Rice & Peas with Jerk Chicken and Fried Plantain
This Caribbean classic features fluffy coconut-infused rice and peas made with Tilda Easy Cook Rice, served alongside crispy fried plantain and smoky jerk chicken. With bold flavours and hearty textures, it's the perfect comfort food for weekend cooking or a family gathering.
- 120+ Minutes
- Medium
- Serves 6
Method
Ingredients
Ingredients
- For rice & peas
- 2 cups Tilda Easy Cook Long Grain Rice
- 1 cup red kidney beans (soaked overnight)
- 400ml coconut milk + ¼ cup water
- 3 cups water
- ¾ tsp all-purpose seasoning
- 1 tsp salt
- 2 garlic cloves, peeled
- 1 spring onion
- 5 pimento seeds
- 1 whole scotch bonnet pepper
- 4 sprigs fresh thyme
- For fried plantain
- 2 ripe plantains, sliced
- Vegetable oil for frying
- For jerk chicken
- 5 whole chicken legs
- All-purpose seasoning, garlic salt, garlic powder, ground ginger, thyme
- For jerk marinade: spring onions, onion, garlic, scotch bonnet, dried thyme, pimento, nutmeg, pepper, brown sugar, soy sauce, ginger, salt
How to make Rice & Peas with Jerk Chicken and Fried Plantain
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For rice & peas: Wash the red kidney beans thoroughly under running water, then add them to a large pot along with 3 cups of fresh water and 2 peeled garlic cloves.
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Soak the red kidney beans overnight or for a minimum of 8 hours.
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The next day, if some of the water has evaporated, add more water until it sits 1 inch above the beans.
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Boil the beans until tender, for approximately 45 minutes on low heat.
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Once the beans are tender, remove the garlic cloves and add coconut milk, ¼ cup of water, thyme, pimento seeds, scotch bonnet pepper, spring onion, salt, and all-purpose seasoning to the pot.
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Leave the mixture to simmer on medium heat for 5 minutes.
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Wash the rice thoroughly and add it to the pot with the bean mixture.
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Gently mix the rice with the other ingredients, then cook on medium heat for 20 minutes until the water has evaporated.
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Reduce the heat to low, cover the pot with foil, and then with the pot lid to create a tight seal. Steam the rice for 10 minutes.
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After steaming, remove the scotch bonnet and onion and leave the rice to sit for an additional 15 minutes before serving.
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For fried plantain: Fry sliced plantains in hot oil until golden brown on both sides.
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For jerk chicken: Blend jerk marinade. Coat chicken with all marinade ingredients and marinate for 4 hours or overnight. Bake or grill until cooked through (internal temp 74°C).