We did a menu tasting for a wedding, with a twist, its a buffet served to the guests and the Bride and Groom would like a Traditional Chicken rice and Peas served, Its the grooms family recipe… with our twist!
Chicken, Rice and Peas with Fried Plantain
3 kg of large chicken thighs
A sprinkle of dried Ginger
1 teaspoon of Paprika
Few drops of Soy Sauce
Pinch ground black pepper
1 teaspoon fresh Thyme
2 Cloves Garlic – crushed and chopped
2 Large onions diced into large chunks
A few sprinkles of fresh Rosemary
Knob of Butter
3 tablespoons plain flour
1 pint of fresh chicken stock (brown)
160g Reggae Reggae Sauce
For the Rice
150g Fresh Red Kidney Beans
Large sprig of fresh Thyme
1 large onion finely diced
1 large clove garlic crushed
Ground black pepper
50g Creamed Coconut
500g Easy Cook Long Grain Rice
For the chicken & sauce
Wash the chicken in water and vinegar. Rinse and then trim off the excess fat and skin leaving only the skin on the top of the thighs. Then slide a few groves into the top of the chicken skin.
Put the chicken thighs into a large bowl. Add the Ginger, Paprika, All Purpose and Chicken Seasoning, Soy Sauce, Black Pepper, Thyme, Garlic, Onions, and Rosemary and work into Chicken with hands (wear gloves).
Preheat the oven to 180 degrees (gas mark 5).
Grease a deep baking tray with butter and then place the chicken and half of the onions onto the tray. Cover with foil and place in centre of the oven. Cook for about 90 minutes basting throughout.
For the sauce
Melt a large spoon of Butter in a pan on full heat and add the remaining onions. Stir in the flour and lower the heat slightly. Leave for 5 minutes.
Remove from the heat and sprinkle the gravy granules over and stir it right in. Return to the heat and add ½ cup of boiling water and stir into a paste. Keep stirring over the heat and then a ½ a cup again stirring in. Don’t allow the gravy to get too thick as it is a pouring sauce. Repeat adding ½ cups of water and stirring several times. Add water as required. Keep stirring.
Add the Reggae Reggae sauce and a splash of red wine and stir in. Remove from heat and put to one side.
When the Chicken has been in the oven for just over an hour take the foil off and turn up the heat and blast for 20 minutes to crisp up the skin, again basting once or twice.
The pour over slightly more than half over the gravy and lower the heat again. Return to the oven for a further 30 minutes or so. Use the rest of the gravy to pour over the rice when serving.
For the rice
Soak the Kidney beans in fresh cold water. Leave overnight.
Rinse and then bring to the boil in fresh cold water. Adding the Thyme, Garlic and black pepper.
Chuck in the creamed coconut and allow to dissolve then stir in.
Add a cup of boiling water from the kettle & simmer.
Wash and rinse rice. Remove about half of the beans from the pan. Add the rice to the pan and stir. Put in more boiling water from the kettle so that there is about 4 cups over water over the rice (inc the water that’s already in). Put on high heat with the lids on until it’s boiling. Stir and then put on low heat with the lid back on. It will take about 20-30 minutes. Keep checking. And try not to get tempted to add more water as it shouldn’t need it. Of e4course if it does need more water then add a small amount at a time from the hot from the kettle. Turn the rice off when you think it’s almost done and then keep the lid on allow steam to finish it off. Remove any big sprigs of thyme and serve.
Cut the plantain into long thin slices and shallow fry until soft in the middle and slightly crisp on the outside.