3 lb. chicken thighs
2 cups green peas
1 lb. white rice
1 cup coconut juice
1/2 lb. carrot (diced)
1 oz. butter
1 green pepper
1 teaspoon garlic power
Cooking oil
1/2 teaspoons salt
1 cup brown sugar
2 teaspoons lime juice
Remove skin from chicken, cut into 2-3 inches. Season with salt, onion, celery,
green pepper, garlic powder. Cover and leave it to marinade for 20 minutes.
Cook peas until tender. Heat cooking oil until hot in sauce pan,
remove seasoning from chicken and place into sauce pan. Fry until brown.
Add peas, sugar and seasoning while frying, turning frequently. Add rice,
continue turning until all are brown. Add carrot, coconut juice and water to cover the food.
Bring to the boil, add butter and green pepper with the stem. Cover and simmer until cooked.

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