Jerk Chicken With Rice And Peas Pilaf Recipe
Description: Dive into the vibrant flavors of the Caribbean with this delightful Jerk Chicken served alongside a fragrant Rice and Peas Pilaf. Perfect for a Sunday lunch, this dish promises to tantalize your taste buds and impress your guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (thigh and drumstick) | 1 kg |
| Sunflower Oil | 2 tablespoons |
| Jerk Barbecue Sauce | 1 bottle |
| Spring Onion (Bulb & Greens) | 1 bunch |
| Lemon Juice | 1 teaspoon |
| Basmati Rice | 250 grams |
| Green Peas (Matar) | 1 cup |
| Coconut Milk | 1 cup |
| Spring Onion (finely chopped) | 1/2 cup |
| Fresh Thyme Leaves | 1 sprig |
| Garlic (finely chopped) | 2 cloves |
| Bay Leaf (Tej Patta) | 1 |
| Allspice Powder | 1 teaspoon |
Nutritional Information
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | TBD |
| Protein | High |
| Carbohydrates | TBD |
| Fat | TBD |
Instructions
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Preheat the Oven: Begin by preheating your oven to 200°C (390°F).
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Prepare the Roasting Pan: In a roasting pan, heat the sunflower oil in the oven for about 5 minutes.
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Roast the Chicken: Carefully remove the pan from the oven and add the chicken pieces. Roast the chicken for 6-8 minutes until browned on all sides.
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Add Sauce: Once browned, pour the jerk barbecue sauce over the chicken and scatter the sliced spring onions on top. Return the pan to the oven and roast for an additional 20 minutes, turning the chicken occasionally to ensure it becomes sticky and flavorful.
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Cook the Rice and Peas: In a separate pan, combine 2 cups of water, coconut milk, chopped spring onions, thyme, garlic, bay leaf, allspice powder, and salt to taste. Bring this mixture to a boil.
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Combine and Simmer: Once boiling, add the basmati rice and green peas. Reduce the heat and simmer for about 10 minutes, or until the rice is tender.
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Serve: Drain any excess liquid from the rice and peas, then plate them alongside the jerk chicken. Squeeze fresh lemon juice over the dish for an extra burst of flavor.
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Enjoy: Serve your Jerk Chicken With Rice And Peas Pilaf for a delicious Sunday lunch, complemented with a refreshing Cucumbertini and a delightful Fig Tiramisu With Gingerbread Dust for dessert.
Tips: For the ultimate experience, allow the chicken to marinate in the jerk sauce overnight to deepen the flavors. Enjoy this vibrant dish with friends and family for a true taste of the Caribbean!
