Jerk Chicken with Rice and Peas

Introduction

Welcome to our flavorful exploration of a Caribbean culinary classic: Jerk Chicken with Rice and Peas. This vibrant dish is a celebration of the bold and lively spices that Caribbean cuisine is famous for. Jerk Chicken offers a beautiful heat and aromatic depth, while the Rice and Peas provide a comforting, fragrant base. Whether you’re hosting a tropical-themed dinner or simply craving a taste of island life, this recipe is sure to transport your taste buds to a warm, sunny paradise.

Kitchen Equipment Required

• Grill or Grill Pan
• Mixing Bowl
• Large Pot with Lid
• Medium Saucepan or Rice Cooker
• Measuring Cups and Spoons
• Spoons and Forks for Mixing
• Cutting Board
• Chef’s Knife
• Oven (optional for finishing)

Cooking Time

Total estimated time: 3 hours (includes marinating time of 1 hour)

Recipe: Jerk Chicken with Rice and Peas

Ingredients for Jerk Chicken

• 1.8 kg (4 lbs) chicken, whole or cut into pieces
• 4 scallions, chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 60 ml (1/4 cup) soy sauce
• 60 ml (1/4 cup) lime juice
• 45 ml (3 tbsp) olive oil
• 3 tbsp allspice
• 1 tbsp thyme
• 1 tbsp sugar
• 5g (1 tsp) cinnamon
• 1 scotch bonnet pepper, seeds removed and chopped
• Salt and pepper to taste

Ingredients for Rice and Peas

• 400g (2 cups) jasmine rice
• 400ml (14 oz) coconut milk
• 500ml (2 cups) water or chicken broth
• 240g (1 can or 15 oz) kidney beans, drained and rinsed
• 1 scallion, whole
• 1 garlic clove, crushed
• 5g (1 tsp) thyme
• Salt and pepper to taste

Instructions

Step 1: Prepare the Jerk Marinade

In a mixing bowl, combine the scallions, onion, garlic, soy sauce, lime juice, olive oil, allspice, thyme, sugar, cinnamon, scotch bonnet pepper, salt, and pepper. Blend these ingredients together using an immersion blender or a food processor until a thick paste forms.

Step 2: Marinate the Chicken

Rub the marinade thoroughly over the chicken pieces, ensuring they are well coated. For best results, cover the chicken and let it marinate in the refrigerator for at least 1 hour or up to overnight.

Step 3: Cook the Rice and Peas

In a large pot or rice cooker, combine the jasmine rice, coconut milk, water or chicken broth, kidney beans, whole scallion, crushed garlic, thyme, salt, and pepper. Stir well, bring to a boil, then reduce the heat and cover. Simmer for 15-20 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork before serving.

Step 4: Grill the Chicken

Preheat your grill or grill pan to medium-high heat. Place the marinated chicken on the grill, cooking for about 6-8 minutes per side, or until it reaches an internal temperature of 74°C (165°F). If you prefer, finish the chicken in a preheated oven at 200°C (390°F) for another 10 minutes for additional tenderness.

Step 5: Serve

Serve the jerk chicken hot atop a generous helping of rice and peas. Garnish with slices of lime or fresh herbs if desired.

Conclusion

You have now mastered the art of making Jerk Chicken with Rice and Peas, a dish that is as deeply aromatic as it is flavorful. This recipe lets you experience the joy of Caribbean cooking, with its distinctive blend of spice and soul. Whether you share this meal with friends and family or enjoy it on a quiet evening with soft reggae in the background, it will undoubtedly become a cherished part of your culinary repertoire. Relish this mouthwatering creation and bask in the tropical vibes it brings to your table.

Wyatt Travis Creator of AI MultiPrompter

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