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Name: Rice and Peas with Brown Stew Chicken
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Jamaica
Ingredients: 1 kg chicken pieces; 1 onion; 4 cloves garlic; 4 scallions; 6 sprigs fresh thyme; 1 Scotch bonnet pepper; 1 tomato; 8 allspice berries; 2 tbsp vegetable oil; 400 g long-grain rice; 400 g cooked red kidney beans; 400 ml coconut milk; 2 tsp salt; 1 tsp black pepper

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Jamaica1 h 30 minServes 4déjà cuisiné

Rice and Peas with Brown Stew Chicken

Ingrédients14

chicken pieces1 kg
onion1
garlic4 cloves
scallions4
fresh thyme6 sprigs
Scotch bonnet pepper1
tomato1
allspice berries8
vegetable oil2 tbsp
long-grain rice400 g
cooked red kidney beans400 g
coconut milk400 ml
salt2 tsp
black pepper1 tsp

viandelégumeépice et sauceautrecéréalefruit

Préparation

Season the chicken with salt, pepper, chopped onion, garlic, scallions, thyme, and allspice, and let it marinate briefly.
Heat the oil in a pot, brown the chicken on all sides, then add the tomato and whole Scotch bonnet.
Add a little water, cover, and simmer until the chicken is tender and the sauce is reduced and brown.
Rinse the rice and put it in a separate pot with the kidney beans, coconut milk, and salt.
Add enough water to cover the rice by about 2 cm, then bring it to a boil.
Reduce the heat, cover, and cook until the rice is tender and the liquid is absorbed.
Fluff the rice and peas and serve with the brown stew chicken.