Chicken and rice are some of the most popular Caribbean ingredients. the kitchen. But to give them a truly exotic taste, typical of dishes from distant islands, you will need Jamaican seasoning jerk, chili pepper and lime, which its sparkling sweet and sour aroma contrasts excellently with hotness pepper. With a slow cooker, chicken and a side dish of rice can be cook at the same time. Rice with seasoning will be cooked at the bottom of the bowl jerk, garlic and hot pepper, and put on top of the stand grated chicken with the same seasoning. When everything is ready mix canned pigeon peas chopped into rice Fresh chili peppers and cilantro. Serve with pieces of chicken. value of one serving: (total 4) Calories 570, total fat 10 g., saturated fats, proteins 59 g, carbohydrates 57 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 red bell pepper
- 2 cloves of garlic
- 1 serrano pepper or red jalapeno
- 1 tbsp. l vegetable oil
- 1 tbsp. long grain white rice
- 2 tsp seasoning jerk
- 4 chicken breasts without skin and bones (approximately 240 gr. each)
- 1 can 425 gr. canned green pigeon peas (Kayan)
- 0.5 tbsp. fresh cilantro
- 1 green onion feather
- 1 lime
Recipes with similar ingredients: sweet pepper, garlic, pepper serrano, long grain rice, seasoning jerk, chicken breast, peas pigeon, cilantro, green onion, lime
Recipe preparation:
- Set the multicooker to frying at maximum heat. Meanwhile, slice bell peppers, garlic and cut halved chili peppers. When the slow cooker is warm, add vegetable oil, then put bell pepper and garlic; fry stirring until soft for about 3 minutes. Turn off the frying mode and add rice, 0.5 tsp each. seasoning jerk and salt and half pod chili peppers. Pour in 1 and 1/4 Art. water and everything carefully mix.
- Place the stand on top of the rice. Sprinkle the chicken with salt and the remaining 1.5 tsp. seasoning jerk; Put the pieces of chicken on stand. Close the lid making sure that the steam valve is closed, and set the pressure cooker at high pressure to 1 a minute.
- Meanwhile, drain the peas and rinse them. Large chop the cilantro and chop the green onions. Grate the zest half lime and slice lime into slices. Finely chop the remaining half a chili pepper.
- At the end of the multicooker cycle, leave it for 5 minutes, then carefully turn the steam valve to the pressure relief position. Remove the chicken and wire rack. Using a fork, mix peas, onions and rice zest of lime. Remove half the chili pepper and add chopped chili and cilantro.
- Arrange rice and chicken in plates, sprinkle cilantro on top. Serve with lime wedges.
