Island Baked Chicken with Bahamian Peas and Rice

ISLAND BAKED CHICKEN

INGREDIENTS

  • 2.5 lbs boneless, skinless chicken thighs, trimmed

  • 1 small onion, chopped

  • 3-4 cloves of garlic, minced

  • 4 scallions, sliced (use half for marinade and the rest as a garnish)

 Marinade/Sauce (Make 2 batches. Use the first batch for the marinade, the second as a sauce):

  • Juice of one orange

  • Juice of one lime

  • Zest of one lime

  • 2 Tbsp soy sauce

  • 2 Tbsp olive oil

  • 2 tsp brown sugar

  • 1 tsp dried thyme

  • 1 tsp allspice

  • ½ tsp cinnamon

  • ½ tsp nutmeg (fresh ground prefered)

  • 1 tsp paprika

  • 1 tsp fresh ginger (or ginger paste)

  • 1 small hot pepper or a pinch of pepper flakes

  • 2 Tbsp ketchup

  • 1 tsp salt and 1 tsp pepper

  • 2 scallions, sliced 

Garnishes:

  • Lime wedges from 1 lime

  • ½ cup chopped cilantro

  • 2 scallions, sliced

 PROCEDURE

  1. In a large bowl, combine all the marinade ingredients except the citrus and the hot pepper.

  2. In a medium bowl, make a second batch (including the citrus and hot pepper) to use as a sauce and refrigerate.

  3. Add the chicken to the first batch and toss well. Cover with foil and refrigerate overnight. The next morning, place the chicken in a broiler-safe baking dish, stir the citrus and hot pepper into the marinade, and pour the marinade over the chicken. 

  4. Bake the chicken at 375 for 25 minutes. Uncover and bake for 15-20 minutes more.

  5. While the chicken is baking, slightly reduce the second batch of marinade/sauce in a cast iron skillet.

  6. Remove chicken from the oven, slather the extra sauce over the top and place under the broiler for appx 5 minutes until caramelized and bubbling.

  7. Garnish with fresh lime wedges, cilantro and remaining chopped scallions, and serve with Bahamian Peas & Rice. Serves 4-5.

BAHAMIAN PEAS & RICE

INGREDIENTS

  • 1 cup uncooked long grain rice

  • 1 can pigeon peas

  • 1 small onion, chopped

  • ½ - 1 bell or sweet pepper; any color or variety 

  • 1 sprig fresh thyme or 1 bay leaf

  • 1 tsp browning sauce

  • 1 tsp salt

  • 1 Tbsp olive oil

  • ½ cup coconut milk

  • 1-½ cups chicken broth or water

 PROCEDURE

  1. Heat oil in large saucepan over medium-high heat. Add onion and peppers and cook until just softened, 2-3 minutes. Add rice and cook, stirring frequently, until edges begin to turn translucent, 1-2 minutes.

  2. Add half the can of pigeon peas, the thyme or bay leaf, the salt, the coconut milk and broth or water and bring the mixture to a boil.

  3. Cover, reduce heat to low, and cook until liquid is absorbed and rice is tender, 15-18 minutes. Check for consistency and add more coconut milk or water if needed. Add remaining pigeon peas, cover, and let cook for another 2 to 5 minutes.

  4. Keep covered and remove from heat. Let stand for 10 minutes. Remove bay leaf or thyme and fluff rice with a fork. Serve with the chicken.

RecipesSusan JohnsonComment