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We hope you got insight from reading it, now let’s go back to jerk chickens with pea rice recipe. To make jerk chickens with pea rice you need 26 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Jerk chickens with pea rice:
- You need 3 1/2 lb chickens or 3lb breast chickens
- Use For Jerk sauce
- Take 6 sliced scotch bonnet peppers (jalapenos can be used)
- Prepare 2 tbs thyme
- Get 2 tbs ground allspice
- You need 8 cloves garlic finely chopped
- Use 3 medium onions finely chopped
- You need 2 tbs sugar
- Get 2 tbs salt
- Take 2 tsp ground blackpepper
- Provide 2 tsp ground cinnamon
- Provide 2 tsp ground nutmeg
- Provide 2 tsp ground ginger
- Use 1/2 cup olive oil
- Take 1/2 cup soy sauce
- Prepare juice of 1 lime
- Take 1 cup orange juice
- Use 1 cup white vinegar
- Use For the rice & peas
- Take 200 g basmati rice
- Prepare 400 g coconut milk
- Provide 1 bunch spring onion
- Use 2 thyme springs
- You need 2 garlic cloves finely chopped
- Prepare 1 tsp allspice
- Use 2 ×410g canned kidney beans drained
Instructions to make Jerk chickens with pea rice:
- Roughly chop the onions, garlics and peppers.
- Blend all ingredients (excluding chickens) in the blender to make the jark sauce.
- Rub the sauce in to the meat, saving some for basting and dipping later. - Leave the chicken in the fridge to marinade overnight.
- Bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes.or Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque.
- 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.
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