Slow Cooker Caribbean Chicken with Rice & Peas

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    9hrs 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1494
based on 2 ratings

Caribbean chicken is all about punchy flavours, and this recipe doesn't disappoint. Use the extra jerk marinade to add flavour to other chicken or pork dishes.

recipe updated 18 Feb 2022

Ingredients

  • Onion icon
    Onion
    2
  • Garlic clove icon
    Garlic clove
    2
  • Tinned red kidney beans icon
    Tinned red kidney beans
    385 g
  • Fresh chilli icon
    Fresh chilli
    2
  • Fresh thyme icon
    Fresh thyme
    1 tablespoon
  • Allspice icon
    Allspice
    1 teaspoon
  • Nutmeg icon
    Nutmeg
    ½ teaspoon
  • Ground cinnamon icon
    Ground cinnamon
    1 teaspoon
  • Black pepper icon
    Black pepper
    ½ teaspoon
  • Salt icon
    Salt
    ½ teaspoon
  • Brown sugar icon
    Brown sugar
    3 teaspoons
  • Sunflower oil icon
    Sunflower oil
    4 tablespoons
  • Apple cider vinegar icon
    Apple cider vinegar
    60 ml
  • Chicken thighs icon
    Chicken thighs
    8
  • Coconut milk icon
    Coconut milk
    480 ml
  • Chicken stock icon
    Chicken stock
    360 ml
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Long grain rice icon
    Long grain rice
    175 g
  • Frozen peas icon
    Frozen peas
    120 g
  • Coriander icon
    Coriander
    as needed
  • Lime icon
    Lime
    as needed

Tools

  • kCook icon Stove
  • kCook icon Slow cooker
  • kCook icon Work surface
  • kCook icon Large saucepan
  • kCook icon Jar
  • kCook icon Plate
  • kCook icon Slow cooker bowl

Step preview

  1. Add fresh chilli, fresh thyme, allspice, nutmeg, ground cinnamon, black pepper, salt, brown sugar, sunflower oil and apple cider vinegar to a clean jar
  2. Seal tightly
  3. Shake vigorously
  4. Add chicken thighs to a clean work surface
  5. Slice
  6. Rub one quarter of marinade onto chicken
  7. Heat sunflower oil to a clean large saucepan
  8. Fry evenly until browned - high heat
  9. Transfer a clean plate
  10. Add sunflower oil and onion to the large saucepan
  11. Fry until softened - 5 min, low heat
  12. Add garlic clove, coconut milk and chicken stock to the large saucepan
  13. Season with salt & pepper
  14. Heat until just boiling - medium heat
  15. Transfer content of large saucepan to slow cooker bowl
  16. Add tinned red kidney beans to the slow cooker bowl
  17. Cook in slow cooker until tender - 8 hr, low heat
  18. Stir in long grain rice to the slow cooker bowl
  19. Cook in slow cooker - 45 min, high heat
  20. Add frozen peas to the slow cooker bowl
  21. Cook in slow cooker - 15 min, high heat
  22. Add coriander and lime
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