JERK CHICKEN, PIGEON PEAS AND RICE | Jehan Can Cook

scotch bonnet peppers

💰Cheaper: jalapeño peppers

Jalapeños provide heat but are milder and easier to find.

brown sugar

🥗Healthier: coconut sugar

Coconut sugar has a lower glycemic index.

soy sauce

🥗Healthier: tamari

Tamari is gluten-free and has a similar flavor.

vegetable oil

🥗Healthier: olive oil

Olive oil offers healthier fats.

Soak pigeon peas overnight.

Boil pigeon peas with garlic and thyme for about 35 minutes until soft.

Dice half of a green bell pepper and half of an onion.

Season the chicken legs with salt, black pepper, soy sauce, ginger paste, and fresh thyme.

Coat the chicken pieces thoroughly with the seasoning using hands.

Place the seasoned chicken into a baking dish and cover tightly with foil.

Cook the chicken in the oven.

In a pot, add oil and brown sugar and allow it to caramelize until deep in color.

Add ketchup, tomato paste, diced bell pepper, and onion to the pot and cook for about 4 to 5 minutes until vegetables soften.

Add the cooked pigeon peas to the pot and stir.

Add two chicken bouillon cubes for flavor and let them melt.

Rinse the rice until the water runs clear, then add it to the pot with the pigeon peas.

Add water and salt, stir, and bring to a boil.

Cover the pot, reduce heat to low, and cook for about 20 to 25 minutes until rice is tender but not mushy.

Remove the chicken from the oven after about an hour and baste with its juices.

Return the chicken to the oven at 425°F for 15 to 20 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level: