Jamaican One Pot Chicken And Rice Recipe

ingredients

4 boneless, skinless chicken breasts, cut into chunks
1 onion, chopped
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon ground paprika
1 teaspoon dried thyme
1 teaspoon hot pepper sauce
3 tablespoons Worcestershire sauce
1 clove garlic, crushed
1 lemon, juiced
salt and pepper
2 tablespoons vegetable oil
2 tablespoons dark brown sugar
8 ounces instant rice
3 cups hot chicken stock
3 tablespoons dark rum, optional
1 can (15 ounce size) black eye peas, drained and rinsed
1/2 red bell pepper, sliced thinly
1/2 green bell pepper, sliced thinly
fresh thyme leaves

directions

Mix together the onion, cumin, coriander, paprika, thyme, hot pepper sauce, Worcestershire Sauce, garlic, lemon juice and salt and pepper and marinate the chicken in the mixture for about an hour.

Heat the oil in a large pan, add the sugar and cook for 1 minute, taking care that it doesn't burn.

Using a slotted spoon, remove the chicken and onion from the marinade and fry with the sugar until beginning to brown. Continue cooking for 5 minutes over a moderate heat.

Add the rice to the pan and cook for 1 minute, stirring well. Add the remaining marinade, stock and rum, cover and cook for approximately 20 minutes until the rice is tender and the liquid has been absorbed (add extra stock if necessary).

Add the beans and red and green pepper and cook for a further 5 minutes. Garnish with fresh thyme leaves and serve.

nutrition data

591 calories, 10 grams fat, 78 grams carbohydrates, 39 grams protein per serving.

reviews & comments

Guest Foodie REVIEW:
October 12, 2013

I failed to see the "Jamaican" element in this other than it contained rum (which doesn't make it Jamaican). It was good but I would just call it chicken and rice, not Jamaican chicken and rice.

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