Curry Chicken with Jamaican Rice and Peas and Roasted Carrots
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Victoria Newland
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This Curry Chicken with Jamaican Rice and Peas and Roasted Carrots is a flavorful and well-balanced meal that's perfect for a family dinner. The total preparation and cooking time is about 1 hour. Start by cooking the rice and peas, which simmers for 20 minutes. While that's going, prep the chicken and carrots. The chicken sautés for 8-10 minutes, and the carrots roast for 25-30 minutes. Assembling the dish is the final step. With a little advance prep, you'll have a delicious homemade meal ready to enjoy!
Meat, Eggs, & Dairy
- 1 1/2 pounds boneless, skinless chicken thigh
- 1 cup coconut milk
Fresh Produce & Herbs
- 1 medium onion
- 1 whole red bell pepper
- 1 pound carrot
- 1 bunch green onion
- 1 cup fresh parsley
Seasonings & Spices
- 3 cloves garlic
- 2 tablespoons curry powder
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pantry Items
- 1 cup long-grain white rice
- 1 cup canned kidney beans
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
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