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29 October 2014

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Voices: Turning words into action
Chicken, rice and peas Meadows Meals : Chicken

Pearl Hands and Leonie Braisford from the The African Caribbean Womens Group made Caribbean Chicken, Rice and Peas for us.
Chicken, Rice and Peas

Chicken, Rice and Peas
About the cooks: The African Caribbean Womens Group meet every Thursday between 10am and 4pm. It's a group for older African Caribbean women from the area. They do arts and crafts, socialise and go on day trips. It's a chance for them to get together. They also have a traditional meal each week. Pearl Hands and Leonie Braisford from the group made Caribbean Chicken, Rice and Peas for us.

Ingredients for Chicken:
6 x Chicken Thighs
2 or 3 Garlic Cloves
1 x Large Onion
Black pepper
Chicken stock
Corn oil
1 tbs x Paprika
1 tbs x Margarine
1 tsp x Hot Pepper Sauce

For Rice:
1 x Tin Red Beans
1 lb x Washed Rice
1 tsp x Olive Oil

Wash the chicken thoroughly. Add into a bowl, 2/3 chopped garlic cloves, one large chopped onion and some black pepper. Put in the chicken pieces and marinate overnight (two hours would be enough).

Remove the chicken from the marinade (keep the marinade). .Heat some corn oil in a large frying pan - add the chicken and brown it on both sides. Transfer the chicken into a saucepan and pour the seasoning on top.

Mix 2 chicken stock in ½ pint of water, add a table spoon of Paprika mix it together and pour over the chicken. Cover and simmer. Add a table spoon of margarine and a teaspoon of hot pepper sauce.

Continue to simmer until well cooked and the meat comes away from the bone easily. Add more water if needed - if the water has soaked up but the chicken is not cooked. Cook until it looks like a gravy.

For the rice: Boil the red beans until they are soft. Wash the rice thoroughly. Add the rice to the beans and stir together. Add a teaspoon of olive oil.

Pour in water until the rice is covered in three inches of water. Bring to the boil. Turn to a low heat until the rice has absorbed all of the water. Never stir the rice from the beginning. Once the rice has absorbed the water, taste, if not cooked add a little water until cooked.


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