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Slow Cooker Caribbean Chicken with Rice and Peas

Main Course / Dairy Free / Gluten Free / Lactose Free / Nut Free / Shellfish Free / Caribbean / Suitable for Diabetics

Slow Cooker Caribbean Chicken with Rice and Peas

Serves: 4

Preparation time: 20minutes

Cooking time: 7hours

Submitted by: Volunteer - Eddie Ockwell


8 Chicken Thighs (about 1 kg)
3 tblsps Jerk Marmalade (see below)
2 tblsps Sunflower Oil
2 large Onions (chopped)
2 Garlic cloves (finely chopped)
400mls Full fat Coconut milk
300mls Chicken stock
410mls Red Kidney beans (drained)
200gms Long grain Rice
125 gms Frozen Peas
Salt and pepper to taste

For the Marinade:
Halve 1 or 2 Scotch bonnet chillies, depending on size (discard the seeds and finely chopped. Wear gloves to prepare the chillies)
1 tblsp each of Thyme (finely chopped), Ground allspice, Ground cinnamon
Half tsp each of Salt, Grated nutmeg, Ground Black pepper
3 tsps Brown sugar
2 tblsps Sunflower oil
4 tblsps Cider vinegar



1. Remove the skins from the chicken thighs, slash each thigh 2 to 3 times and run in the jerk marinade

2. Heat 1 tablespoon of oil in a large frying pan, add the chicken and fry over high heat until brown on both sides.

Lift out with a slotted spoon and transfer to a plate.

3. Add the remaining oil, onions and garlic, reduce the heat and fry for 5 minutes or until softened and lightly browned

4. Pour in the coconut milk and stock, season with salt and pepper and bring to the boil

5. Transfer half the mixture to the slow cooker pot, add half the chicken pieces, all the beans and then the remaining chicken, onions and coconut mixture

6. Cover the slow cooker and cook on low for 6 to 8 hours until chicken is tender

7. Stir in the rice, replace the lid and cook on high for 45 minutes

8. Add the frozen peas (no need to thaw) and cook for a further 15 minutes

Spoon onto plates and garnish with lime wedges and coriander sprigs

For the Jerk Marmalade:

Put all the jerk marinade ingredients into a clean screw top jar. Screw on the lid and shake well to mix. Use 3 tblsps of the marinade mix.

The remainder of the marinade mix can be stored in the jar and placed in a refrigerator for upto 2 weeks

Serving suggestions

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