Slow Cooker Caribbean Chicken with Rice & Peas
For the full experience, make this recipe with the Drop Recipes app.
recipe by Octopus Publishing https://octopusbooks.co.uk/
-
- Total Time
- 9hrs 20mins
-
- Serves
- 4
-
- Calories
- 1494
Caribbean chicken is all about punchy flavors, and this recipe doesn't disappoint. Use the extra jerk marinade to add flavor to other chicken or pork dishes.
recipe updated Feb 18, 2022
Ingredients
-
- Onion
- 2
-
- Garlic clove
- 2
-
- Canned red kidney beans
- 385 g
-
- Fresh chili
- 2
-
- Fresh thyme
- 1 tablespoon
-
- Allspice
- 1 teaspoon
-
- Nutmeg
- ½ teaspoon
-
- Ground cinnamon
- 1 teaspoon
-
- Black pepper
- ½ teaspoon
-
- Salt
- ½ teaspoon
-
- Brown sugar
- 3 teaspoons
-
- Sunflower oil
- 4 tablespoons
-
- Apple cider vinegar
- 60 ml
-
- Chicken thighs
- 8
-
- Coconut milk
- 480 ml
-
- Chicken stock
- 360 ml
-
- Salt & pepper
- as needed
-
- Long grain rice
- 175 g
-
- Frozen peas
- 120 g
-
- Cilantro
- as needed
-
- Lime
- as needed
Tools
-
Stove
-
Slow cooker
-
Work surface
-
Large saucepan
-
Jar
-
Plate
-
Slow cooker bowl
Step preview
- Add fresh chili, fresh thyme, allspice, nutmeg, ground cinnamon, black pepper, salt, brown sugar, sunflower oil and apple cider vinegar to a clean jar
- Seal tightly
- Shake vigorously
- Add chicken thighs to a clean work surface
- Slice
- Rub one quarter of marinade onto chicken
- Heat sunflower oil to a clean large saucepan
- Fry chicken evenly until browned - high heat
- Remove chicken to a plate
- Add sunflower oil and onion to the saucepan
- Fry until softened - 5 min, low heat
- Add garlic clove, coconut milk and chicken stock
- Season with salt & pepper
- Heat until just boiling
- Transfer content of large saucepan to slow cooker bowl
- Add canned red kidney beans and chicken and stir until combined
- Cook until tender - 8 hr, low heat
- Stir in long grain rice to the slow cooker bowl
- Cook - 45 min, high heat
- Add frozen peas to the slow cooker bowl
- Cook - 15 min, high heat
- Garnish with cilantro and lime