Kittitian Rice and Peas with Stewed Chicken
The Quirky Foodster Team
Ingredients
- Chicken pieces, bone-in — 1 kg (2.2 lb)
- Brown sugar — 2 tbsp
- Vegetable oil — 2 tbsp
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Thyme — 2 sprigs
- Water — 500 ml (2 cups)
- Long-grain rice, rinsed — 400 g (2 cups)
- Coconut milk — 400 ml (14 oz)
- Canned kidney beans, drained — 400 g (14 oz)
- Scotch bonnet pepper, whole — 1
- Salt and black pepper, — to taste
Method
- Season the chicken with salt, pepper and half the garlic; set aside for 15 minutes.
- Heat oil in a pot, add sugar, and cook until caramelised to a deep brown.
- Add the chicken and brown on all sides in the caramel.
- Stir in the onion, remaining garlic and thyme, then add enough water to partly cover the chicken.
- Cover and simmer for 30 minutes until the chicken is tender and the sauce has thickened.
- Meanwhile, combine rice, coconut milk, water, kidney beans, scotch bonnet and salt in a separate saucepan.
- Bring to a boil, then cover and simmer on low for 20 minutes until the rice is tender.
- Fluff the rice, remove the scotch bonnet, and serve with the stewed chicken and its sauce.
Introduction: Fluffy coconut rice studded with kidney beans, served alongside deeply browned stewed chicken.
Cultural Background: Rice and peas is a Sunday-dinner staple throughout the English-speaking Caribbean, and in Saint Kitts and Nevis it is almost always paired with stewed chicken browned in caramelised sugar for a rich, savoury-sweet sauce. The dish represents the everyday comfort food of island households.
Tips: Brown the chicken in small batches so the pot doesn't overcrowd and steam instead of sear. Rinse the rice well to prevent it from becoming gummy.
Variations: Use pigeon peas instead of kidney beans for a different texture; a vegetarian version replaces chicken with stewed pumpkin and okra in the same caramel sauce.
Storage: Store rice and chicken separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat the chicken in a covered pan over low heat with a splash of water; warm the rice in a microwave or steamer until heated through.
FAQs:
Q: Can I use chicken breast instead of bone-in pieces?
A: Bone-in pieces give more flavour to the sauce, but boneless breast works with a shorter cooking time.
Q: Why brown the chicken in sugar?
A: It creates the deep, slightly sweet mahogany colour and flavour typical of Caribbean stew chicken.
- Chicken pieces, bone-in — 1 kg (2.2 lb)
- Brown sugar — 2 tbsp
- Vegetable oil — 2 tbsp
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Thyme — 2 sprigs
- Water — 500 ml (2 cups)
- Long-grain rice, rinsed — 400 g (2 cups)
- Coconut milk — 400 ml (14 oz)
- Canned kidney beans, drained — 400 g (14 oz)
- Scotch bonnet pepper, whole — 1
- Salt and black pepper, — to taste
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