Caribbean Chicken and Rice in a Slow Cooker
Votes: 9
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 570, total fat 10 G., saturated fats G., proteins 59 G., carbohydrates 57 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 570, total fat 10 G., saturated fats G., proteins 59 G., carbohydrates 57 G., fiber G., cholesterol mg, sodium mg, sugar G.
Chicken and rice are among the most popular ingredients in Caribbean cuisine. But to give them a truly exotic flavor, typical of dishes from distant islands, you'll need Jamaican jerk seasoning, chili pepper, and lime, whose sparkling sweet-and-sour aroma perfectly contrasts the pepper's heat. Using a slow cooker, you can cook the chicken and rice simultaneously. Rice with jerk seasoning, garlic, and hot pepper will simmer in the bottom of the bowl, and place the jerk-rubbed chicken on a trivet. When everything is ready, stir in canned pigeon peas, chopped fresh chili pepper, and cilantro. Serve with chicken pieces.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 red bell pepper
- 2 cloves of garlic
- 1 serrano pepper or red jalapeño
- 1 tbsp. vegetable oil
- 1 cup long-grain white rice
- 2 tsp jerk seasonings
- 4 boneless, skinless chicken breasts (about 240g each)
- 1 can (425g) of canned green pigeon peas (Kayan)
- 0.5 cup fresh cilantro
- 1 green onion
- 1 lime
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Cooking the dish according to the recipe:
- Set the slow cooker to sauté mode on high. Meanwhile, slice the bell pepper and garlic, and halve the chili pepper. When the slow cooker is hot, add the vegetable oil, then add the bell pepper and garlic; cook, stirring, until softened, about 3 minutes. Turn off the sauté mode and add the rice, 1/2 teaspoon each of jerk seasoning and salt, and half a chili pepper. Pour in 1 1/4 cups of water and stir thoroughly.
- Place a trivet on top of the rice. Sprinkle the chicken with salt and the remaining 1.5 teaspoons of jerk seasoning. Place the chicken pieces on the trivet. Close the lid, making sure the steam valve is closed, and set the pressure cooker to high pressure for 1 minute.
- Meanwhile, drain and rinse the peas. Coarsely chop the cilantro and slice the green onions. Grate the zest of half a lime and cut the lime into wedges. Finely chop the remaining chili pepper half.
- Once the slow cooker cycle is complete, let it sit for 5 minutes, then carefully turn the steam valve to the pressure release position. Remove the chicken and rack. Using a fork, stir the peas, onion, and lime zest into the rice. Remove half the chili pepper and add the chopped chili and cilantro.
- Divide the rice and chicken among plates, garnish with cilantro, and serve with lime wedges.
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