Can anyone give me an origional recipe for jamaican chicken rice and peas plz?
Here you go friend: Yield: 4 Servings 1 16 oz can pigeon peas 6 Habanero chiles; roasted & chopped 6 Cloves garlic; finely chopped ½ medium Vidalia onion; chopped 2 tablespoon Olive oil 2 cup Rice 1 15 oz can coconut milk Water 4 teaspoon Wyler’s granulated chicken boulion The peas used in this recipe are called pigeon or gungo peas. If they are not available in your area, black-eyed peas or kidney beans can be substituted. If using canned peas, drain and reserve the liquid. Heat the oil in a deep frying pan over high heat. Add the rice, and continue saute until the rice turns opaque and golden brown. Add the chile, garlic, and onion and saute for a few more minutes. Be careful not to let the rice brown or over brown. Stir the peas in with the rice. Do not stir again during cooking! Combine the coconut milk with the bean liquid. Add water to make 4 cups of liquid. dd to the rice and bring to a boil. Immediately reduce the heat to simmer. Cook uncovered until the liquid is slightly belo
