Slow Cooker Caribbean Chicken with Rice & Peas

by

Octopus Publishing

POSTED Thu, March 7, 2019

Serves

4

Total Time

560 MINS

Calories

1486

Caribbean chicken is all about punchy flavors, and this recipe doesn't disappoint. Use the extra jerk marinade to add flavor to other chicken or pork dishes.

recipe-image

    INGREDIENTS


  • Onion icon
    Onion

    2 (about 280 g)chopped

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)finely chopped

  • Canned red kidney beans icon
    Canned red kidney beans

    383.06 g (about 1 ¼ cups)drained

  • Fresh chili icon
    Fresh chili

    2 (about 40 g)halved, deseeded, finely chopped

  • Fresh thyme icon
    Fresh thyme

    1 tablespoon (about 2.4 g)

  • Allspice icon
    Allspice

    1 teaspoon (about 2.05 g)

  • Nutmeg icon
    Nutmeg

    ½ teaspoon (about 1.17 g)

  • Ground cinnamon icon
    Ground cinnamon

    1 teaspoon (about 2.65 g)

  • Black pepper icon
    Black pepper

    ½ teaspoon (about 1.07 g)

  • Salt icon
    Salt

    ½ teaspoon (about 3 g)

  • Brown sugar icon
    Brown sugar

    1 tablespoon (about 12.15 g)

  • Sunflower oil icon
    Sunflower oil

    2 tablespoons (about 28.5 g)

  • Apple cider vinegar icon
    Apple cider vinegar

    ¼ cup (about 60 g)

  • Chicken thighs icon
    Chicken thighs

    8 (about 1.544 kg)skinned

  • Coconut milk icon
    Coconut milk

    2 cups (about 480 g)

  • Chicken stock icon
    Chicken stock

    1 ½ cups (about 360 g)

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Long grain rice icon
    Long grain rice

    1 cup (about 172.8 g)

  • Frozen peas icon
    Frozen peas

    1 cup (about 122.4 g)

  • Cilantro icon
    Cilantro

    as needed

  • Lime icon
    Lime

    as needed

    METHOD


  • 1. Add fresh chili, fresh thyme, allspice, nutmeg, ground cinnamon, black pepper, salt, brown sugar, sunflower oil and apple cider vinegar to a clean jar
  • 2. Seal tightly
  • 3. Shake vigorously
  • 4. Add chicken thighs to a clean work surface
  • 5. Slice
  • 6. Rub one quarter of marinade onto chicken
  • 7. Heat sunflower oil to a clean large saucepan
  • 8. Transfer chicken to large saucepan
  • 9. Fry evenly until browned - high heat
  • 10. Transfer content of large saucepan to plate
  • 11. Add sunflower oil and onion to the large saucepan
  • 12. Fry until softened - 5 min, low heat
  • 13. Add garlic clove, coconut milk and chicken stock to the large saucepan
  • 14. Season with salt & pepper
  • 15. Heat until just boiling
  • 16. Transfer content of large saucepan to slow cooker bowl
  • 17. Add canned red kidney beans to the slow cooker bowl
  • 18. Transfer chicken to slow cooker bowl
  • 19. Stir until combined
  • 20. Cook until tender - 8 hr, low heat
  • 21. Stir in long grain rice to the slow cooker bowl
  • 22. Cook - 45 min, high heat
  • 23. Add frozen peas to the slow cooker bowl
  • 24. Cook - 15 min, high heat
  • 25. Serve
  • 26. Garnish with cilantro
  • 27. Serve with lime

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