Rice & Peas with Jerk Chicken and Fried Plantain Recipe

Name: Rice & Peas with Jerk Chicken and Fried Plantain Recipe
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

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Bring Caribbean flavour home with this Rice & Peas recipe made with Tilda Easy Cook Long Grain Rice, served with sweet fried plantain and spicy jerk chicken – a true island classic.

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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