Jamaican Curry Chicken with Jamaican Rice and Peas

Step 1: Marinate the chicken

In a large bowl, marinate the chicken pieces with curry powder, salt, and pepper. Let it sit for 30 minutes.

• Chicken pieces
• 1 tablespoon curry powder
• 1 teaspoon salt
• 1 teaspoon black pepper

Step 2: Sauté the aromatics

In a large pot, heat the vegetable oil over medium heat. Add the onions, garlic, ginger, scotch bonnet pepper, thyme, allspice, and turmeric. Sauté until the onions are translucent and fragrant.

• 2 tablespoons vegetable oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 1 scotch bonnet pepper, minced
• 2 sprigs fresh thyme
• 1 teaspoon ground allspice
• 1 teaspoon ground turmeric

Step 3: Cook the chicken

Add the marinated chicken pieces to the pot and cook until browned on all sides. Pour in the coconut milk and chicken broth. Bring to a boil, then reduce the heat and let it simmer for 30 minutes or until the chicken is cooked through and tender.

• Marinated chicken from step 1
• 1 (13.5 oz) can coconut milk
• 2 cups chicken broth

Step 4: Prepare the rice

Meanwhile, rinse the basmati rice under cold water until the water runs clear. Drain well. In a separate pot, bring 4 cups of water to a boil. Add the rinsed rice and cook for 10 minutes. Drain well.

Step 5: Combine the rice and peas

In the same pot, add the cooked rice, drained kidney beans, green onions, and salt. Stir well to combine. Cover the pot and let the rice and peas cook over low heat for 15-20 minutes, or until the rice is fluffy and the flavors have melded together.

• 2 cups basmati rice
• 1 (15 oz) can kidney beans, drained
• 4 green onions, sliced
• 1 teaspoon salt

Step 6: Serve

Serve the Jamaican curry chicken hot with the Jamaican rice and peas. Enjoy!