Jerk Chicken With Rice And Peas Pilaf Recipe
Caribbean roasted chicken with rice pilaf
Jerk Chicken With Rice And Peas Pilaf Recipe is a Caribbean dish made with roasted chicken on rice pilaf. Chicken is oven roasted with spices. The mildly spiced rice pilaf is made with peas and then the jerk chicken is served placed on top of the rice pilaf, with a dash of lemon juice on top. This recipe is so filling and is a one pot dish to make. Since roasting is done in oven, it is an easy chicken recipe to make.
Here are a few more exotic main course meal that you can also try for house parties
Note: You can also replace the green peas with kidney beans.
For Jerk Chicken:
- 1 kg Chicken , (thigh and drumstick)
- 2 tablespoons Cooking oil
- 1 Barbeque sauce , or bottle jerk barbecue sauce
- Spring Onions (Scallion) , a bunch, fine sliced
- 1 teaspoon Lemon juice For Rice & Peas Pilaf:
- 250 grams Basmati rice
- 1 cup Green peas
- 1 cup Coconut milk
- 1/2 cup Spring Onions (Scallion) , finely chopped
- 1 sprig Thyme leaves
- 2 cloves Garlic , fine chopped
- 1 Bay leaf (tej patta)
- 1 teaspoon All spice powder
Directions for Jerk Chicken With Rice And Peas Pilaf Recipe
To begin making Jerk Chicken With Rice And Peas Recipe, pre heat oven at 200 degree C.
Take oil in a roasting pan and heat in oven for 5 minutes. Take out the pan carefully & add the chicken pieces.
Place the tin inside the oven and roast it for 6-8 mins till brown from all sides.
Carefully pour the barbecue sauce all over the browned chicken and scatter over the sliced spring onions.
Roast the chicken in the oven for 20 mins, turn it occasionally so that it gets nice and sticky.
Meanwhile, make the rice & peas pilaf.
In a pan add 2 cups of water, coconut milk, spring onions, thyme, garlic, bay leaf, allspice powder and some salt to taste and bring it to a boil.
Add rice (prewashed) and peas into it and simmer for 10 mins.
Cook the rice till it is tender and turn off the heat.
Drain and collect the rice and peas and serve with Jerk Chicken topped on Rice And Peas pilaf recipe with a generous squeeze of lemon.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'