Sweet, spicy and tender – this Caribbean Chicken With Rice and Peas is a real winner. It’s one of my recipes inspired by my travels to the Caribbean. Have you visited Grenada – the spice island? I always try to stock on some good Caribbean seasoning and spices while the cruise ship makes a stop there for a few hours. My partner and I love cruising in the Caribbean. We always try to choose itineraries with some new ports of call and explore different cultures.
One of my favourite Caribbean island is the colourful Curaçao. I love spending time walking in Willemstad’s streets, admiring the beautiful multicolour buildings, or lying on one of the many sandy beaches, sipping a cool cocktail (with Curacao of course).
Must try: Caribbean Style Chicken Pittas
The Recipe
To make this yummy Caribbean chicken with rice and peas, start by washing the rice throughout. Put it in a saucepan and add water just above the rice level. Add salt to taste, black pepper, 1 tablespoon butter, ½ can coconut milk and 1 can black beans. Bring it to boil and reduce the heat to low. Let it simmer for 30-40 minutes.
While the rice is cooking, in a large pan, heat the olive oil over medium heat and add the chicken. Add the honey and cook until it’s brown in colour. Pour in enough water to cover it.
Then toss the copped onions, tomatoes and bell peppers and stir for 5 minutes. Add salt, black pepper, all the seasoning, tomato sauce, creamed coconut and stir frequently for 5 minutes. Cover the pan and leave it to simmer for 15 minutes. Serve hot with jasmine rice and peas. Bon Appetit!
“Cooking well doesn’t mean cooking fancy.”
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Caribbean Chicken With Rice and Peas
Ingredients
- 4 Chicken breasts sliced
- 1 Onion chopped
- 1 Tomato chopped
- ½ Bell pepper chopped
- 2 tbsp Creamed coconut
- 2 tbsp Tomato sauce
- 1 tbsp Garlic granules
- 1 tbsp Mixed herbs basil, oregano, thyme
- 1 tsp Caribbean everyday seasoning Dunn's River
- 1 tsp Pimento
- 1 tsp Sweet paprika
- 2 tsp Salt
- 2 tsp Black pepper
- 2 tbsp Honey
- 250 g Jasmine rice
- 1 can Black beans drained
- ½ can Coconut milk
Instructions
- Wash the rice throughout. Put it in a saucepan and add water just above the rice level. Add salt to taste, 1 teaspoon black pepper, 1 tablespoon butter, ½ tin coconut milk and 1 tin black beans. Bring it to boil and reduce the heat to low. Let it simmer for 30-40 minutes.
- While the rice is cooking, in a large pan, heat the olive oil over medium heat and add the chicken. Add the honey and cook until it's brown in colour. Pour in enough water to cover it.
- Then toss the copped onions, tomatoes and bell peppers and stir for 5 minutes. Add 1 teaspoon salt, 1 teaspoon black pepper, all the seasoning, tomato sauce, creamed coconut and stir frequently for 5 minutes. Cover the pan and leave it to simmer for 15 minutes. Serve hot with jasmine rice and peas.
- Bon Appetit!