My mother used to make Caribbean chicken with rice and kidney beans every Sunday, just as her mother used to make it for her. Sunday dinner was one of my favorite meals because this dish is flavorful and hearty. In the spirit of tradition I will be serving this meal on Sunday instead of my usual Tuesdays.
The chicken is browned first before it simmers in coconut milk, chicken Jamaican curry powder and thyme. I cook the chicken until it is tender and falling off the bone with the lightly roasted squash, sweet potato and bell peppers. The dish is served over rice and kidney beans with a side of fried plantains.
This dish is a childhood favorite of mine and I am excited to be able to share it with you.
Caribbean Chicken with Rice, Beans & Plantains
Sautéed Sage and Onion Chicken with Butter Mushrooms
