Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make jerk chicken and rice and peas?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make jerk chicken and rice and peas?),it will help you,my kids.
Answer:
If you explained what jerk chicken is I might knew the answer.I don't think my current idea of a recipe of jerk....(anything) is the correct one.
http://www.bbc.co.uk/food/recipes/databa...
so many crude answers....so little time
Cut chicken into bit sizes. Season with peppers, onions, grated garlic, chive celery and jerk seasoning. When pot is hot with little oil, put chicken, let simmer for 10 seconds before turning contents in pot. Let cook until gravy becomes thick and begins to dry in pot, then pour enough water into pot to cover chicken and let cook until gravy begins to get thick again and voilla JERK Chicken!
Peas & Rice - If you are using canned peas, discard water from canned peas. Place pot to hot with a little cooking oil. When oil is hot, add peas, chopped onions, grated garlic maybe some carrots and let cook for about 3 mins (constantly stirring) add desired amout of rice into pot and continously sitr for 5 seconds, finally add water to cook rice into same pot. When water has boiled away, the rice should be cooked and there you have peas & rice.
I use Jamaican jerk paste and sour cream. Put mixture in a zip-lock bag with the chicken pieces(I use skinless thighs as they are more healthy without the skin and more tender than breast pieces). Put the bag in the fridge for a couple of hours. It will look very sloppy but cooking will dry it out. The trick when you BBQ later is to cook the pieces slowly and make sure they don't burn. Don't want blackened chicken. I did this for a large garthering and people were calling for weeks asking for the recipe. They could not believe it was so easy. As for the rice and peas. Never made them with jerk chicken.
Jerk chicken with rice and red 'slaw
Serves 4-6
Preparation time overnight
Cooking time 1 to 2 hours
Ingredients
2 whole chickens, cut into quarters OR 8 boneless chicken thighs
For the marinade
1 tbsp allspice berries, freshly ground
3 bird's-eye chillies
3 mild chillies
2 bunches of spring onions, chopped
2 onions, chopped
2 garlic cloves, chopped
2.5cm/1in fresh ginger root
1 bunch of fresh thyme, chopped
1 tbsp vegetable oil
1 tbsp honey
1 tbsp red wine vinegar
1 tsp salt
freshly ground black pepper
For the rice and peas
225g/8oz dried kidney beans
2 tbsp peanut oil
1 medium onion, finely chopped
1 scotch bonnet-style chilli, seeded and minced
700ml/1? pints coconut milk
1 sprig fresh thyme
2 chives, finely chopped
salt and freshly ground black pepper, to taste
400g/14oz white uncooked rice
For the coleslaw
1 tbsp olive oil
1 tbsp white wine vinegar
1 tsp sugar
salt and freshly ground black pepper
4 tbsp mayonnaise
? red cabbage, finely chopped
2 carrots, grated
1 Spanish onion, finely chopped
Method
1. First, make the marinade. Using a food processor or a pestle and mortar, blend or crush all the marinade ingredients into a paste. Transfer to a bowl and add the chicken. Mix everything together until the chicken is completely covered in the marinade. Cover with cling film and put in the fridge for at least an hour, preferably overnight.
2. To make the rice and peas, first cook the kidney beans. Cover them in cold water and boil gently until almost tender. This may take up to an hour. Drain and reserve the cooking liquid. Return the beans to their cooking pot.
3. Heat the peanut oil in a frying pan and gently brown the onion. Add the onion and remaining rice and peas ingredients to the bean pot along with 700ml/1? pints of the reserved bean cooking liquid (if there is not enough, add cold water). Cover the pot and cook over a low heat for 25 minutes, or until all the water has been absorbed and the rice is tender. Keep covered until ready to serve.
4. Meanwhile, preheat the oven to 200C/400F/Gas 6 and on the hob, heat a griddle pan.
5. Brown the chicken on the griddle pan. Once sealed, transfer to a roasting tin and roast for 30 minutes until cooked through.
6. To make the coleslaw, stir together the olive oil, vinegar, sugar, salt, pepper and mayonnaise in a large bowl, then add the red cabbage, carrots and onion. Toss until evenly coated.
7. Serve the chicken with the rice and peas and coleslaw.
Here you go - authentic, too! I've given you a recipe for rice and red beans - but you could probably use peas too - just make sure you use dried ones. It takes time to make the rice/bean mixture, but it is worth it (cut the recipes in 1/2 for a family size only - I've never made it wouldout having a whack of people show up!)
Jamaican Jerk Chicken
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 whole chicken breasts cut in half, or 4 pounds of thighs and legs.
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, say 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.
Note: Scotch Bonnet peppers, also known as "Habaneros" are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos or Thai Bird Chiles if you can't find them.
Jamaican Red Beans on rice
1 1/2 cups dried kidney beans (light or dark)
2 teaspoons salt
1 garlic clove, crushed
1/2 cup unsweetened coconut milk
2 scallions, chopped
2 tablespoons vegetable oil
2 sprigs fresh thyme
1 1/2 teaspoons ground allspice
1 whole jalapeno pepper
1 bell pepper, chopped
2 medium yams, peeled and diced
4 cups cooked long-grain rice
salt and black pepper
In a large pot, heat about 8-10 cups of water to boiling (enough water to cover beans by about 1 inch). Add dry beans and boil 2 to 3 minutes. Remove pot from heat, cover and let stand about 4 hours or overnight. Drain the beans thoroughly and rise.
Add enough fresh water to just cover beans, add garlic and salt, stir. Simmer about 30 minutes until they begin to get tender (not cooked through). Save 3 cups liquid, discard remaining liquid and garlic clove.
In the pot sautee yams, allspice, scallions and peppers in oil until the scallions begin to soften. (2-3 minutes)
Return the beans and add the reserved liquid to the pot with the coconut milk and simmer about another 10-20 minutes stirring occasionally until the beans are soft and yams are cooked thoroughly. Serve over cooked rice in individual bowls.
Shortcut method: drain and risne two (2) 12oz. cans of light or dark kidney beans. Skip to sautéing the vegetables and spices (add garlic to the sautee’ pot) When they are soft add the drained/rinsed beans and about 1-1/2 cups of water and continue with recipe from there.
my recipe is for fried jerk chicken. clean and skin the chicken pieces, then i dip them into a whisked egg then into a bowl of flour that has been seasoned with black pepper, garlic granules and rajah jerk seasoning powder (the darker the flour goes the hotter the chicken will taste) then i shallow fry in sunflower oil. as for the rice and peas, clean the rice (American easy cook is what i like to use) then add tin of kidney beans including the juice they are in, grate some creamed coconut into the pan, add a knob of butter and enough water to just cover the rice. i don't know what yours will taste like but i sure know mine tastes good when done! yum yum
http://allrecipes.com/ try this link
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you make jerk chicken and rice and peas?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make jerk chicken and rice and peas?),it will help you,my kids.
Answer:
If you explained what jerk chicken is I might knew the answer.I don't think my current idea of a recipe of jerk....(anything) is the correct one.
http://www.bbc.co.uk/food/recipes/databa...
so many crude answers....so little time
Cut chicken into bit sizes. Season with peppers, onions, grated garlic, chive celery and jerk seasoning. When pot is hot with little oil, put chicken, let simmer for 10 seconds before turning contents in pot. Let cook until gravy becomes thick and begins to dry in pot, then pour enough water into pot to cover chicken and let cook until gravy begins to get thick again and voilla JERK Chicken!
Peas & Rice - If you are using canned peas, discard water from canned peas. Place pot to hot with a little cooking oil. When oil is hot, add peas, chopped onions, grated garlic maybe some carrots and let cook for about 3 mins (constantly stirring) add desired amout of rice into pot and continously sitr for 5 seconds, finally add water to cook rice into same pot. When water has boiled away, the rice should be cooked and there you have peas & rice.
I use Jamaican jerk paste and sour cream. Put mixture in a zip-lock bag with the chicken pieces(I use skinless thighs as they are more healthy without the skin and more tender than breast pieces). Put the bag in the fridge for a couple of hours. It will look very sloppy but cooking will dry it out. The trick when you BBQ later is to cook the pieces slowly and make sure they don't burn. Don't want blackened chicken. I did this for a large garthering and people were calling for weeks asking for the recipe. They could not believe it was so easy. As for the rice and peas. Never made them with jerk chicken.
Jerk chicken with rice and red 'slaw
Serves 4-6
Preparation time overnight
Cooking time 1 to 2 hours
Ingredients
2 whole chickens, cut into quarters OR 8 boneless chicken thighs
For the marinade
1 tbsp allspice berries, freshly ground
3 bird's-eye chillies
3 mild chillies
2 bunches of spring onions, chopped
2 onions, chopped
2 garlic cloves, chopped
2.5cm/1in fresh ginger root
1 bunch of fresh thyme, chopped
1 tbsp vegetable oil
1 tbsp honey
1 tbsp red wine vinegar
1 tsp salt
freshly ground black pepper
For the rice and peas
225g/8oz dried kidney beans
2 tbsp peanut oil
1 medium onion, finely chopped
1 scotch bonnet-style chilli, seeded and minced
700ml/1? pints coconut milk
1 sprig fresh thyme
2 chives, finely chopped
salt and freshly ground black pepper, to taste
400g/14oz white uncooked rice
For the coleslaw
1 tbsp olive oil
1 tbsp white wine vinegar
1 tsp sugar
salt and freshly ground black pepper
4 tbsp mayonnaise
? red cabbage, finely chopped
2 carrots, grated
1 Spanish onion, finely chopped
Method
1. First, make the marinade. Using a food processor or a pestle and mortar, blend or crush all the marinade ingredients into a paste. Transfer to a bowl and add the chicken. Mix everything together until the chicken is completely covered in the marinade. Cover with cling film and put in the fridge for at least an hour, preferably overnight.
2. To make the rice and peas, first cook the kidney beans. Cover them in cold water and boil gently until almost tender. This may take up to an hour. Drain and reserve the cooking liquid. Return the beans to their cooking pot.
3. Heat the peanut oil in a frying pan and gently brown the onion. Add the onion and remaining rice and peas ingredients to the bean pot along with 700ml/1? pints of the reserved bean cooking liquid (if there is not enough, add cold water). Cover the pot and cook over a low heat for 25 minutes, or until all the water has been absorbed and the rice is tender. Keep covered until ready to serve.
4. Meanwhile, preheat the oven to 200C/400F/Gas 6 and on the hob, heat a griddle pan.
5. Brown the chicken on the griddle pan. Once sealed, transfer to a roasting tin and roast for 30 minutes until cooked through.
6. To make the coleslaw, stir together the olive oil, vinegar, sugar, salt, pepper and mayonnaise in a large bowl, then add the red cabbage, carrots and onion. Toss until evenly coated.
7. Serve the chicken with the rice and peas and coleslaw.
Here you go - authentic, too! I've given you a recipe for rice and red beans - but you could probably use peas too - just make sure you use dried ones. It takes time to make the rice/bean mixture, but it is worth it (cut the recipes in 1/2 for a family size only - I've never made it wouldout having a whack of people show up!)
Jamaican Jerk Chicken
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 whole chicken breasts cut in half, or 4 pounds of thighs and legs.
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, say 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.
Note: Scotch Bonnet peppers, also known as "Habaneros" are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos or Thai Bird Chiles if you can't find them.
Jamaican Red Beans on rice
1 1/2 cups dried kidney beans (light or dark)
2 teaspoons salt
1 garlic clove, crushed
1/2 cup unsweetened coconut milk
2 scallions, chopped
2 tablespoons vegetable oil
2 sprigs fresh thyme
1 1/2 teaspoons ground allspice
1 whole jalapeno pepper
1 bell pepper, chopped
2 medium yams, peeled and diced
4 cups cooked long-grain rice
salt and black pepper
In a large pot, heat about 8-10 cups of water to boiling (enough water to cover beans by about 1 inch). Add dry beans and boil 2 to 3 minutes. Remove pot from heat, cover and let stand about 4 hours or overnight. Drain the beans thoroughly and rise.
Add enough fresh water to just cover beans, add garlic and salt, stir. Simmer about 30 minutes until they begin to get tender (not cooked through). Save 3 cups liquid, discard remaining liquid and garlic clove.
In the pot sautee yams, allspice, scallions and peppers in oil until the scallions begin to soften. (2-3 minutes)
Return the beans and add the reserved liquid to the pot with the coconut milk and simmer about another 10-20 minutes stirring occasionally until the beans are soft and yams are cooked thoroughly. Serve over cooked rice in individual bowls.
Shortcut method: drain and risne two (2) 12oz. cans of light or dark kidney beans. Skip to sautéing the vegetables and spices (add garlic to the sautee’ pot) When they are soft add the drained/rinsed beans and about 1-1/2 cups of water and continue with recipe from there.
my recipe is for fried jerk chicken. clean and skin the chicken pieces, then i dip them into a whisked egg then into a bowl of flour that has been seasoned with black pepper, garlic granules and rajah jerk seasoning powder (the darker the flour goes the hotter the chicken will taste) then i shallow fry in sunflower oil. as for the rice and peas, clean the rice (American easy cook is what i like to use) then add tin of kidney beans including the juice they are in, grate some creamed coconut into the pan, add a knob of butter and enough water to just cover the rice. i don't know what yours will taste like but i sure know mine tastes good when done! yum yum
http://allrecipes.com/ try this link
correctness,It's Non-profit and only for informational purposes.
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