
Caribbean Style Chicken with Steamed Rice
Author: Shoshanna Lee

Enjoy this spicy and fulfilling chicken and rice preparation with hot Caribbean spices which gives aromatic and so pungent flavor to make you hungry.
Preparation Time: 40 minutes
Cooking time: 50 minutes
Servings: 4
Ingredients:
Author: Shoshanna Lee

Enjoy this spicy and fulfilling chicken and rice preparation with hot Caribbean spices which gives aromatic and so pungent flavor to make you hungry.
Preparation Time: 40 minutes
Cooking time: 50 minutes
Servings: 4
Ingredients:
- 800 gm boneless chicken (chopped)
- 400 gm long grain rice (soaked overnight)
- 1/2 tsp allspice (coarsely ground)
- 1/4 cup fresh lime juice
- 1/2 tsp nutmeg powder
- 2 to 3 jalapenos (finely chopped)
- 2 tsp soy sauce
- 1 tsp dried thyme
- 3 to 4 garlic cloves (finely chopped)
- 2 to 3 green onions (finely chopped)
- 1 tsp ginger (finely chopped)
- 1 tsp lime zest
- 1/4 tsp black pepper (coarsely ground)
- 1 tsp lime juice
- pinch of rock salt
- 4 to 5 tsp extra virgin olive oil
- salt to taste
Instructions:
- Wash all the chicken pieces under running water and make deep cuts with a sharp knife.
- Add allspice, lime juice, nutmeg powder, jalapenos, soy sauce, dried thyme, garlic cloves, green onion, ginger, lime zest, black pepper and salt in a blender.
- Blend it into a smooth paste.
- Take a large bowl and add chicken pieces and blended marinade in it.
- Mix well till the marinade is applied well on the chicken pieces.
- Cover with aluminum foil and refrigerate for about 15 minutes.
- Heat 4 glasses of water in a deep pan and bring it to a boil.
- Add 1 tsp lime juice and rock salt in it.
- Add rice in a steaming container and place above the boiling water.
- Cover the lid and simmer for about 30 minutes.
- Heat 5 tsp olive oil in a large wok.
- Add marinated chicken pieces and stir fry for about 3 to 4 minutes.
- Add quarter cup of water and cover the lid.
- Simmer for about 10 minutes.
- Place steamed rice on a serving plate.
- Top it with spicy and tangy chicken pieces and serve hot.
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