As part of the Years 7 and 8 projects about celebrating their different cultures and traditions, the Green Kitchen have asked students send over their recipes and inspirational back story. This week we are delighted to showcase Lennita’s (Year 8) delicious Rice and Peas (and Jerk Chicken) recipe.

Lennita said: “I have chosen the meal rice & peas, because it is one of the most well-known and delicious Caribbean dishes.

“It’s a traditional dish that has been carried down through generations and is a meal both my grandmothers used to make. This meal reminds me of the beautiful Caribbean, which is where a majority of my family comes from.”

Mrs Cruse (Head of Years 7 and 8) added: “I am really enjoying tasting so many of the delicious recipes which have been shared, we have recipes from African nations, the Caribbean, Asia and also Europe.  It is fascinating seeing where the BGS communities roots come from and what their traditional family recipes are.  I look forward to seeing which recipe Greens choose next to cook.”

Recipe

1kg chicken thighs (boneless)

200g tinned kidney beans

2 cups basmati rice

One tin creamed coconut

Seasonings: Pepper, salt, jerk seasoning, lemon, thyme,  3 cloves garlic

1 small red chilli (if you like spicy heat) optional

Chicken stock cube

One large onion

Chicken bisto gravy granules.

Method

1. Wash the chicken add lemon juice then dry with paper towel.
2. Marinade chicken with the seasonings.
3. After mixing wrap in a large plastic bag and store in fridge overnight if possible or for at least 4 hours.
4. Rinse off the kidney beans under running cold water, add to a pot with chopped onion, seasonings, 3 cloves of garlic crushed, 4 cups of water and creamed coconut onto a low heat for 30 minutes.
5. Wash 2 cups of rice before adding to the kidney bean mix continue to cook, stir with a fork thoroughly and let cook until all liquid has soaked up.
6. Take chicken from the fridge and allow to stand for 30 minutes, then fry in a little oil on a low heat until golden brown.
7. To make the sauce add the gravy granules into a pan with the chicken add 2 cups of water and the stock cube, allow to thicken,
8. Served with the rice and peas.