Anybody got a receipe for Jerk Chicken and Rice & Peas?

Question

I am cooking tomorrow and would like to cook something with a little spice and the wine is in the fridge and the candles ready so please help as I want to pamper my other half. Then on Sunday he has no excuse for not getting the lawns done no only joking he deserves to be spoilt so please help.

Answer 1

Jerk Chicken with Rice

2 whole chickens, cut into quarters OR 8 boneless chicken thighs

For the marinade:
1 tbsp allspice berries, freshly ground
3 bird's-eye chillies
3 mild chillies
2 bunches of spring onions, chopped
2 onions, chopped
2 garlic cloves, chopped
2.5cm/1in fresh ginger root
1 bunch of fresh thyme, chopped
1 tbsp vegetable oil
1 tbsp honey
1 tbsp red wine vinegar
1 tsp salt
freshly ground black pepper

For the rice and peas:
225g/8oz dried kidney beans
2 tbsp peanut oil
1 medium onion, finely chopped
1 scotch bonnet-style chilli, seeded and minced
700ml/1¼ pints coconut milk
1 sprig fresh thyme
2 chives, finely chopped
salt and freshly ground black pepper, to taste
400g/14oz white uncooked rice

First, make the marinade. Using a food processor or a pestle and mortar, blend or crush all the marinade ingredients into a paste. Transfer to a bowl and add the chicken. Mix everything together until the chicken is completely covered in the marinade. Cover with cling film and put in the fridge for at least an hour, preferably overnight.

To make the rice and peas, first cook the kidney beans. Cover them in cold water and boil gently until almost tender. This may take up to an hour. Drain and reserve the cooking liquid. Return the beans to their cooking pot.
Heat the peanut oil in a frying pan and gently brown the onion. Add the onion and remaining rice and peas ingredients to the bean pot along with 700ml/1¼ pints of the reserved bean cooking liquid (if there is not enough, add cold water). Cover the pot and cook over a low heat for 25 minutes, or until all the water has been absorbed and the rice is tender. Keep covered until ready to serve.
Meanwhile, preheat the oven to 200C/400F/Gas 6 and on the hob, heat a griddle pan.

Brown the chicken on the griddle pan. Once sealed, transfer to a roasting tin and roast for 30 minutes until cooked through.
Serve the chicken with the rice and peas

Answer 2

jerk marinade

Jerk
This Jamaican way of cooking has invaded restaurants and cafes worldwide, adding a hint of spice to cocktail parties and backyard cookouts alike. Just about any meat can be ‘Jerked’, but the real secret to the flavourful taste is the marinade, a truly Jamaican blend of spices and seasonings. Of course, a homemade Jerk marinade is best, but today there are several commendable brands of Jerk seasoning that do just fine.

1 dash of ground nutmeg
1 dash of mace
1 pinch of salt
1 pinch of black pepper
2 tsps. Ground Jamaican Pimento
2 cups of chopped escallion (green onions)
2 onions
2 hot scotch bonnet peppers
2 tbsp vegetable oil

Finely chop onions, peppers, scallion, and thyme. Blend all ingredients (preferably in a blender or food processor), pour mixture on chicken, pork, fish or beef and let marinate overnight (or at least for two hours). Grill meat slowly over hot coals until cooked. Yields 12.

Answer 3

jerk chicken:
Ingredients
6 part-boned chicken breasts or 16 large chicken wings

For the Jerk Sauce:
225g/8oz onions, quartered
2 habaneros or scotch bonnet chillies, halved and seeded
50g/2oz fresh root ginger, peeled and roughly chopped
½ tsp ground allspice
the leaves from 15g/½oz fresh thyme sprigs
1 tsp freshly ground black pepper
120ml/4fl oz white wine vinegar
120ml/4fl oz dark soy sauce



Method
1. Put all the ingredients for the jerked sauce into a food processor and whizz until smooth.
2. Place the chicken in a large shallow dish, pour over the sauce, cover and leave to marinate in the fridge for 24 hours, turning the chicken every now and then.
3. Barbecue the chicken breasts over medium-hot coals for 25-30 minutes and the wings for 20-25 minutes, basting now and then with the leftover sauce. As it cooks the thick sauce will go quite black in places, but as it falls off it will leave behind a really well flavoured, crisp skin, with lovely moist tender meat underneath.


rice and peas:
rice and peas
1 onion or 3 spring onions, finely chopped
1 tbsp sunflower oil
25g/1oz butter
2 garlic cloves, finely chopped
1 red finger chilli, seeded and very finely chopped
450g/1lb long grain rice
2 sprigs fresh thyme
7.5cm/3in cinnamon stick (optional)
400g/14oz can red eye kidney beans, black-eyed peas or pigeon peas, rinsed and drained
125g/5oz creamed coconut, coarsely grated
1 litre/1¾pints hot water
salt and freshly ground black pepper


fry the onion in the oil and butter over a medium heat for two minutes then add the garlic and chilli and fry for another two minutes.
10. Stir in the rice, thyme, and cinnamon stick (if using) until everything is well coated in the oil.
11. Pour in the kidney beans or peas, add the grated creamed coconut and stir until the coconut has dissolved and the mixture is creamy.
12. Stir in the hot water with half a teaspoon of salt, bring to the boil, cover and cook over a low heat for 25-30 minutes.
13. Remove from the heat and set aside, undisturbed, for five minutes. Remove the thyme and cinnamon and discard.
14. Season the rice and peas to taste with salt and freshly ground black pepper and serve with the chicken.

Answer 4

INGREDIENTS
For Jerk Chicken
1 (1 lb. pkg.) Organic Chicken Breasts
2 tablespoons Nirmala's Kitchen Jamaican Jerk Rub
2 teaspoons Nirmala's Kitchen Wild Fire Chili Blend
4 green onions, finely chopped
1 teaspoon brown sugar
1 teaspoon salt
4 tablespoons orange juice
1 ripe mango, cut in 1/2-inch cubes
Lime wedges to garnish

For Rice and Peas
2 cups parboiled rice
3 cups water
1/2 cup canned black beans
1 fresh habanero pepper (or try 1 teaspoon or more to taste of Nirmala's Kitchen Wild Fire Chili Blend)
1 cup unsweetened coconut milk
2 tablespoons finely chopped shallots
1 teaspoon salt



DIRECTIONS
For Jerk Chicken
1. In a blender, combine spices, green onions, sugar, and orange juice to make a paste. Rub spice paste on both sides of chicken.

2. Grill or broil chicken over medium heat 5 to 7 minutes per side.

3. Serve over rice and peas. Garnish with mango cubes and lime wedges.

For Rice and Peas
1. Put water, salt, shallots, pepper and coconut milk in a pot; bring to a boil.

2. Add rice, cover, and boil for 15 minutes. Remove from heat.

3. Add beans; cover; allow to sit another 15 minutes.

4. Stir with fork. Add more salt if necessary. Discard habanero, if using fresh.


This recipe is adapted from Nirmala's Kitchen and used with permission. Nirmala's recipes are collected from her travels around the globe. The soul of these recipes is Nirmala's authentic ingredients, which will make your meal a truly global experience.

Answer 5

JAMAICAN JERK CHICKEN

1 whole chicken, cut up
2-3 TBS. DARK FIRE Jamaican Jerk
1 1/4 cups water
1/4 cup chicken stock
1 TBS. vegetable oil
1 TBS. minced scallions (optional)

Procedure:
Combine DARK FIRE Jamaican Jerk Seasoning with all liquid ingredients, stir well, add scallions, if desired. Place chicken in zip-top bag or large bowl, marinate at least a 1/2 hour or up to 24 hours (spices will re-hydrate and sauce will become fairly spicy after 3-4 hours and quite hot afer 12 hours). Preheat grill or broiler to medium-high heat. Remove chicken from marinade and place on hot grill (skin side down) or broiler pan (skin side up). Simmer reserved marinade for 3-5 minutes and use for basting and dipping sauce, do not use unless simmered! After about 6-8 minutes, baste and turn the chicken to sear the other side. Turn heat down to medium and cook until temperature in breast reaches 160 degrees, and thighs & legs reach 175 degrees and the juices run clear.

Serve with dipping sauce on the side. Excellent with baked or mashed sweet potatoes and fried plantains. Or Jamaian style Rice & Peas (recipe coming soon).

**For extra spicy sauce, add another tablespoon of DARK FIRE Jamaican Jerk Seasoning to the sauce as it simmers, ladle over chicken when serving.

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8 ounces small dried red beans or red kidney beans
1 quart water
16 ounces chicken broth or chicken stock or water
1/2 cup coconut cream
2 teaspoons fresh thyme leaves
1/2 teaspoon ground allspice
2 scallions, finely chopped
1/2 cup white onions, choppped
2 cloves minced garlic
1 teaspoon black pepper
1 1/2 teaspoons kosher salt
1 scotch bonnet pepper (left whole)
1 teaspoon brown sugar
2 1/4 cups uncooked long grain rice

8 servings

Rinse and sort beans and place in a stockpot.
Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.
Drain and rinse beans.
Bring to a boil with chicken stock, water, and coconut cream.
Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy.
Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper.
Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover).
Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender.
Serve hot as a side dish, with Jamaican hot sauce as a condiment, if desired.

Answer 6

Got a tip for you, Carribean meat/foods are marinated over nite, so you best start now and get those juices flowing.

Answer 7

the easy method: jerk chicken seasoning, chicken, rice and a can of kidney beans

Answer 8

All you gotta do is this,
Cook da rice,
cook de peas,
Then jerk that chicken all over de place !!
Is dat o.k. ?

Answer 9

http://bbq.about.com/od/chickenrecipes/r/bl10106a.htm

Answer 10

go to this website and it will help you:http://www.bbc.co.uk/food/recipes/database/jerkchickenwithricea_72367.shtml