The Betty Black Blog

From the hilltop mansions to the middle class ‘burbs to the poorest inner city room to the rural farmhouse: Sunday Dinner must be chicken and rice and peas. No social or cultural divide here.

Rice & Peas –Traditional Recipe
1 cup red peas (kidney beans) or gungo peas (pigeon peas)
1 clove garlic
3 stalks scallion
1 sprig thyme
1 tsp salt
1 small piece salt pork or ham (optional)
2 cups coconut milk
1 whole unbroken Scotch Bonnet pepper
2 cups rice

Wash peas and soak in 3 cups of water for 2-3 hours.

Pour peas and water in a 3 qt pot. Add seasoning, except pepper and cook until peas are tender, adding more water if necessary.

When peas are cooked add whole unbroken pepper and coconut milk. Add more water if necessary to make approximately 4 cups liquid.

Bring to boil and add rice.

Reduce heat to very low and simmer for about 15-20 minutes until rice is cooked.

Serves 4-6.

Easy Rice & Peas
1 tin red peas (kidney beans) or gungo peas (pigeon peas)
1 clove garlic
3 stalks scallion
1 sprig thyme
1 tsp salt
1-1½ cups canned unsweetened coconut milk NOT coconut water
1 whole unbroken Scotch Bonnet pepper or ½tsp Scotch Bonnet sauce
2 cups rice

Pour peas and 2 cups water in a 3 qt pot. Add seasoning, except pepper and bring to boil.

Add whole unbroken pepper and coconut milk. Add more water if necessary to make approximately 4 cups liquid.

Bring to boil and add rice.

Reduce heat to very low and simmer for about 20 minutes until rice is cooked.

Serves 4-6.

Fricassee or Brown Stew Chicken
1 2½-3lb chicken, jointed
Juice of 1 lime
1 tsp salt
½ tsp black pepper
2 Tbsp soy sauce
1 Tbsp ketchup
1 Tbsp Pickapeppa Sauce
1 onion and/or 2 stalks scallion, chopped
2 cloves garlic, crushed or ½ tsp garlic powder
2 sprigs thyme
¼ Scotch Bonnet pepper, sliced or chopped or ½tsp Scotch Bonnet sauce
2 plum tomatoes, chopped (optional)
1 green sweet pepper, chopped (optional)

Wash chicken in lime water and pat dry. Season with salt, black pepper, garlic and soy sauce.

Brown chicken in oil and transfer to Dutch pot or heavy casserole. Add remaining seasonings and approximately 2 cups water. Cook over low heat, adding more water if necessary. Serves 4-6.

Well, I’m off to have mine!

Read more about Jamaica at Jamaica-Allspice.com