Caribbean Chicken And Rice Recipes

ONE POT CARIBBEAN JERK CHICKEN AND RICE

Steps:

• Preheat Oven to 350 degrees F
• Wash chicken thighs, for faster cooking make a 1/2 " slit into chicken thigh meat on either side of the chicken wipe with a paper towel. Season with salt( about 1 1/2 teaspoons) bouillon powder,
• Rub both sides with generous amount of the spice blend( Creole, Jerk or your favorite spice mix)
• Add about 2 Tablespoons oil in a skillet / Dutch oven or oven safe pot/pan. Then add chicken thighs skin side up , brown for about 3 minutes each, side be very careful with the chicken, it shouldn't burn. Remove from the pan and set aside
• Wipe pan with paper towel or napkin to remove any burns from pan.
• Add another 2 Tablespoons oil, followed by onions, thyme, garlic, bay leaf and sauté until soft but not golden, about 2-3 minutes. Then add rice, beans
• And all the remaining ingredients, Chicken stock,Coconut milk, paprika, white pepper, jerk seasoning , salt and bouillon. Add chicken, bring to a boil.
• Place in the oven and cook , uncovered , for about 30- 35 minutes or until chicken is fully cooked.
• Garnish with chopped green onions if desired
• Remove let it cool and serve.

CARIBBEAN CHICKEN AND RICE

Steps:

• Heat oven to 400°. Spray ovenproof Dutch oven or 12-inch ovenproof skillet with cooking spray; heat over medium-high heat. Cook chicken in Dutch oven 5 minutes, turning once, until brown. Remove chicken from Dutch oven.
• Add onion to Dutch oven. Cook over medium heat 1 minute, stirring frequently. Stir in broth, rice, bell pepper, saffron and red pepper. Heat to boiling. Return chicken to Dutch oven.
• Cover and bake 25 minutes. Stir in peas. Bake about 5 minutes or until rice is tender, liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.

CHICKEN WITH RICE & PEAS

Steps:

• Heat the oil in a very large non-stick frying pan and cook the onions for 5 mins or until soft. Meanwhile, coat the chicken thoroughly with the thyme, curry powder and allspice. Add to the pan and briefly brown the chicken, then tip in the tomatoes, chilli, garlic and bouillon. Pour over 450ml water, cover and simmer for 30 mins or until the chicken is tender.
• Meanwhile, tip the rice into a medium-sized pan with the onion, garlic, thyme and bouillon. Pour in 600ml water, cover and cook for 25 mins or until the liquid has been absorbed and the rice is tender. Check toward the end of the cooking time to ensure it isn't starting to catch on the pan. Stir in the beans and heat through. If you're following our Healthy Diet Plan, serve half the rice with half the chicken (saving the leftovers for a second meal later in the week). Otherwise you can serve four portions, scattered with a few extra thyme leaves, if you like.

JERK CHICKEN WITH RICE & PEAS

Steps:

• To make the jerk marinade, combine the spring onions, ginger, garlic, onion, scotch bonnet chillies, dried thyme, lime juice, soy sauce, vegetable oil, brown sugar and ground allspice in a food processor along with 1 tsp salt, and blend to a purée. If you're having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up - don't be tempted to add water, as you want a thick paste.
• Taste the jerk mixture for seasoning - it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it's not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.
• Make a few slashes in 12 chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.
• If you want to barbecue your chicken, get the coals burning 1 hr or so before you're ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins.
• To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the halved lime and cook for 45 mins until tender and cooked through.
• While the chicken is cooking, prepare the rice & peas. Rinse the basmati rice in plenty of cold water, then tip it into a large saucepan. Add the coconut milk, spring onions, thyme sprigs, garlic and ground allspice.
• Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add the kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.
• Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.

ASOPAO DE POLLO - CARIBBEAN CHICKEN AND RICE

Steps:

• Sear chicken pieces and diced onion in a deep 12" skillet or dutch oven. (You may have to use two pans if it doesn't fit in one; dividing the spices, broth, tomatoes etc between the two pans.).
• Add broth, salt, oregano, coriander,blended tomatoes, onion, and garlic.
• Heat to boiling; reduce heat.
• Cover and simmer for 30 minutes.
• Cook rice according to directions on bag, except add chicken broth where it calls for water.
• While the rice is cooking add peas, green pepper, ham, olives, capers and 1 tablespoon of the caper liquid to chicken dish.
• Cover and simmer the chicken dish until the rice is done.
• Serve the chicken on top of the rice, pour the sauce over and sprinkle with parmesan.