Slow Cooker Caribbean Chicken with Rice & Peas

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    9hrs 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1935

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

recipe updated 8 Mar 2019

Ingredients

  • Fresh chilli icon
    Fresh chilli
    40g
  • Fresh thyme icon
    Fresh thyme
    2g
  • Allspice icon
    Allspice
    2g
  • Nutmeg icon
    Nutmeg
    1g
  • Ground cinnamon icon
    Ground cinnamon
    3g
  • Black pepper icon
    Black pepper
    1g
  • Salt icon
    Salt
    3g
  • Brown sugar icon
    Brown sugar
    12g
  • Sunflower oil icon
    Sunflower oil
    59ml
  • Apple cider vinegar icon
    Apple cider vinegar
    60ml
  • Chicken thighs icon
    Chicken thighs
    760g
  • Onion icon
    Onion
    280g
  • Garlic clove icon
    Garlic clove
    12g
  • Coconut milk icon
    Coconut milk
    480ml
  • Chicken stock icon
    Chicken stock
    360ml
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Tinned red kidney beans icon
    Tinned red kidney beans
    383g
  • Long grain rice icon
    Long grain rice
    173g
  • Frozen peas icon
    Frozen peas
    122g
  • Coriander icon
    Coriander
    as needed
  • Lime icon
    Lime
    None

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Skillet pan
  • kCook icon Work surface
  • kCook icon Large saucepan
  • kCook icon Jar
  • kCook icon Plate
  • kCook icon Slow cooker bowl

Step preview

  1. Prep and set aside onion: chopped
  2. Prep and set aside garlic clove: finely chopped
  3. Prep and set aside tinned red kidney beans: drained
  4. Get a clean jar
  5. Add halved, deseeded, finely chopped fresh chilli
  6. Add fresh thyme
  7. Add allspice
  8. Add nutmeg
  9. Add ground cinnamon
  10. Add black pepper
  11. Add salt
  12. Add brown sugar
  13. Add sunflower oil
  14. Add apple cider vinegar
  15. Seal tightly
  16. Shake vigorously
  17. Prepare a clean work surface
  18. Add skinned chicken thighs
  19. Slice
  20. Rub one quarter of marinade onto chicken
  21. Get a clean large saucepan
  22. Heat sunflower oil
  23. Transfer chicken to large saucepan
  24. Fry evenly until browned - high heat
  25. Transfer content of large saucepan to plate
  26. Get large saucepan
  27. Add sunflower oil
  28. Add prepared onion
  29. Fry until softened - 5 min, low heat
  30. Add prepared garlic clove
  31. Add coconut milk
  32. Add chicken stock
  33. Season with salt & pepper
  34. Heat until just boiling
  35. Transfer content of large saucepan to slow cooker bowl
  36. Add prepared tinned red kidney beans
  37. Transfer chicken to slow cooker bowl
  38. Stir until combined
  39. Cook until tender - 8 hr, low heat
  40. Stir in long grain rice
  41. Cook - 45 min, high heat
  42. Add frozen peas
  43. Cook - 15 min, high heat
  44. Serve
  45. Garnish with coriander
  46. Serve lime
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