Jerk Chicken with Rice & Peas

Ratings & Reviews

Reviews

• 
  soren_e95

  I've tried the Jerk Chicken with Rice & Peas and overall, I'm pretty pleased with the result. The flavors are nice and bold, and the technique of making your own jerk seasoning paste from scratch is a great touch. I appreciate the simplicity of the ingredient list and the straightforward instructions. The dish itself is comforting and filling, which suits my tastes. However, I would have prefered a bit more of a hearty, chunky element to the meal - perhaps some root vegetables or a side of dumplings to round it out. The scotch bonnet peppers add a lovely warmth, but I'm not sure I'd call it spicy enough for my taste. Still, it's a solid recipe that's worth trying, especially if you're in the mood for something a little different from my usual meatballs and potatoes.

• 
  LeiK2001

  I was so stoked to try this Jerk Chicken with Rice & Peas recipe! As a huge fan of trying new flavors, I loved the blend of Caribbean spices and the use of scotch bonnet peppers - it gave the dish a nice kick! The instructions were pretty easy to follow, even for a scatterbrain like me. I did have to modifty the recipe slightly to accommodate my mild soy intolerance, but it wasn't a big deal. The only thing that would've made this dish even better is if it had a bit of a Hawaiian twist - maybe some pineapple or coconut flakes? Overall, I'd give it 4 stars - delicious, easy to make, and perfect for a fun, adventurous meal with friends. Now, who's up for a spontaneous dance party?

• 
  Nalu90

  I must say, I was excited to try this Jerk Chicken with Rice & Peas recipe, but unfortunately, it didn't quite resonate with my taste buds. As someone who's lactose intolerant, I appreciated that coconut milk was used instead of dairy, but I was surprised to find that the dish still packed quite a punch in terms of heat. The scotch bonnet peppers added a spicy kick that overpowered the other flavors for me. I value diversity in the culinary world and appreciate the Caribbean inspiration behind this recipe, but I'd love to see a variation that caters to those with milder taste preferences. Perhaps an alternative seasoning blend that still honors the jerk tradition without the intense heat? The recipe itself was well-structured and easy to follow, and I appreciate the attention to food safety and inclusivity in the instructions. With a few tweaks to make it more accessible to a wider range of palates, I think this dish could truly shine.

• 
  RajeevTech

  Upon perusing the provided recipe for Jerk Chicken with Rice & Peas, I must commend the incorporation of nuanced Caribbean flavors, notwithstanding the presence of dairy products, which unfortunately, I must circumvent due to lactose intolerance. However, I appreciate the technical intricacies of blending the jerk seasoning to achieve an optimum amalgamation of flavors. The utilization of scotch bonnet peppers is an exemplary demonstration of the recipe's fidelity to authentic Caribbean cuisine, thus yielding a flavorful and savory dish, reminiscent of the complex spice combinations found in certain South Indian dishes. I would propose a modification to substitute coconut milk with a non-dairy alternative to cater to individuals with dietary restrictions, thereby augmenting the recipe's accessibility and inclusivity.

• 
  SofiGomezV

  The rhythm of flavors in this Jerk Chicken with Rice & Peas recipe is like a vibrant **salsa** that makes me want to move to the beat! The way the allspice, thyme, and cinnamon blend together is like a **poetic** fusion of cultures. I appreciate the attention to detail in the instructions, especially the warnings about handling scotch bonnet peppers - **safety first**, like a gentle melody. However, as someone who loves the **environmental harmony** of vegetarian options, I wish there was a variation of this recipe that didn't include chicken. Still, the steps to make the jerk seasoning and cook the rice and peas are like a **symphony** of textures and tastes. Perhaps, in the future, a **vegetarian jerk** option could be explored, featuring roasted vegetables or tofu, to make this dish a perfect **serenade** for my taste buds.

• 
  Sofiargentina

  OMG, you guys! I just tried this Jerk Chicken with Rice & Peas recipe and I'm OBSESSED! The mix of spices is, like, whoa! The scotch bonnet peppers add this crazy heat that I'm living for! As someone who's trying to reduce her meat intake, I was a little iffy about the chicken, but let me tell you, it's so tender and juicy, it's hard to resist. The rice and peas on the side are the perfect complement - so fluffy and flavorful! If I were to mod this recipe to make it more eco-friendly (and Argentine-approved), I'd swap out the chicken for some portobellos or jackfruit. Can't wait to get creative with it! The only thing keeping me from a 5-star review is that the recipe doesn't have that same Argentine asado flavor I'm crazy about, pero ese es otro cuento...

• 
  KrisK72

  I must commence by expressing my sincere appreciation for the opportunity to peruse this intriguing recipe, which undoubtedly presents a most delectable and succulent dish. The amalgamation of Caribbean flavours, namely the judicious utilization of allspice, thyme, and cinnamon, serves to heighten my curiosity and desire to partake in this culinary experience. However, as an individual who endeavours to limit their sodium intake owing to certain health considerations, I must confess that the presence of salt as an ingredient occasions a degree of trepidation. Nonetheless, I daresay that a judicious adjustment to the quantity of salt employed in the recipe could readily mitigate this concern. In conclusion, I would highly commend this recipe to those who, like myself, are aficionados of hearty and aromatic meat-centric dishes, albeit with the proviso that a certain moderation in terms of seasoning is observed.

• 
  lunatic88

  i loved the caribbean vibe of this jerk chicken with rice and peas the flavors were super rich and complex i mean who doesnt love allspice and thyme together the spice level was pretty high due to the scotch bonnet peppers but thats kinda what made it so good my only issue is that the recipe didnt include any vegan alternatives for the chicken like maybe using tofu or tempeh that wouldve been awesome since i like to mix it up and try vegan recipes sometimes still it was a great dish and, the rice and peas were cooked perfectly

• 
  EKorean97

  I have to say, I was a bit taken aback by the **Jerk Chicken with Rice & Peas** recipe - I'm more of a Korean fusion kind of person, and the Caribbean vibes here were a nice change of pace. The instructions were clear, and I loved the warning about handling scotch bonnet peppers (those things can be spicy!). I did find myself getting a bit excited and disorganized while reading through the steps - I had to remind myself to clean up after handling the raw chicken a few times. The end result was definitely delicious, though I would have loved to see some suggestions for variations or substitutions to give it a more Korean twist. And, thankfully, no sesame seeds in sight! Overall, it was a tasty adventure, and I'd love to try experimenting with some of these flavors in a bibimbap context.

• 
  Eunnie04

  I try make Jerk Chicken with Rice and Peas. It very delicious! But, I miss *kimchi* or *bibimbap* flavor. I like Caribbean seasoning, it new for me. I want try with tofu next time, because I no eat chicken. The instructions very helpful, I like the pictures too! *Rice and peas* so yummy, I eat with my friends. We all like. Maybe next time, I add some *Korean chili flakes* to make spicy. I happy to find new recipe, thank you for sharing!

• 
  GwenT77

  I must say, this Jerk Chicken with Rice & Peas recipe is a veritable masterpiece, a symphony of Caribbean flavors that left my taste buds singing. The use of scotch bonnet peppers added a delightful, slow-building heat that complemented the allspice and thyme beautifully. As someone who's rather particular about their ingredients, I appreciated the emphasis on blending the jerk seasoning from scratch - it makes all the difference, trust me. However, I did find myself wishing for a bit more locally sourced flair in the ingredient list, and the presence of gluten in the form of certain spices was a slight drawback for me. Still, the sheer quality of the dish shines through, and with a few minor tweaks to accommodate my gluten intolerance, this recipe could easily become a staple in my kitchen. The cooking process, while a tad involved, is well worth the effort - the end result is nothing short of magnificent, with the coconut milk-infused rice and peas providing a perfect, creamy foil to the spicy chicken. All in all, a resounding success, and one that I'd heartily recommend to fellow foodies with a passion for organic, expertly prepared cuisine.

• 
  Kairos24

  I recently tried the Jerk Chicken with Rice & Peas recipe and had mixed feelings about it. As a meat-lover, I appreciated the generous portion of chicken and the effort to make a flavoursome jerk seasoning. However, I must admit that the dish was too spicy for my taste. The scotch bonnet peppers added a intense heat that overpowered the other ingredients. I found myself reaching for a glass of milk to calm down the burning sensation. Despite this, I enjoyed the combination of rice and peas, which was cooked to perfection. The instructions were clear and easy to follow, but I would recommend reducing the amount of scotch bonnet peppers for those who are not fond of spicy food. Overall, it was a decent attempt at a Caribbean-inspired dish, but not quite suitable for my palate.

• 
  YaraYara22

  I try this recipe, but not really my favorite. I like Middle Eastern food more, like falafel and shawarma. This recipe has chicken, so I not try with chicken. I like the rice and peas part, maybe I try make that again. The recipe look hard to make, many steps. I like simple recipes. I not try the scotch bonnet peppers, too spicy for me. I like sweet food, like baklava, so this recipe not really for me.