Recipe: Jamaican Grilled Curry Chicken With Rice And Peas

Introduction

Jamaican cuisine is known for its bold flavors and vibrant spices. One of the most popular dishes from this Caribbean island is Jamaican Grilled Curry Chicken with Rice and Peas. This mouthwatering recipe combines succulent chicken marinated in a fragrant curry blend, grilled to perfection, and served alongside aromatic rice and peas. Let’s dive into the flavors of Jamaica with this delicious and easy-to-make recipe.

Ingredients

• 4 chicken leg quarters
• 2 tablespoons Jamaican curry powder
• 1 teaspoon allspice
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 cup long-grain rice
• 1 cup canned kidney beans, drained and rinsed
• 1 cup coconut milk
• 1 cup chicken broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 scallions, chopped
• 1 sprig fresh thyme
• Salt and pepper to taste

Instructions

Marinating the Chicken

1. In a large bowl, combine the Jamaican curry powder, allspice, dried thyme, paprika, garlic powder, onion powder, salt, black pepper, and vegetable oil to make a marinade.
2. Add the chicken leg quarters to the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for at least 2 hours or overnight for maximum flavor.

Grilling the Chicken

1. Preheat your grill to medium-high heat.
2. Remove the chicken from the marinade and let any excess drip off.
3. Place the chicken on the grill and cook for about 6-8 minutes per side or until the internal temperature reaches 165°F (74°C).
4. Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving.

Preparing the Rice and Peas

1. In a large pot, heat some vegetable oil over medium heat.
2. Add the chopped onion, minced garlic, and chopped scallions. Sauté until they become fragrant and slightly softened.
3. Add the rice to the pot and stir it with the sautéed ingredients for a minute or two.
4. Pour in the coconut milk, chicken broth, kidney beans, and add the sprig of fresh thyme. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes or until the rice is tender and has absorbed all the liquid.
6. Once cooked, fluff the rice with a fork and remove the sprig of thyme.

Serving

Place a generous scoop of the flavorful rice and peas onto a plate or bowl. Serve the grilled curry chicken on top of the rice, and garnish with some freshly chopped scallions or cilantro for added freshness. This delightful Jamaican dish is best enjoyed with a side of tangy coleslaw or a refreshing tropical fruit salad.

Conclusion

Jamaican Grilled Curry Chicken with Rice and Peas is a culinary journey to the sunny beaches of Jamaica. The combination of aromatic spices, tender grilled chicken, and fluffy rice creates a symphony of flavors that will transport you to the Caribbean. Impress your family and friends with this delicious recipe and let them savor the taste of Jamaica right at your dinner table.