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Caribbean Rice & Peas

If you’re like me, the inability to travel to the islands right now has left us thirsting not only for beautiful blue water, warm sand and cold rum drinks, but also Caribbean cuisine! While we wait for a time when we can again visit our favorite islands, we’ve been cooking up some of our favorite Caribbean dishes in an attempt to satisfy our Caribbean cravings.

This popular Caribbean side dish is mostly remembered from our time on Jamaica, but was served as an accompaniment to dishes on many other islands that we’ve visited – each with a slightly different taste! Pidgeon peas are traditionally used in some regions, but kidney beans are most commonly used in Jamaica, and apparently both peas and beans are called peas in Jamaica!

Serve a warm bowl of this Caribbean Rice & Peas with Jamaican Jerk Chicken and wash it down with some Authentic Rum Punch! You might also enjoy these recipes for Caribbean Roti and Jamaican Beef Patties.

*We love bringing you amazing rum recipes! Our recipes may contain affiliate links to products that we use. If you click the link and make a purchase, we may receive a small commission (at no additional cost to you). Thank you for your support in helping us to continue providing rumlicious, tropical recipes!

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Ingredients

Instructions

  • Soak the dried kidney beans overnight, then place beans in a large saucepan with the water.
  • Add onion, garlic, allspice, thyme, Scotch bonnet, ginger, salt, pepper and coconut milk.
  • Bring to a slow boil, then reduce heat. Cover and let simmer for about an hour.
  • Add rice, then continue to simmer for about 30 minutes until rice is soft and fluffy.
  • Remove from heat and let stand for about 10 minutes. Add additional salt and pepper if needed for taste.
  • Remove the Scotch Bonnet Pepper, fluff with a fork and serve.

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Caribbean Roti Filled with Chicken Curry and Potatoes

If you’ve spent some time in the Caribbean, chances are you’ve either heard of a Roti or have seen one on a menu. Roti actually means bread, and is sometimes also called chapati. Roti has Indian roots and is frequently paired with a curry dish, such as chicken curry. In the Caribbean, you’ll often find roti’s wrapped around or stuffed with a curry dish such as chicken, beef, conch and goat .

We had our first roti while enjoying a great BVI sailing vacation years ago. The aroma coming from the kitchen had our mouths watering way before we took our first bite. The were savory, warm and served with a side of sweet mango chutney.

A tortilla can be used in a pinch if you don’t have time to whip up some fresh roti’s, but the taste is slightly different and it’s worth the effort! Enjoy!

*We love bringing you amazing rum recipes! Our recipes may contain affiliate links to products that we use. If you click the link and make a purchase, we may receive a small commission (at no additional cost to you). Thank you for your support in helping us to continue providing rumlicious, tropical recipes!

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Caribbean Roti

Ingredients

Curried Chicken Filling

  • 2 tbsp Vegetable Oil
  • 1 1/2 lbs Boneless, Skinless Chicken Breast (cut in bite sized cubes)
  • 1 large Onion (diced)
  • 1 tsp Minced Garlic
  • 1 tbsp Jalapeño (diced) (Use a traditional Scotch Bonnet Pepper instead of a jalapeño if you like hot and spicy dishes. Just add the whole pepper to the pan with the Chicken Broth)
  • 1 tsp Fresh Thyme (leaves only, minced)
  • 1 tsp Cumin
  • 1/2 tsp Ground Allspice
  • 1/2 tsp Ground Nutmeg
  • 2 tbsp Curry Powder
  • 1/2 tsp Cayenne Pepper
  • 2 – 3 c Chicken Broth
  • 1 tbsp Light Brown Sugar
  • 1/8 tsp Finely Grated Ginger
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 1/2 c Potatoes (peeled and cubed)

Roti Skin

Instructions

Curried Chicken Filling

  • Heat large saucepan, add oil. Add onions, garlic, jalapeño, thyme, cumin, allspice, nutmeg, curry powder and cayenne and sauté for about 2 minutes.
  • Add chicken and sauté another 2 minutes, being careful not to let the mixture burn.
  • Add chicken broth, light brown sugar, ginger, salt, pepper and potatoes. Bring to a boil, then cover and let it simmer on low until the sauce thickens (about 20-30 minutes)

Roti Skin

  • Combine the flour and salt in a bowl and mix. (A stand-mixer also works well).
  • Mix in softened butter and while mixing, slowly add in a small amounts of water at a time until dough becomes soft and pliable.
  • Sprinkle a large surface with flour (I used a large cutting board) and knead the dough on the surface until smooth.
  • Divide dough into 5 pieces. Roll each piece into a thin, round shape.
  • Heat a pan with a small amount of oil. Place one roti in the pan and cook until it begins to brown. Flip the roti and brown on the other side. Repeat with the remainder of the roti's.

Putting them together

  • Lay out one warm roti, and spoon 3/4 – 1 c of the curried chicken mixture onto the roti.
  • Fold the roti tightly around the mixture and serve with Mango Chutney.

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copyright©Rum Therapy
Pictures and other content may not be re-used without written consent from Rum Therapy, LLC