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Caribbean chicken with rice and peas

Caribbean chicken with rice and peas

This Caribbean chicken with rice and peas is a delicious and vibrant dish that features marinated chicken, fluffy rice with beans, and fresh slaw.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Caribbean
Servings 4 servings
Calories 550 kcal

Equipment

  • Food processor
  • oven
  • deep-fat fryer
  • Shallow Dish
  • Pan

Ingredients
  

For the chicken

  • ½ onion onion
  • ½ teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 4 sprigs thyme leaves picked
  • 4 cloves garlic finely chopped
  • 2 tablespoon parsley finely chopped
  • 4 tablespoon rapeseed oil
  • ½ chilli Scotch bonnet finely chopped
  • 1 teaspoon ground paprika
  • ½ teaspoon allspice
  • 2 tablespoon soy sauce
  • pinch freshly grated nutmeg
  • 4 thighs chicken skin on, bone in
  • 75 ml rum or 2½fl oz
  • 200 ml chicken stock
  • 4 tablespoon honey to glaze

For the rice and peas

  • 150–200 g tinned black-eyed beans drained
  • 2 sprigs fresh thyme
  • 1 onion onion peeled, cut in half
  • 2 bay leaves bay leaves
  • 500 g jasmine or basmati rice
  • 400 ml coconut milk

For the slaw

  • 1 green papaya or mango, peeled and finely sliced
  • 150 g mangetout finely sliced
  • 4–6 spring onions finely chopped
  • 1 sour green apple grated
  • 1–2 limes juice only
  • 1 red chilli finely chopped
  • 2 cm fresh root ginger peeled and grated
  • 2 tablespoon fresh coriander finely chopped
  • pinch caster sugar
  • 50–100 g peanuts roughly chopped

For the fried plantain

  • vegetable oil for frying
  • 2 black very ripe soft plantains peeled and chopped

Instructions
 

Method

  • Blend the onion in a food processor or blender until smooth. Tip into a shallow dish large enough to hold all the chicken thighs. Add the coriander, cumin, thyme, garlic, parsley, rapeseed oil, chilli, paprika, allspice, soy sauce and nutmeg and stir well. Add the chicken to the dish and brush the marinade all over the chicken. Cover and set aside.
  • Put the black-eyed beans in a pan with the thyme, onion, bay leaves, rice and coconut milk. Reduce to a low heat and cover, and cook until all the liquid has evaporated and the rice is cooked through and fluffy.
  • Preheat the oven to 190C/170C Fan/Gas 5.
  • Roast the chicken for 25–30 minutes turning at least once. Pour over the honey and turn up the heat to 200C/180C Fan/Gas 6 and cook for a further 10 minutes, or until the chicken is browned and completely cooked through.
  • Remove the chicken from the oven, carefully pour off the juice into a small pan. Add the rum and reduce by half. Pour in the stock and reduce again until you have a gravy consistency. Keep the chicken warm.
  • For the slaw, combine all ingredients and mix thoroughly.
  • For the fried plantain, heat the oil in a deep-fat fryer. Either shallow fry the plantain until crisp on the outside, or else carefully lower the plantain into the hot oil and deep-fry. Remove with a slotted spoon and drain on kitchen paper.
  • Serve the chicken with the gravy, rice and peas, slaw and fried plantain on the side.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 75gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 500mgPotassium: 800mgFiber: 10gSugar: 12gVitamin A: 200IUVitamin C: 25mgCalcium: 50mgIron: 3mg
Keyword Caribbean chicken, chicken, fried plantain, rice and peas, slaw
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