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Jerk Chicken Rice And Peas And Gravy Recipe

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LET’S COOK WITH ME OVEN JERK CHICKEN RICE & PEAS COLESLAW PLANT... Chicken rice and
LET’S COOK WITH ME OVEN JERK CHICKEN RICE & PEAS COLESLAW PLANT... Chicken rice and from www.pinterest.com

Description

Jerk chicken rice and peas and gravy is a classic Jamaican dish that is loved for its bold and spicy flavors. The dish consists of succulent chicken marinated in a spicy jerk seasoning, served with fluffy rice and peas, and topped with a rich and flavorful gravy. It's the perfect dish to spice up your weeknight dinner or to impress your guests at a dinner party.

Prep Time

The prep time for this dish is around 30 minutes.

Cook Time

The cook time for this dish is around 1 hour and 30 minutes.

Ingredients

  • 1 whole chicken, cut into pieces
  • 2 cups of long-grain rice
  • 1 can of kidney beans
  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 3 scotch bonnet peppers, minced
  • 2 tablespoons of thyme leaves
  • 2 tablespoons of ground allspice
  • 1 tablespoon of ground cinnamon
  • 1 tablespoon of ground nutmeg
  • 1 tablespoon of salt
  • 1 tablespoon of black pepper
  • 2 tablespoons of vegetable oil
  • 3 cups of chicken stock
  • 2 tablespoons of cornstarch
  • 2 tablespoons of water

Equipment

  • Large mixing bowl
  • Food processor
  • Large skillet
  • Large pot
  • Measuring cups and spoons

Method

1. In a large mixing bowl, combine the chicken pieces, onion, garlic, scotch bonnet peppers, thyme leaves, allspice, cinnamon, nutmeg, salt, and black pepper. Mix well to ensure that the chicken is coated in the seasoning. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight. 2. In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes per side. 3. In a large pot, combine the rice, kidney beans, and chicken stock. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed. 4. In a small bowl, whisk together the cornstarch and water until smooth. Set aside. 5. Once the chicken is cooked, remove it from the skillet and set it aside. Add the onion and garlic to the skillet and cook until softened, about 3-5 minutes. 6. Pour the chicken stock into the skillet and bring to a boil. Reduce heat to low and simmer for 5-10 minutes, or until the liquid has reduced by half. 7. Add the cornstarch mixture to the skillet and whisk until the gravy has thickened. Season with salt and black pepper, to taste. 8. Serve the jerk chicken with the rice and peas, and top with the gravy.

Notes

For a spicier dish, add more scotch bonnet peppers to the jerk seasoning.

Nutrition Info

This recipe serves 6 people. Each serving contains approximately:
  • Calories: 560
  • Protein: 35g
  • Fat: 21g
  • Carbohydrates: 58g
  • Fiber: 6g
  • Sugar: 3g

Recipe Tips

To save time, you can prepare the jerk seasoning and marinate the chicken the night before. Make sure to use long-grain rice for the best results. If you don't have scotch bonnet peppers, you can use habanero peppers instead. For a vegetarian version, you can substitute the chicken with tofu or tempeh.

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