Carribean rice&peas
Member recipe

Carribean rice&peas

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Servings

Serves 2

A delicious recipe with a varity of superb tastes and flavors.

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Ingredients

  • For the Rice and Peas:
  • 25g butter
  • 2 spring onions
  • 1 garlic clove
  • 100ml coconut milk
  • 100g basmati rice
  • 14oz can kidney beans
  • 1 sprig fresh thyme
  • 1/2tsp salt
  • 310ml boling water
  • For the Jerk Chicken
  • 2tbsp mild jerk seasoning
  • 1tbsp soy sauce
  • 2-3 tbsp tomoto ketchup (or barbecue sauce)
  • i tbsp clear honey
  • 2 boneless chicken breasts (skin on)
  • 2 tbsp vegatable oil
  • for the plantain
  • 1 large rope plantain (skin removed and cut evenly)
  • Sprinkle of salt in a bowl

Method

    1. For the rice&peas,heat the butter in a sauce pan and fry the spring onions gently with the garlic. Dont allow them to brown.
    2. Add the cocnut milk
    3. Stir in the rice, the kidney beans,the thyme,salt and boling water. Stir together then cover with a lid and bring back to boil.
    4. Once boiled, reduce heat&simmer for 20-25 minutes
    5. For the Jerk Chicken, preheat the oven to 200C/400F/Gas6. Place the jerk seasoning and remaining sauces in a bowl&mix to a paste.
    6. Use a sharp knife to make four/five deep cuts across the skin-side of the chicken breasts.
    7. Brush half the jerk paste with a pastry brush over the chicken.
    8. Brush a baking sheet with1/2 vegatable oil. Place the chicken breasts onto the baking sheet and drizzle with remaining oil. Put in the oven&roast for 25minutes, brush with remanining jerk paste during cooking.
    9. For the last 5 minutes, place the baking tray at the top of the oven to brown the chicken.
    10. Cut the Plantain evenly and put in a bowl, Sprinkle salt and mix softly together. When pan is hot place the plaintain in.

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