How do I make Chicken, Rice and Peas please?!

Caribbean food- Chicken, Rice and Peas Try something tasty and full of flavour -a traditional Caribbean meal of Chicken, Rice and Peas.The quantities of ingredients will depend on the number of people you are cooking for: 1 cup of rice per person.

Ingredients -
For Rice and Peas
1/2 cup of black eye peas
Seasoning - thyme, garlic, black pepper, salt
1 onion
Coconut cream
1/4 1lb rice

Method:
1 - Soak the black eye peas over night.
2 - The next day, boil the black eye peas with thyme, garlic, onion and black pepper.
3 - When the peas are cooked, add coconut cream and salt to taste.
4 - Add the rice to the water and boil.
5 - Let the rice steam until the water boils out.
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Ingredients -
For the Chicken - Allow 3 chicken drumsticks per person or 2 chicken thighs per person or 1 breast chicken per person.

1 onion
Salt, pepper, garlic
All Purpose seasoning
Lemon or lime juice
Cooking oil

Method:
1 - Skin and wash the chicken.
2 - Mix salt, lemon / lime juice, chopped onion, garlic and All Purpose seasoning. Make sure the chicken is coated in the mixture.
3 - Place in an oiled pan and fry until golden brown. (You can grill or bake the chicken instead of frying)
4 - Then place in an oven for about 30mins at a reasonable temperature.
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Ingredients - For the Gravy
The gravy ingredients can be varied to suit your own taste.

Red pepper
Orange pepper
Onion
Tomato
Crushed garlic
Salt, pepper

Method:
1 - Chop the peppers, onion and tomato.
2 - Drain the oil from the chicken pan into a separate saucepan and add a little water.
3 - Mix in the crushed garlic, and chopped ingredients.
4 - Leave to simmer until the gravy thickens and vegetables have soften.

Serve Chicken, Rice and Peas with a colourful salad including avocado pear, lettuce, tomato, red/ orange/ green peppers and cucumber.
GH************************************…

I do chicken breast wrapped in aluminium foil. First slice the chicken halfway through and rub in chicken stock. Wrap the chicken, place it on an ovenproof dish and cook at 180C for 50 minutes. Wrapping the chicken keeps the flavour in. The rice I do in a steamer. The peas I microwave in a suitable microwave dish (covered) because the little blighters pop and leap everywhere. When all is ready, serve with chopped iceberg lettuce and a handful of fine chopped chives, sage, mint and coriander. Or you could serve with sliced potatoes boiled soft with a sprig of mint and served buttered.

CHICKEN AND SNOW PEAS WITH RICE

2 lg. boneless chicken breasts, skinless
2 tbsp. cooking oil
4 green onions
2 tbsp. sesame seeds
1 tsp. cornstarch
3 stalks celery, bias sliced
3 c. hot cooked rice
1/2 lb. snow peas
Soy sauce

Cut chicken into 1-inch pieces. Heat skillet with cooking oil, stir fry celery and onions until crisp-tender and remove. Set aside.

Stir fry chicken about 3 minutes until light gold color. Add 3 or 4 tablespoons water and stir. Add 3 or 4 tablespoons soy sauce according to your taste and sprinkle cornstarch over all. Cook 2 more minutes until thick and bubbly.

Add snow peas for about 2 more minutes of cooking (lid on) to steam peas. Uncover and serve over hot rice and sprinkle with sesame seeds. Makes 3 servings.

http://www.cooks.com

Easy jerk chicken with rice & peas

Ingrediants:-

2 tbsp sunflower oil
1kg chicken thighs and drumsticks
1 bottle jerk barbecue sauce (Levi Roots or Walkerswood from Waitrose)
1 bunch spring onions , sliced

Tip:- For a Jerk Marinade, use Jerk seasoning, a glug of rum and some brown sugar.

FOR THE RICE AND PEAS200g basmati rice
2 x 410g cans kidney beans
400g can coconut milk
1 bunch spring onions , chopped
1 thyme sprig
1 garlic clove , chopped
1 tsp allspice

Method

1.Heat oven to 220C/200C fan/gas 7. Heat the oil in a roasting tin, then carefully add the chicken pieces. Brown them lightly on all sides - it will take about 6-8 mins. Pour over the jerk sauce, scatter over the sliced spring onions, then toss to coat each piece of chicken.
2.Roast the chicken for 30 mins, turning occasionally to ensure it gets nice and sticky.
3.While the chicken is cooking, make the rice & peas. Rinse the rice in a sieve until the water runs clear. Bring a pan of water to the boil with the liquid only from the kidney beans, the coconut milk, spring onions, thyme, garlic, allspice and some salt, then simmer for 10 mins. Add the beans, then simmer for 5 mins more until the rice is tender. Drain and serve straight away with the chicken.

Put it all in a glass baking pan, add enough water to cover the rice, creme of mushroom soup, and sprinkle peas on top. Cover with aluminum foil, bake at 375 for about an hour.

boil rice, put the chicken in the oven for like 40mins on 170 and then boil the peas up too once they're done you can drain both pans add place them on a plate n heat up some sauce then season at the end with pepper or whatever

you will need some fresh rockett 1 tin of tuna and a suitable dressing hope this helps

put it all into one pan...put it on a fire...and after 30min. you will have a nice meal...

Get some eggs, some rice padies and seeds.

Cook all three would be a good start.....lol