Tweet
Hi all! No im am not Jamacian, but I have been there for a holiday and love westindian food! I thought some of you chilli lovers out there would like to try this, its yummy! 
1. 15 oz can pigeon peas
6. Habanero chiles roasted & chopped
6. Cloves garlic finely chopped
½. medium Onion chopped
2. Tbl sp olive oil
2. Cups uncooked rice
1. 15 oz can coconut milk or add creamed coconut to taste! Shave from block with a sharp knife into pot when you add the liquid! You can sometimes get creamed coconut in small sachets, packs of 4. just break one up and add to pan
Water
4 tsp. Chicken stock optional added to liquid prior to cooking
• Rice and peas (or beans) is a very popular dish throughout the Caribbean, and perhaps because eating rice with hot foods helps to tame the fire. (Not this rice though!) The peas used in this recipe are called pigeon or gungo peas. They are about the size of garden peas and are usually found dried. However, cooked, canned pigeon peas are also available. If they are not available in your area, black-eyed peas or kidney beans can be substituted. (Not the same, however)
• If using canned peas, drain and reserve the liquid.
• Heat the oil in a deep frying pan over high heat. Add the rice, and continue sauté until the rice turns opaque and golden brown. Add the chilli, garlic, and onion and sauté for a few more minutes. Beware the fumes!!! Be careful not to let the rice brown or over brown.
• Stir the peas in with the rice. Do not stir again during cooking!
• Combine the coconut milk with the pea or bean liquid. Add water to make 4 cups of liquid. Add to the rice and bring to a boil. Immediately reduce the heat to simmer.
• Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice. Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender. Allow to sit covered for another 1/2 hour.
•
• (Great with jerk chicken!
• Recipe follows now!)
6 x Checken breasts, skin on or off is up to you!
1 x Onion, chopped
1/2 cup Scallion, chopped
1 tsp Salt
4 tsp Jamaican pimiento, known as allspice berries! (It is not the same as the ground Allspice that we get here but that will make a good substitute)
1 tsp Nutmeg
1 tsp Cinnamon
6 x Habanero chills
1 tsp Black pepper
4 x Garlic cloves
2 tbl Fresh ginger root, grated
2 tbl Lime juice
1/4 cup Olive oil
1/2 cup Red wine vinegar
4 tbl Soy sauce
4 tbl Dark rum
2 tbl Brown sugar
2 tbl Fresh thyme
Combine all the above into a blender blend untill all ingredients are evenly mixed. This sauce will keep in a sterile jar with a tight lid for about 3-4 weeks! it is a sauce used to cook with though!
Using chicken breast or leg, what ever cut you prefer, cut slits in the meat at intervals cover in the Jerk sauce and leave in the fridge for at least 3-4 hours before cooking. 24 hours is much better to let the warm spicy flavors set into the meet!
Remove meet from sauce and cook. It is best cooked on a barbeque and basted from time to time with the sauce or a squirt of larger now and then as they do in Jamaic, to stop it drying out! It will also cook under a meadium grill turning and basting now and then untill cooked but not dried out! you can also cook in the oven if you wish. If you cook it in a warm oven for a long time then turn up the heat towards the end of cooking, your chicken will go a nice dark shade of brown, do not forget to baste meat though!
Pork can be used instead of chicken, just use in the same way!
Enjoy! xx Jan
1. 15 oz can pigeon peas
6. Habanero chiles roasted & chopped
6. Cloves garlic finely chopped
½. medium Onion chopped
2. Tbl sp olive oil
2. Cups uncooked rice
1. 15 oz can coconut milk or add creamed coconut to taste! Shave from block with a sharp knife into pot when you add the liquid! You can sometimes get creamed coconut in small sachets, packs of 4. just break one up and add to pan
Water
4 tsp. Chicken stock optional added to liquid prior to cooking
• Rice and peas (or beans) is a very popular dish throughout the Caribbean, and perhaps because eating rice with hot foods helps to tame the fire. (Not this rice though!) The peas used in this recipe are called pigeon or gungo peas. They are about the size of garden peas and are usually found dried. However, cooked, canned pigeon peas are also available. If they are not available in your area, black-eyed peas or kidney beans can be substituted. (Not the same, however)
• If using canned peas, drain and reserve the liquid.
• Heat the oil in a deep frying pan over high heat. Add the rice, and continue sauté until the rice turns opaque and golden brown. Add the chilli, garlic, and onion and sauté for a few more minutes. Beware the fumes!!! Be careful not to let the rice brown or over brown.
• Stir the peas in with the rice. Do not stir again during cooking!
• Combine the coconut milk with the pea or bean liquid. Add water to make 4 cups of liquid. Add to the rice and bring to a boil. Immediately reduce the heat to simmer.
• Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice. Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender. Allow to sit covered for another 1/2 hour.
•
• (Great with jerk chicken!
• Recipe follows now!)
6 x Checken breasts, skin on or off is up to you!
1 x Onion, chopped
1/2 cup Scallion, chopped
1 tsp Salt
4 tsp Jamaican pimiento, known as allspice berries! (It is not the same as the ground Allspice that we get here but that will make a good substitute)
1 tsp Nutmeg
1 tsp Cinnamon
6 x Habanero chills
1 tsp Black pepper
4 x Garlic cloves
2 tbl Fresh ginger root, grated
2 tbl Lime juice
1/4 cup Olive oil
1/2 cup Red wine vinegar
4 tbl Soy sauce
4 tbl Dark rum
2 tbl Brown sugar
2 tbl Fresh thyme
Combine all the above into a blender blend untill all ingredients are evenly mixed. This sauce will keep in a sterile jar with a tight lid for about 3-4 weeks! it is a sauce used to cook with though!
Using chicken breast or leg, what ever cut you prefer, cut slits in the meat at intervals cover in the Jerk sauce and leave in the fridge for at least 3-4 hours before cooking. 24 hours is much better to let the warm spicy flavors set into the meet!
Remove meet from sauce and cook. It is best cooked on a barbeque and basted from time to time with the sauce or a squirt of larger now and then as they do in Jamaic, to stop it drying out!
It will also cook under a meadium grill turning and basting now and then untill cooked but not dried out! you can also cook in the oven if you wish. If you cook it in a warm oven for a long time then turn up the heat towards the end of cooking, your chicken will go a nice dark shade of brown, do not forget to baste meat though!Pork can be used instead of chicken, just use in the same way!
Enjoy! xx Jan
One Love & Unity
Comment