Caribbean Joy – The Stinglz – Elias Stingl (13) and LiyaChante Stingl (10)

  • 2 cups Basmati rice, washed_mg_1270
  • 2 cups Jasmine rice, washed
  • 2 tins of 400 ml Red Kidney Beans
  • 1 can of coconut milk – 165 ml
  • Sprig of fresh Thyme
  • medium size onion
  • 1 small Scotch Bonnet pepper
  • spring onion
  • 2 cloves of Garlic, finely chopped
  • butter
  • 6 x skinned, boneless chicken pieces
  • Juice and zest of 1 fresh lemon
  • Quarter cup of vinegar
  • Sweet Bell Peppers – red yellow and green, deseeded and sliced
  • Sprig of thyme
  • 1 small onion, diced
  • 1 Carrot, peeled and diced
  • 1 Tin of diced tomatoes
  • 3 Tbsp. browning  sauce
  • 3 Tbsp. tomato sauce
  • Chicken seasoning
  • Pimento berries, also known as Allspice berries
  • Salt & Pepper
  • Olive oil and butter


For the chicken:_mg_1302

  1. Wash Chicken pieces with lemon juice and vinegar to take away rawness. Dry pieces. Put into bowl and add browning sauce and tomato sauce
  2. Add bell peppers and garlic and set aside for 20 mins
  3. Heat a pan and add a dash of Olive oil
  4. Brown pieces of chicken on both sides. Remove chicken and throw away access oil (do not wash pot)
  5. Add half to 1 cup of water
  6. Add half of the tin of dice tomatoes
  7. Add the chicken back into pan
  8. Bring to the boil simmer for 15 mins
  9. Add all herbs and vegetables
  10. Simmer for another 15-20 mins

Rice and Red Kidney Beans ( Rice and Peas)_mg_1350

  1. Bring 5 cups of water to the boil
  2. Add tins of beans, salt and scotch bonnet pepper (do not dice or puncture)
  3. Add sprig of thyme, spring onions, 2 cloves garlic and a dash of Olive oil
  4. Bring all to a boil and simmer 10-15 mins
  5. Remove Scotch Bonnet pepper
  6. Add tin of coconut milk, washed rice and a piece of butter.
  7. Bring back to the boil.
  8. Stir, cover with foil and leave to cook for 10-12 min
  9. Remove thyme and serve with the chicken

Enjoy! Yum.Me!


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