Caribbean Chicken With Rice and Peas
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.
Servings: 4
Calories: 478kcal
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!
Nutrition
Calories: 478kcal
Tried this recipe?Tag @foodandsun_ on Instagram or hashtag it #foodandsun