This rice dish is a vibrant, flavour-packed dish that typically combines long-grain rice which serves as a hearty side dish or a standalone meal, reflecting the rich culinary traditions of the Caribbean.
Cooking Time 40
Portions
8
Ingredients
Increase Portion Size
8
Ingredients
50
g Chilli Powder
250
g Ground Mixed Spice
250
g Cumin
250
g Garlic Granules
800
g Tomato Paste
1150
g Jerk Paste
For the rest
7500
g Fresh Chicken Inner Fillets
10000
g Tilda Brown and White Rice
33000
ml Chicken Stock
2000
g White Onion
1500
g Yellow Pepper
1500
g Red Pepper
2500
g Petit Pois
Method
1
Step 1
Marinade raw chicken fillets in Caribbean paste, chicken can be marinated overnight or just before cooking
2
Step 2
Chicken can be steamed, pan fried, or oven baked
3
Step 3
Add chicken stock to rice- steam or boil
4
Step 4
Parboil petit pois
5
Step 5
Dice peppers and onion slightly fry in olive oil
6
Step 6
Add peppers, onions, peas and rice to the cooked chicken in a pot, mix together and serve with a garnish of parsley and a dollop of crème fraiche if desired.