APRON AND PANS - CARIBBEAN RICE
Ingredients
3 cups of rice
2kg chicken laps
1 cup of sliced green pepper
1 cup of sliced red bell pepper (optional)
1 cup of sliced carrot
3 cups of fried ripe plantain cubes
1 cup of sliced onions
2 spoons of browning
Salt and pepper to taste
1 sachet of kitchen glory [chicken seasoning]
150 ml of vegetable oil
400g of beef cube
Preparation
Start by parboiling the chicken with your usual seasoning ingredients. Once the chicken is properly cooked, don’t allow the stock to dry. Pick with a fork and fry or grill.
Parboil the beef cubes in a small pot with a pinch of salt. Add one cup of water and allow to cook until they are very soft. Separate the beef from the stock once it is well cooked and set aside both the stock and beef.
Slice the carrot, plantain, green pepper, onions and beef (if that is not done already).
Fry the plantain and set aside. Pour boiled water on 3 cups of rice, allow to sit for 3 minutes, wash and cook until it is 75 percent done. Don’t overcook it, or the food won’t turn out well. You have to watch this rice closely. Add two spoons of browning to the rice, stir evenly and set aside.
Add the chicken and beef stock together. It shouldn’t be more than a cup.
Set your cooking pot on heat and add 100ml of vegetable oil. Allow to heat for a minute before adding the beef cubes.
Fry the beef cubes for 3-5 minutes until it darkens.
Remove the beef cubes and pour in the remaining sliced onions. Stir, add the sliced green pepper, red bell pepper and carrot.
Add the chicken/beef stock, a teaspoon of salt and a teaspoon of ground pepper. Stir all together. Allow a minute, then transfer the colored rice into the pot. Turn evenly and taste for salt. Once satisfied with the salt, add the fried meat and fried plantain. Turn evenly, cover your pot and allow simmer on low heat for 3-5 minutes.
Serve your Caribbean rice with fried or grilled chicken.
3 cups of rice
2kg chicken laps
1 cup of sliced green pepper
1 cup of sliced red bell pepper (optional)
1 cup of sliced carrot
3 cups of fried ripe plantain cubes
1 cup of sliced onions
2 spoons of browning
Salt and pepper to taste
1 sachet of kitchen glory [chicken seasoning]
150 ml of vegetable oil
400g of beef cube
Preparation
Start by parboiling the chicken with your usual seasoning ingredients. Once the chicken is properly cooked, don’t allow the stock to dry. Pick with a fork and fry or grill.
Parboil the beef cubes in a small pot with a pinch of salt. Add one cup of water and allow to cook until they are very soft. Separate the beef from the stock once it is well cooked and set aside both the stock and beef.
Slice the carrot, plantain, green pepper, onions and beef (if that is not done already).
Fry the plantain and set aside. Pour boiled water on 3 cups of rice, allow to sit for 3 minutes, wash and cook until it is 75 percent done. Don’t overcook it, or the food won’t turn out well. You have to watch this rice closely. Add two spoons of browning to the rice, stir evenly and set aside.
Add the chicken and beef stock together. It shouldn’t be more than a cup.
Set your cooking pot on heat and add 100ml of vegetable oil. Allow to heat for a minute before adding the beef cubes.
Fry the beef cubes for 3-5 minutes until it darkens.
Remove the beef cubes and pour in the remaining sliced onions. Stir, add the sliced green pepper, red bell pepper and carrot.
Add the chicken/beef stock, a teaspoon of salt and a teaspoon of ground pepper. Stir all together. Allow a minute, then transfer the colored rice into the pot. Turn evenly and taste for salt. Once satisfied with the salt, add the fried meat and fried plantain. Turn evenly, cover your pot and allow simmer on low heat for 3-5 minutes.
Serve your Caribbean rice with fried or grilled chicken.
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