Caribbean Rice and Peas with Jerk Chicken
Dive into the tropical flavors of the Caribbean with this mouthwatering recipe featuring aromatic rice cooked in coconut milk, savory green peas, and succulent jerk chicken. This dish is a perfect combination of spices and textures, delivering a taste of paradise to your plate.
ingredients
- 1 ½ cups jasmine rice
- 1 ½ cups coconut milk
- 1 cup water
- 1 cup green peas
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, finely chopped
- 2 sprigs thyme
- 1 teaspoon ground allspice
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 4 boneless, skinless chicken breasts
- 2 tablespoons jerk seasoning
- 1 tablespoon vegetable oil
- Fresh cilantro, for garnish
steps
- 1.
In a large pot, heat olive oil over medium heat. Sauté onions, garlic, and scotch bonnet pepper until fragrant and onions are translucent.
- 2.
Add rice, coconut milk, water, thyme, allspice, paprika, black pepper, and salt to the pot. Bring to a boil, then reduce heat to low, cover, and let simmer for 15 minutes.
- 3.
While the rice cooks, season the chicken breasts with jerk seasoning, rubbing it into the meat. Heat vegetable oil in a skillet over medium-high heat. Cook the chicken for about 5-7 minutes per side, or until cooked through.
- 4.
Once the rice is cooked, stir in the green peas. Cover and let the rice sit for 5 minutes to allow the peas to heat through.
- 5.
Serve the Caribbean rice and peas alongside the jerk chicken. Garnish with fresh cilantro and enjoy the explosion of Caribbean flavors!
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