How do you make Jamaican chicken curry, rice and peas?

Question

I would love to know how to make the above recipe, can you give me some tips on how you make it

Answer 1

I have lots of Jamaican friends in my church and they all have a different take on it but I have done it and love it.

chicken legs or thighs
Dunnes River chicken seasoning (comes in a powder barrel)
Onion, garlic, herbs of your choice, sweet potatoe if you have it
salt and pepper, chilli sauce and worcestershire sauce.
tin chopped tomatoes with juice
tomato puree
Any vegetables u like ie carrot, celery (though I am not sure if that is authentic, but it ups the 5 a day levels!)

Rub a little oil on the chicken pieces and then rub in seasoning.
Gently fry off until browned.

Put chicken and everything else in to a casserole or even better a slo-cooker and cook until done.

For the rice and peas. Cook rice as normal and just a couple of minutes before the end put in the fresh or frozen peas to heat through. Enjoy.

Experiment. If you want it hotter then add more chilli or something else.

This is what I have been told by friends, but I bow to any authentic Jamaican cook who knows better. I too would like another recipe.

Answer 2

Jamaican Rice and Peas

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

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.


JESSICA'S JAMAICAN CURRY CHICKEN

1/2 chicken (cleaned, with skin removed)
4 stems fresh thyme
1 onion
5 tbsp. curry
2 cloves garlic
3 tbsp. all purpose seasoning
3 tbsp. black pepper
1 tbsp. chicken seasoning
3 white potatoes (peeled, cut in cubes)
1 lemon
1 tbsp. vegetable oil
2 tbsp. butter
2 c. water
1/2 Scotch bonnet pepper

Wash chicken with lemon and cut into bite size pieces
Season with all dry ingredients

Chop all herbs and add to chicken (use hands to rub in seasonings, and let sit in refrigerator for 1/2 hr.

Place chicken, water and oil in a pot, stir, and cook on high till it comes to a boil,stir, lower heat until chicken is almost cooked.

Add potatoes and butter.

Cook until water is reduced and potatoes are tender.

Serve over steamed white rice

Serves 4.

Enjoy

Answer 3

two links one for the curry and one for the rice and peas, enjoy

http://www.jamaicans.com/cooking/traditional/ricepeas.shtml

http://www.jamaicans.com/cooking/chicken/currychi.shtml

the site is quite good as it gives you a few hints and tips

Answer 4

shove it in a saucepan