Yield: 4 Servings
1 16 oz can pigeon peas
6 Habanero chiles; roasted %26amp; chopped
6 Cloves garlic; finely chopped
陆 medium Vidalia onion; chopped
2 tablespoon Olive oil
2 cup Rice
1 15 oz can coconut milk
Water
4 teaspoon Wyler's granulated chicken boulion
The peas used in this recipe are called pigeon or gungo peas. If they are not available in your area, black-eyed peas or kidney beans can be substituted.
If using canned peas, drain and reserve the liquid.
Heat the oil in a deep frying pan over high heat.
Add the rice, and continue saute until the rice turns opaque and golden brown.
Add the chile, garlic, and onion and saute for a few more minutes.
Be careful not to let the rice brown or over brown.
Stir the peas in with the rice.
Do not stir again during cooking!
Combine the coconut milk with the bean liquid.
Add water to make 4 cups of liquid. dd to the rice and bring to a boil.
Immediately reduce the heat to simmer.
Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice.
Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender.
Allow to sit covered for another 1/2 hour.
Great with jerk chicken!Can anyone give me an origional recipe for jamaican chicken rice and peas plz?
No matter what anyone says - NEVER use tinned peas!! -
soak your dried beans overnight - you can use kidney beans, gungo beans, black eyed beans - some people use mung beans - i think - each bean gives a totally different flavour to the rice - after the overnight soak throw off the water - boil the beans in new water with your seasonings and then put your rice in - basmati makes a nice change. For your first few attempts you can use easy-cook rice as it's hard to get that wrong.Can anyone give me an origional recipe for jamaican chicken rice and peas plz?
Dude if you use 6 habanero peppers, you won't be able to stand the heat. Those little devils are so hot one maybe two will do the trick. Also wear gloves when handling them. DO NOT underestimate the habaneros!
I dont know what Jamaican chicken rice and peas is? I am Jamaican. I have provided below the 2 recipes for RICE AND PEAS as done by me every Sunday.
Rice And Peas (The old fashioned way)
录 cup gungo peas or red peas
1 clove of garlic
1 green pepper
escallion
black pepper
thyme, salt to taste
2 cups rice
Coconut milk or coconut [to make coconut milk
Method:
1. Wash peas and soak in 2 cups of water.
2. Pour peas and water in a pot with coconut milk, garlic and put to boil.
3. Cook peas until tender adding more water if necessary.
4. When peas are cooked add salt, whole pepper, black pepper, thyme, %26amp; escallion.
5. Let season simmer.
6. Wash rice if necessary, then add to pot. Use a fork to mix everything together.
7. Cook on a low fire until done.
Coconut Milk
Cut coconut in small pieces and blend in about 3 cups water in the blender, strain through a strainer to separate the milk.
Recipe 2 - Rice And Peas (the Modern Way)
录 cup gungo peas or red peas
1 clove of garlic
1 green pepper
escallion
black pepper
thyme, salt to taste
2 cups rice
1 pack GRACE Coconut milk Powder
Method:
1. Wash peas and soak in 2 cups of water, can be done overnight
2. Put peas and water in a pot with garlic and put to boil.
3. Cook peas until tender adding more water if necessary.
4. When peas are cooked add salt, whole pepper, black pepper, thyme, %26amp; escallion.
5. Let season simmer NOW add the coconut milk powder.
6. immediately add the washed rice to pot. Use a fork to mix everything together.
7. Cook on a low fire until done.
Voila!!!
If you also interested in chicken recipes? send me an email i, and I will send you some Jamaican recipes that I have tried. Jerk Chicken is note at the following link:-
http://reggaetreats.com/recipes.asp
1 onion finely chopped
1 tbsp sunflower oil
25g butter
2 cloves garlic,finely chopped
1 red finger chilli,seeded %26amp; finely chopped
450g long grain rice
2 sprigs fresh thyme
3inch piece cinnamon stick (optional)
14oz black eyed peas
125g creamed coconut,coarsely grated
1 and 3/4 pints hot water
salt %26amp; black pepper
Fry the onion in the oil %26amp; butter for 2 mins then add garlic %26amp; chilli,fry for 2 mins over med.heat.
Stir in the rice,thyme (and cinnamon) until evrything is well coated in the oil.Pour in the peas,add the coconut %26amp; stir until the coconut dissolves and it's nice %26amp; creamy.Then stir in the water with a half tsp of salt,bring to the boil,cover %26amp; cook over low heat for 25-30 mins.Remove from hat and set aside undisturbed for 5mins.Remove the thyme (and cinnamon),season %26amp; serve.
try and find or buy a small paperbacked book called:-walkerswood caribbean kitchen by virginia burke.e.mail wcfoods@cwjamaica.com. or sometimes advertised on a jar of jerk seasoning found in continental ingredients shelf of supermarkets...remember! peas in jamaica mean red kidney BEANS...a bit confusing.....but very nice done properly
yes for 300 dollars i give u me mums recipe
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