Jerk Chicken with Jamaican Pigeon Peas and Rice

“Pigeon

peas” (gandules in Spanish) derive

their name from their appearance—small, round, and ranging in color from dark

brown to bright green, some with specks. However, these “peas” are actually

beans, popular in Caribbean cuisine, particularly in Jamaica and Puerto Rico.

In this recipe, the beans’ mild, earthy flavor balances the sweetness of the

coconut milk and provides a pleasant balance for the spicy, aromatic jerk

chicken.

Canned

pigeon peas are sold in the international sections of some supermarkets, and at

markets specializing in Latin American cuisine. If you can’t find them, try the recipe

with red kidney beans—also popular throughout the Caribbean.

Rinsed, Drained Pigeon Peas

Serves 4

1 1/2 tsp

ground coriander

temperature before roasting.

Jerk Spice RubJerk-Rubbed Chicken Preheat the oven to 375° F.

Line a large, shallow baking pan with parchment paper.

Place the chicken in the pan

and drizzle with olive oil. Season with salt and roast 25 minutes. Turn the

chicken pieces over and roast until tender and just cooked through, about 25

minutes longer, depending on size.

Marinated Chicken Ready to RoastChicken after Turning

To serve, divide the pigeon

peas and rice, along with the reserved coconut milk (recipe follows), among 4

plates. Place 2 chicken pieces on top of each and serve right away.

Alternatively, divide the rice mixture and stack the chicken on a platter to

let your guests help themselves.

Roast Jerk Chicken

For the Pigeon Peas and Rice

Heat a large, nonstick

skillet over medium heat and add the olive oil. Add the chiles, garlic, and

onion and stir-fry 3 minutes. Add the rice and stir-fry 2 minutes.

Rice Added Reserve 1/3 cup of the

coconut milk. Pour the remaining milk into the rice mixture and season with

salt and pepper. Stir well to combine. Bring to a boil then reduce the heat to

low, cover tightly, and cook until most of the liquid is absorbed, 10 minutes.

Coconut Milk Added

Stir in the pigeon peas,

cover, and cook 7-8 minutes longer. Fluff with a fork before serving.

Pigeon Peas Added

Divide the mixture among 4 plates and spoon a

little of the reserved coconut milk over each. Serve with jerk chicken.