Craving a comforting, flavourful meal that's both easy on the wallet and the time spent cooking? Look no further than this classic Chicken Rice and Peas recipe! This Jamaican staple is a delicious and healthy dish perfect for a weeknight dinner or a weekend feast. It's incredibly versatile, easily adaptable to your taste, and guaranteed to become a family favorite. Let’s dive into this simple yet satisfying homemade cooking adventure!
Ingredients:
This recipe serves 4-6 people. Feel free to adjust the quantities based on your needs.
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For the Chicken:
- 1.5 lbs bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, seeded and minced (optional, adjust to your spice preference)
- 1 teaspoon ground allspice
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
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For the Rice and Peas:
- 1 cup kidney beans, soaked overnight or canned (drained and rinsed)
- 1 cup long-grain rice
- 2 cups chicken broth (reserved from cooking the chicken)
- 1 cup coconut milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 scallion, chopped (for garnish)
Instructions:
Cooking the Chicken:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Season the chicken with salt, pepper, allspice, and thyme.
- Sear the chicken pieces on all sides until golden brown. This step adds a lovely depth of flavor.
- Add the chopped onion and garlic to the pot and cook until softened, about 5 minutes. If using, add the scotch bonnet pepper now.
- Pour in enough water to just cover the chicken. Bring to a boil, then reduce heat to low, cover, and simmer for at least 45 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken meat, discarding the bones and skin. Reserve the cooking liquid.
Cooking the Rice and Peas:
- In the same pot used for the chicken (no need to wash it!), combine the rice, kidney beans, chicken broth (reserve about 1 cup if you want a runnier consistency), coconut milk, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for approximately 20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork.
- Stir in the shredded chicken.
Serving:
Garnish with chopped scallions and serve hot. This delicious and healthy meal is perfect on its own or with a side of your favorite vegetables.
Tips and Variations:
- For extra flavor: Marinate the chicken for at least 30 minutes before cooking.
- Spice it up: Add more scotch bonnet pepper or a dash of your favorite hot sauce.
- Vegetarian option: Substitute the chicken with firm tofu or mushrooms.
- Make it creamy: Add an extra 1/2 cup of coconut milk for a richer, creamier rice and peas.
- Different beans: Experiment with other beans like black beans or pigeon peas.
Nutritional Information (per serving, approximate):
This will vary based on the specific ingredients and portion size, but a serving of Chicken Rice and Peas provides a good source of protein, fiber, and complex carbohydrates. For precise nutritional information, use a nutritional calculator with your specific ingredients.
This easy recipe is a delightful addition to your repertoire of quick dinner ideas, offering a satisfying and healthy meal without sacrificing taste or convenience. Enjoy your delicious homemade Chicken Rice and Peas!