Carribean rice&peas
Member recipe
Member recipes are not tested in the GoodFood kitchen.

Carribean rice&peas

By melaaheto28 (GoodFood Community)
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  • Preparation and cooking time
    • Total time
    • 20 minutes
  • More effort
  • Serves 2
A delicious recipe with a varity of superb tastes and flavors.


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


  • STEP 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.
  • STEP 2
    Add the cocnut milk
  • STEP 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.
  • STEP 4
    Once boiled, reduce heat&simmer for 20-25 minutes
  • STEP 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.
  • STEP 6
    Use a sharp knife to make four/five deep cuts across the skin-side of the chicken breasts.
  • STEP 7
    Brush half the jerk paste with a pastry brush over the chicken.
  • STEP 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.
  • STEP 9
    For the last 5 minutes, place the baking tray at the top of the oven to brown the chicken.
  • STEP 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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