Vincentian 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 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.
- Stir in onion, remaining garlic and thyme, then add water; cover and simmer 30 minutes.
- Meanwhile combine rice, coconut milk, water, kidney beans, scotch bonnet and salt in a separate saucepan.
- Bring to a boil, cover and simmer on low 20 minutes until the rice is tender.
- Fluff the rice, remove the scotch bonnet, and serve with the stewed chicken.
Introduction: Fluffy coconut rice with kidney beans, served alongside deeply browned stewed chicken.
Cultural Background: Rice and peas paired with stew chicken is a Sunday-dinner staple in Saint Vincent and the Grenadines, the caramel-browning technique giving the chicken its signature rich colour and flavour.
Tips: Brown the chicken in batches so the pot doesn’t overcrowd. Rinse the rice well to prevent it becoming gummy.
Variations: Use pigeon peas instead of kidney beans; 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 with a splash of water; warm the rice in a microwave or steamer.
Nutrition: Approx. 520 kcal, 30 g protein, 55 g carbohydrate, 19 g fat per serving.
FAQs:
Q: Can I use chicken breast instead of bone-in pieces?
A: Bone-in pieces give more flavour, but boneless breast works with a shorter cooking time.
Q: Why brown the chicken in sugar?
A: It creates the deep 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
Please log in to leave a comment.