by about an inch. Bring to a boil, then reduce the heat to low and cover the pot.
Simmer for about 25-30 minutes or until the rice is tender and the liquid has been absorbed.
Fluff the rice with a fork and serve.

For the jerk chicken:

In a large bowl, mix together the brown sugar, soy sauce, vinegar, allspice, thyme, cinnamon, nutmeg, salt, black pepper, and scotch bonnet pepper (if using).
Add the chicken pieces to the bowl and toss to coat in the marinade. Cover and refrigerate for at least 1 hour or up to overnight.
Preheat the oven to 375°F (190°C).
Heat a large skillet over medium-high heat. Add the chicken pieces and cook until browned on both sides, about 5 minutes per side.
Transfer the chicken to a baking dish and bake for 30-40 minutes or until cooked through.
Serve the chicken hot with the rice and peas.

Notes

If you can't find scotch bonnet peppers, you can use habanero peppers instead.
For a vegetarian version of this dish, you can omit the chicken and use vegetable broth instead of water in the rice and peas.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

Calories: 670
Protein: 38g
Fat: 33g
Carbohydrates: 54g
Fiber: 6g
Sugar: 5g
Sodium: 1000mg

Recipes FAQ

What is jerk seasoning?

Jerk seasoning is a blend of spices and herbs that originated in Jamaica. It typically includes allspice, thyme, cinnamon, nutmeg, salt, black pepper, and scotch bonnet or habanero peppers. It is used to marinate meat, poultry, or fish before grilling, baking, or roasting.

Can I use chicken breasts instead of a whole chicken?

Yes, you can use chicken breasts instead of a whole chicken. Just adjust the cooking time accordingly, as chicken breasts cook faster than other parts of the chicken.

What can I serve with Jamaican rice and peas and jerk chicken?

You can serve this dish with a side salad, plantains, or fried dumplings.

Recipe Tips

Make sure to rinse the rice well before cooking to remove excess starch.
For extra flavor, you can add a few sprigs of fresh thyme or a bay leaf to the rice and peas while they cook.
If you want a milder version of this dish, you can omit the scotch bonnet or habanero pepper.