Jamaican flavourings and the classic Caribbean accompaniment of rice and pea, make for a sunshine filled chicken dish
Fresh Gungo peas (pigeon peas) are used when in season, but dried red kidney beans are usually the 'peas' of Jamaican Rice and Peas.
1. Soak peas overnight in water. The next day you cut up the garlic, onion, thyme and creamed coconut and boil with the peas are soft, until they are soft.
2. Wash the rice thoroughly several times and add to the mixture with a little more water and the butter. Add rice on a VERY low heat and leave until rice softens and water evaporates (anything from 30-45 minutes).
3. Clean the chicken thighs in lemon water (using the halved lemons), and rub in the marinade of mild madras powder, salt and pepper, fresh garlic and thyme for at least two hours or overnight if possible. When all the flavours have been absorbed, fry in a large pan on a medium heat with the oil until the chicken is golden brown.
4. Lower the heat and add chicken stock, green peppers and onions and tomato before placing a lid on the pan and leaving to simmer for twenty minutes on a medium-low heat. Serve with the rice and peas.
Watch hilarious bloopers from Come Dine With Me - uncut! - exclusively on 4Food
Can't get enough of Come Dine With Me? Watch the best bits again
Rate and slate the Come Dine With Me contestants - live!
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.
Comments