Curried Jamaican Chicken with Rice and Peas

This is a spicy Caribbean meal that can be served as is below or with plantains. The level of red pepper can be adjusted based on preference.

Prep. Time: 15 mins.
Cooking Time: 2 hr. 30 mins.
Servings: 6-8


Ingredients:

Curry Powder
5 tsp ground turmeric

4 tsp coriander

1/2 tsp cayenne

1 tsp  ginger

1 tsp nutmeg

1 tsp  allspice

3 tsp fenugreek

2 tsp cumin

2 tsp black pepper

2 tsp aniseed

2 tsp yellow mustard seeds

3/4 tsp cloves

Curried Chicken and Potatoes

1 + 1/2 lbs chicken

6 Tbsp Curry Powder (see above)

2 potatoes

1 + 1/2 Tbsp Vegetable Oil

2 cups water

1 chopped onion

3 chopped green onions

5 sprigs thyme

4 cloves garlic, minced

2 tsp salt

Rice and Peas

1 + 1/2 cups long grain white rice
3/4 cup dried pigeon or kidney beans
2 cloves garlic, minced
1 jalapeno pepper, opened with a slice lengthwise
3 chopped green onions
14.5 oz. coconut milk
1 tsp salt
1 tsp black pepper


Directions:

Rice and Peas
Bring 4 cups water to a boil and add the dried beans.

Remove from heat and let stand for one hour.

Drain and rinse the beans. Add more water and cook for 45 mins.

Drain the water

Add the rice, garlic, jalapeno, green onions, coconut milk, salt and pepper

Bring to a boil

Reduce heat and simmer 30 mins.


Curried Chicken and Potatoes
Chop the chicken into bite size pieces

Put the chicken, curry powder, vegetable oil, onions, garlic, thyme and salt into a large pot and coat the chicken

Chop the potatoes into bite size pieces

Fry the chicken for 10-15 mins.

Add in the potatoes and water, cover and cook for 1 hr.

Crab Cake Sandwich

Makes a great sandwich, or stand alone meal. The pancetta is optional, but it adds a little texture to the sandwich. I used a pre-made remoulade sauce, but you can make this from scratch also.

Prep Time: 30 mins.
Cooking Time: 20 mins.
Servings: 4-6



Ingredients:
 
1/4 cup mayonnaise
1 egg
1 Tbsp Dijon mustard
1 tsp Tabasco
2 chopped green onions
1 Tbsp chopped fresh dill
1/2 cup bread crumbs
1/2 cup diced roasted red pepper
1/2 lemon, juiced
1/4 tsp salt
1/4 tsp pepper
1 cup jumbo lump crabmeat
1/2 cup flour
1/2 cup peanut oil
4-6 slices pancetta
6 ciabatta rolls
4 Tbsp remoulade sauce or dressing 


Directions:


Combine mayonnaise, egg, Dijon mustard and Tabasco in a large bowl and mix well. 

Add green onions, dill, parsley, bread crumbs, diced red pepper, lemon juice and salt and pepper. Mix all ingredients well.

Gently fold in crabmeat and mix gently trying not to break up the crabmeat. 

Carefully divide mixture into 4-6 patties and dust with flour. 

Place patties into saucepan with peanut oil and saute on medium heat for 4 to 6 minutes. 

Carefully turn, add pancetta to frying pan and cook for 4 to 6 minutes on the other side.

Top each crab cake with a piece of pancetta and serve on a ciabatta roll with remoulade sauce.