How to make West Indian Chicken Rice & Peas?

Question

Anybody have a good recipie for West Indian Chicken Rice & Peas?

Answer 1

2 cups uncooked brown rice
1/2 cup unsweetened grated coconut
2 1/2 tbsp. vegetable oil
4 cups water
1/2 stick cinnamon
1 cup dried pigeon peas, soaked at least 5 hours
3 bay leaves
1 medium onion, chopped
3 garlic cloves, minced or pressed
1/2-1 small chile, sliced (or 1/4 tsp. cayenne) (or to taste)
1 red or green bell pepper, chopped
generous pinch of ground fennel seeds
1 tsp. salt (or to taste)
1/2 tsp. ground black pepper
2 scallions, chopped

Saute the rice and coconut in the 2 1/2 tbsp. of oil for 2-3 minutes,
stirring constantly. Add the water and cinnamon stick. Cover the
pot and bring it to a rapid boil. Don't lift the lid to see if
the water is boiling. Just notice when steam begins to escape.
Traditionally, the lid is never lifted while cooking rice. When
steam escapes, reduce the heat and simmer about 40 minutes.

Meanwhile, cook the peas with the bay leaves in salted, boiling
water until tender. The cooking time will vary with different
peas. When peas are done, drain them and remove the bay leaves.
Keep them warm until the rice is ready. While the rice and peas
are cooking, saute the onion and garlic with the oil in a cast-iron
skillet for a few minutes, until the onions soften. Stir in the
chile or cayenne and the bell pepper and continue to saute for a
couple of minutes. Add the fennel, salt, and pepper and lower the
heat. Cook, covered, for a few more minutes.

Combine everything, mixing together well. Adjust the seasonings
and serve hot, topped with the chopped scallions.

Answer 2

1

Answer 3

West Indian Rice & Peas


2 cups uncooked brown rice
1/2 cup unsweetened grated coconut
2 1/2 tbsp. vegetable oil
4 cups water
1/2 stick cinnamon
1 cup dried pigeon peas, soaked at least 5 hours
3 bay leaves
1 medium onion, chopped
3 garlic cloves, minced or pressed
1/2-1 small chile, sliced (or 1/4 tsp. cayenne) (or to taste)
1 red or green bell pepper, chopped
generous pinch of ground fennel seeds
1 tsp. salt (or to taste)
1/2 tsp. ground black pepper
2 scallions, chopped

Saute the rice and coconut in the 2 1/2 tbsp. of oil for 2-3 minutes,
stirring constantly. Add the water and cinnamon stick. Cover the
pot and bring it to a rapid boil. Don't lift the lid to see if
the water is boiling. Just notice when steam begins to escape.
Traditionally, the lid is never lifted while cooking rice. When
steam escapes, reduce the heat and simmer about 40 minutes.

Meanwhile, cook the peas with the bay leaves in salted, boiling
water until tender. The cooking time will vary with different
peas. When peas are done, drain them and remove the bay leaves.
Keep them warm until the rice is ready. While the rice and peas
are cooking, saute the onion and garlic with the oil in a cast-iron
skillet for a few minutes, until the onions soften. Stir in the
chile or cayenne and the bell pepper and continue to saute for a
couple of minutes. Add the fennel, salt, and pepper and lower the
heat. Cook, covered, for a few more minutes.

Combine everything, mixing together well. Adjust the seasonings
and serve hot, topped with the chopped scallions.

Answer 4

Jamaican Rice and Peas HT ACC West Indian 65mins



Serves 6 Hot Accompaniment Pulses Gluten Wheat Dairy Free Eggless Caribbean



Ingredients

2 tbsp Vegetable oil

1/2 Large Onion, chopped

3 Habanero Chiles, roasted & chopped

6 Garlic Cloves, finely chopped

450g/1lb Long Grain Rice

1 x 450g/16oz Tin Pigeon Peas (gungo beans)

960ml/32fl.oz. Fresh Chicken Stock



Instructions



1. Heat the oil in a deep frying pan until hot. Add the rice and sauté until opaque.



2. Add the chile, garlic, and onion and continue to fry for a few more minutes being careful not to allow the rice to get too brown.



3. Stir in the peas and stock and bring to the boil. Reduce the heat then simmer, uncovered until the liquid is slightly below the surface of the rice and holes form in the rice.



4. Cover the pan tightly and cook over a very low heat for 20 minutes or until the liquid is absorbed and the rice is tender.



5. Remove from the heat and allow to stand, still covered for 20 minutes. Serve hot.

Answer 5

8 ounces small dried red beans or 1 tin red kidney beans
1 1/2 pints water
16 ounces chicken stock
1/2 cup coconut cream
2 teaspoons fresh thyme leaves
1/2 teaspoon ground allspice
2 spring onions finely chopped
1/2 cup white onions, choppped
2 cloves minced garlic
1 teaspoon black pepper
1 1/2 teaspoons salt
1 teaspoon brown sugar
2 1/4 cups uncooked long grain rice
Basically cook rice in stock and water with seasonings, onions etc when done add coconut cream and red beans if using tinned. Stir well and serve with the chicken. You can add a chillis to taste, some people add a whole hot chilli pepper to the cooking water then remove before serving.

3 1/2 lb chicken cut into 12 - 16 pieces
1/4 cup lemon juice
5 tomatoes sliced
2 onions, thinly sliced
1/2 cup ketchup
3 tablespoons oil
1/2 tablespoon cumin
1 tablespoon MILD curry powder
I tablespoon allspice
1 teaspoon oregano,
2 teaspoons thyme or big bunch fresh thyme
1 1/2 tablespoons brown sugar
3 cloves minced garlic
salt and freshly ground black pepper
1 teaspoon Mc Cormick season all
1 pint water
1 pint chicken stock

Put chicken in a large bowl add onions, tomatoes, all the spices and herbs and the ketchup. Mix well, leave to stand as long as you can, preferably at least 3 hours. (Seasoning it up!)

Answer 6

Indian Simmered Chicken in a Crock-Pot

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Chicken -- cut-up
1 large Onion -- slice thick
3 tablespoons Curry powder
1 small Pk frozen peas
1 cup Long-grain rice

Arrange onion slices in the bottom of the pot. Rub curry powder over
the chicken pieces. Arrange the chicken on the onion. Add water half way
up the cooker. Place the lid on the pot, turn to high and heat for 1
hour, until liquid comes to a boil. If you wish to eat six hours later,
turn to low. If you wish to eat in 3 to 4 hours, leave on high. After
cooking, drain and reserve the juice from the pot. Thicken and use it for
a sauce or refrigerate for soup later. Cook a pot of long grained rice in
chicken broth or bouillon. Toss in a few frozen pea, place chicken pieces
on top and sprinkle with parsley. VARIATION-ITALIAN- Substitute Italian
herbs for the curry. Prepare a plain batch of pasta, open a jar of pasta
sauce and serve with the chicken. HUNGARIAN-Use pepper, nutmeg and salt in
place of the curry. Cook egg noodles, sprinkle with paprika and serve
with the broth from the chicken and sour cream. TEX-MEX-Try chili powder
instead of curry on the chicken and serve with cornbread and plain rice.

Answer 7

me want to read the other answers first..

if u talking about jamaican rice and peas, here goes


1 cup of raw kidney beans
1/2 cup of coconut milk
thyme and scallion for seasoning
1/2 tspn salt
1/2 black pepper
salt pork, or seasoned turkey leg for flavor (your choice)
2 cups rice (or more if u want a larger pot)

cook the beans plus pork, in water for over 20 minutes. add coconut milk
cook until soft, to the touch.
Add seasoning, cook for another 10 minutes. add rice . cook until done. enjoy

Answer 8

hey =) one million chopped onion 2 tbsp oil one million purple chilli, seeds bumped off and chopped one million garlic clove, overwhelmed one million can of coconut milk (low fat if favored) one million can of Gungo peas or purple kidney beans, drained 300g long grain rice 400ml veg inventory soften the onion and garlic interior the oil in a large saucepan. upload the chilli to the pan and stir. upload the rice, stir for jiffy and then upload the coconut milk, drained Gungo peas and vegetable inventory. convey to the boil, then conceal and simmer on low warmth for 20 minutes till rice is delicate.

Answer 9

both are roughly the same except when it comes to protein. MOST veggies include a respectable amount of protein; fruits does not.

Answer 10

The word fruits has different meanings depending on context.