DutchPot Chicken Rice and Peas

DutchPot Chicken Rice and Peas

Posted 2013-09-21 by Tammy Faceyfollow
My Jamaican grandmother always uses her dutch pot when she cooks for the whole family. It is the perfect receptacle to stew meat slowly, especially awkward to-fit chicken thighs and legs of various sizes.

I've used the same seasoning my grandmother uses to make her classic chicken, rice and peas. If you don't have a dutch pot a large saucepan will do. This recipe is a winner, and will fragrance your kitchen something beautiful.

Preparation Time: Overnight
Cooking Time: 45 minutes
Makes: 4 servings

Required seasoning

2 Frozen Chicken thighs
2 Frozen Chicken legs
1 Onion
Thumb sized-amount of ginger
3 Garlic cloves
Half tin of chopped tomatoes
2 Thyme sprigs
5 Rosemary leaves
Tsp All-purpose seasoning
Tsp Coconut oil
Cup of brown rice
Tsp of black eyed peas
Tsp aduki beans
Half tsp black pepper
Half scotch bonnet pepper

  • Chop the pepper and garlic cloves.

  • Add to the frozen chicken pieces along with the thyme.

  • Pour over 100ml of water and leave in the fridge overnight.

  • Add the coconut oil to the pot of beans (to soften overnight) and set aside.

  • Chop the onion and ginger and place in the dutchpot with a large 'glug' of oil.

  • Cook for 5 minutes (until the onions have a lightly coated with a caramel colour), over a meidum heat and add the chicken.

  • Cook for 15 minutes until most of the water has been absorbed.

  • Add the tomatoes (on the vine) along with the black pepper.

  • Turn the heat to low and pour in 50ml of water along with a level tsp of all-purpose seasoning.

  • Add half a tin of chopped tomatoes.

  • Cover with a lid and turn the heat to a simmer for 30 minutes.

  • Wash the rice and place in a saucepan with 2 cups of water along with the beans and coconut oil.

  • Cook on a high heat until the water boils, then turn to a simmer.

  • Cover with a lid for 25 minutes - brown rice takes double the time of white, if you're using regular basmati reduce the time to 12 minutes.

  • Halfway through cooking add a pinch of sugar to the chicken, stir, and replace the lid.

  • Check the chicken is cooked by removing the lid - if you have a dutch pot make sure you're using oven gloves.

  • Remove the lid from the rice.

  • Serve two legs per person on a bed of rice.

    The stewed chicken will keep in the fridge for two days, and makes a great sandwich filler.


    224021 - 2023-07-17 07:56:36


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