Baked Rice and Peas with Chicken

Jamaican Rice and Peas is known worldwide. This is a different way to make it.


For chicken
Chicken 2 Pound , cut into pieces
Onion 1 , chopped
Scallion 8 , chopped
Thyme 1⁄2 Teaspoon
Garlic 1 Teaspoon , chopped
Black pepper To Taste
Curry powder 1 Teaspoon
Soy sauce 1 Tablespoon
For rice
Canned kidney beans 1 Cup (16 tbs)
Canned coconut milk 1 Cup (16 tbs)
Water 1 Cup (16 tbs)
Rice 1 Cup (16 tbs)
Scallion 2 Tablespoon , chopped
Onion 2 Tablespoon
Thyme sprig 1
Dumpling 50 Gram
Potato 2 Small , cut into wedges



1. In a bowl, place onion, garlic, scallion, thyme, soy sauce, salt, black pepper and curry powder. Add chicken and mix. Cover and marinate for at least 4 hours.

2. In a baking dish, mix together rice, coconut milk, water, rice, beans, garlic, onion, thyme and scallions.

3. Preheat the oven to 350F.


4. Cover the baking dish and place inside oven to bake for 1 hour.

3. Uncover the rice, add beans and mix. Bake at 350F for 30 to 40 minutes.

4. In a pan, cook chicken( without the seasoning), until it turns golden brown.

5. Add the seasonings back to the chicken, along with some dumplings and potatoes. Simmer for another 40 minutes until all ingredients are cooked well.


6. Serve chicken with baked rice and peas.

Recipe Summary

Difficulty Level: Easy
Preparation Time: 15 Minutes
Cook Time: 90 Minutes
Ready In: 105 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 894Calories from Fat 357

 % Daily Value*

Total Fat 40 g61%

Saturated Fat 18.49 g92.5%

Trans Fat 0 g

Cholesterol 152 mg

Sodium 578.8 mg24.12%

Total Carbohydrates 79 g26.5%

Dietary Fiber 7.44 g30%

Sugars 6.8 g

Protein 59 g118.2%

Vitamin A 13.3% Vitamin C 46.3%

Calcium 13% Iron 25.8%

*Based on a 2000 Calorie diet