How to make white rice with peas and carrots and curry chicken?

Jamaican Curried Chicken with Rice and Peas
Serves 6

1 whole chicken, cut into 8 pieces, skin removed
1/4 cup distilled white vinegar
Juice of 1/2 lemon (save the squeezed half)
1 clove garlic, finely chopped
1 teaspoon dried thyme or 5 sprigs fresh thyme
4 tablespoons plus 1 teaspoon curry powder
Salt and pepper, to taste
3 tablespoons olive oil
1 onion, coarsely chopped
2 medium carrots, diced
1 large russet potato, peeled and coarsely chopped
1 large sweet potato, peeled and coarsely chopped
Generous dash of hot sauce, or to taste

In a large bowl, combine the chicken pieces and vinegar. Add enough cold water to cover the chicken. Add the lemon juice and lemon half. Cover and refrigerate for 1 to 2 hours. With tongs, lift the pieces from the bowl (without rinsing) and transfer them to another bowl.

Add the garlic, thyme, 4 tablespoons curry powder, salt, and pepper to the chicken. Cover and refrigerate for at least 1 hour or overnight.

In a large flameproof casserole, heat the oil over medium heat. Add the onion and remaining 1 teaspoon curry powder. Cook, stirring often, for 8 minutes or until the onion is translucent.

Add the chicken to the onion with any juices in the bowl. Cook for 5 minutes, turning occasionally, until the chicken is well browned. Add carrots. Add just enough water to cover the chicken (about 3 cups). Bring to a boil, lower the heat, cover the pan, and simmer for 45 minutes.

Add the russet and sweet potatoes. Continue cooking the dish for 15 minutes or until the potatoes are tender (total cooking time is 1 hour). The chicken meat should be falling off the bone. Add more water during cooking if the pan seems dry. With a large fork or the back of a spoon, mash some of the potatoes to thicken the stew. Add hot sauce, to taste.

(Make the rice and peas while the chicken cooks.)

Rice and Peas:
2 tablespoons olive oil
1 onion, coarsely chopped
2 sprigs fresh thyme
Salt and pepper, to taste
1/4 teaspoon adobo seasoning
1/2 teaspoon paprika
1 can (15 ounces) pigeon peas (do not drain)
1 2/3 cups converted white rice
3 1/3 cups water

In a large saucepan, heat the oil over medium heat. Add the onion and cook, stirring often, for 8 minutes or until the onion is translucent. Add the thyme, salt, pepper, adobo seasoning, and paprika. Stir well.

Add the peas and liquid and stir well. Bring to a boil. Add the rice and stir thoroughly. Add water, bring to a boil, cover the pan, and lower the heat. Simmer the rice for 25 minutes. Remove the thyme.

Spoon rice and peas into deep plates and top with curried chicken.

JAMAICAN CURRY CHICKEN RECIPE gggggggggggg

INGREDIENTS:

Serves: 4

2 chicken breasts
1/4 cup oil
1 cups water
1 tomatoes, chopped
1 onions, chopped
2 tablespoons Jamaican Style curry powder
1/2 clove garlic, chopped
1 sprig thyme
2 slices hot pepper (optional)
Salt

Cut chicken breast into 1 1/2 inch cubes. Brown (fry) curry powder, onions, garlic, tomatoes, thyme and pepper in oil. Add chicken and brown (fry) for five minutes. Finally add water, lower heat, cover and simmer for 30 minutes.

Best served with white rice.
NOTE: This is a very spicy dish!!!!
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Jamaican Curry Chicken #2
Ingredients

* 1 ts Cooking oil
* 1 lg Onion; sliced
* 1/2 Bell pepper; diced
* 2 Cloves garlic; minced
* 2 Baby tomatoes
* 3 Stalks green onions; chopped
* Thyme to taste
* Salt and pepper to taste
* 1 ds All-purpose seasoning
* 1 ds Curry powder
* 1 Whole chicken; cut in small

Preparation

1. Heat oil in a saucepan and add garlic. 2. Combine the rest of the ingredients in a separate bowl and add chicken. 3. Once garlic is heated, add chicken mixture to saucepan. Cover and steam until cooked.
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