Trinidadian

Spiced Chicken and Rice with Peas and Carrots

Name: Spiced Chicken and Rice with Peas and Carrots
Total time: 40 min
Yield: 4 servings
Cuisine: Trinidadian
Ingredients: 1 lb chicken thighs, bone-in; 1 cup long-grain rice; 1 cup green peas; 1 cup carrots, diced; 1 onion, diced; 2 cloves garlic, minced; 1 tbsp ginger, minced; 2 tbsp tomato paste; 1 tsp ground cumin; 1 tsp ground coriander; Salt to taste; 1 cup chicken broth

A traditional Trinidadian dish with spiced chicken, rice, and vegetables.

40 minutes4 servings

Method

Season chicken with salt, cumin, and coriander. Sear in a skillet until golden, about 5 minutes per side.
In a large pot, sauté onion, garlic, and ginger until fragrant.
Add chicken, rice, peas, carrots, tomato paste, and broth. Bring to a boil.
Reduce heat, cover, and simmer 20-25 minutes until rice is tender and chicken is cooked through.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

Mains Chicken

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