
Rice and Peas
Ingredients
2 cups parboiled rice
1/2 cup red peas, dried or canned
1 packet of coconut milk powder, or 1/2 can coconut milk
1 tsp salt
2 cloves garlic
1 small onion, chopped
1 stalk scallion (crushed)
1 sprig thyme
1/4 tsp pimento (all spice)
pinch of black pepper
1 whole green scotch bonnet pepper (jabanero)
1/2 tsp ginger (optional)
Directions
Boil peas in cold water until tender. Pour off stock from peas and measure. Add enough water and coconut milk/coconut milk powder to make 4 cups of liquid, and add to peas.
If you are using canned peas, there is no need to cook them beforehand. Just add the four cups of liquid as described above.
To the mixture of peas, water and coconut milk, add all the seasonings and spices. Allow to simmer for 10 to 15 minutes.
Add the rice to this mixture, and stir well. Increase flame until liquid boils. Then reduce heat and cover. Simmer until rice grains are tender. Try not to stir again as this will make the rice sticky.
Jamaican rice and peas is good with any kind of chicken, pork and beef, as well as curry goat, steamed fish,and the list goes on. You don't even need meat to enjoy it, and the peas provide protein, so it's nutritious all on its own.
Jerk Chicken
Ingredients
1 tablespoon Ground allspice
1 tablespoon Dried thyme
1 1/2 teaspoons Cayenne pepper
1 1/2 teaspoons Freshly ground black pepper
1 1/2 teaspoons Ground sage
3/4 teaspoon Ground nutmeg
3/4 teaspoon Ground cinnamon
2 tablespoons Garlic powder or fresh
1 tablespoon Sugar
1/4 cup Olive oil
1/4 cup Soy sauce
3/4 cup White Vinegar
1/2 cup Orange juice
1 Lime juice
1 Scotch bonnet pepper (habanero)
3 Green onions -- finely chopped
1 cup Onion -- finely chopped
4 to 6 chicken breasts
Directions
Seed and finely chop Scotch Bonnet pepper.
Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.


