caribbean recipes

Roast juicy chicken thighs in a seriously spicy, herby marinade - swap Scotch bonnet chillies for regular red chillies to turn down the heat

West Indian-style chicken legs with sauce chien

chicken legs

tsp cumin

allspice

½ scotch bonnet chilli, seeds removed, finely chopped

limes

garlic

shallots

parsley

½ scotch bonnet chilli, seeds removed

spring onions

tsp grated ginger

tbsp rice wine vinegar

sugar

rice

To make the sauce, place all the ingredients in the small bowl of a food processor, with 2 tbsp boiling water and a pinch of salt. Blend and taste, adding another squeeze of lime juice if needed.

Rub the chicken with the spices, chilli and 1 tsp each of salt and pepper. Pour a third of the sauce over and marinate for at least 3 hrs, or overnight.

Heat the oven to 200C/180C fan/gas 6. Transfer the chicken to a roasting tin and roast for 1 hr, or until crisp and the meat pulls away from the bone. Serve the chicken with the remaining sauce and some coconut rice.

Add some island flair to your kitchen with this collection of 40 great Caribbean Recipes. Your family will think they&#x27;re dining in a tropical bistro when you serve up some of these great dishes! For a quick start, try this simple jerk seasoning.

The 40 BEST Caribbean Foods

onion powder

garlic powder

tsp salt

cayenne pepper

brown sugar

allspice powder

tsp black pepper

paprika

thyme

½ tsp red pepper flakes

nutmeg powder

cinnamon powder

Place all ingredients in a bowl. Mix thoroughly.

Store in an airtight container.

Haitian Accra made with malanga/yautia mixed with spices and fried in hot oil or bake. The perfect appetizer

Haitian Accra

malanga

scallions (chopped)

parsley (chopped)

thyme (leaves only)

green peppers (chopped)

black pepper

salt

scotch bonnet pepper (or Habanero. Chopped, seeds

all purpose flour

olive oil (if baking)

vegetable oil (if frying only)

Peel all Malangas and cut pieces into smaller 2.5cm (1") cubes.

Add to food processor.

Add all ingredients also to food processor with the exception of oils.

Blend all ingredients to a smooth mixture including olive oil if BAKING ONLY.

Put mixture in a bowl, cover and let marinate in the refrigerator for 30 minutes or longer.

Blend all ingredients to a smooth mixture.

Remove and add to a bowl without olive oil if FRYING ONLY.

Cover and let marinate in the refrigerator for 30 minutes or longer.

Remove mixture from refrigerator and let stand at room temperature. If frying mix with flour and with 2 dinner spoons shape the accra and fry golden brown in hot oil. Serve hot.

If baking - When ready, butter 2 - 3 ramekins.

Fill ramekins with Accra mixture, do with butter and bake at 190°C / 375°F / Gas Mark 5 for 30 to 35 minutes.

You may change the temperature of the oven to broil for the top to crisp, but no more than 5 minutes. Serve hot.

An authentic Jamaican Rice and Peas (rice and beans) recipe that's loaded with big flavor from coconut milk, fresh thyme, spices, and more. This here side dish is a Caribbean staple and often served alongside hearty main entrees, so delicious!

Jamaican Rice and Peas

kidney

yellow onion, chopped

scallions, chopped

scotch bonnet pepper, left whole- do not cut!

bay leaves

Jamaican allspice

kosher salt & black pepper,

chicken stock or broth, plus more as needed

(13.5- ounce) can full-fat coconut milk

long grain rice, rinsed until the water runs clear

unsalted butter

In a large stock pot or dutch oven over medium heat; add in the drained beans, onion, scallions, garlic, scotch bonnet pepper, thyme, bay leaves, allspice, salt/pepper-to taste, stock/broth, and coconut milk. Stir all the ingredients together and cover the pot with a lid. Allow the beans to cook until mostly tender, about 1 hour.

Meanwhile, add the rice grains into a large bowl and cover completely with cool water. Use your hands to gently swish the rice around and then drain. Repeat this process at least 6 times until the water runs clear, removing surface starch from the rice. Then carefully drain the rice and set aside until called for in the recipe.

Back to the peas, check peas for tenderness by (carefully) testing: use a spoon to gather a bean and softly pinch, looking for a firm but semi-tender feel. At this point, the peas may not be completely soft but will also not be rock-hard either (they&#8217;ll continue cooking later).

Once peas have achieved this state, add in the rinsed rice and butter, and stir to fully combine. Immediately reduce the heat to the lowest setting and cover the pot with a lid.

Let the rice cook for 25-30 minutes. Keep an eye on the rice as it may cook faster or take a bit longer. If you see that some of the liquid has evaporated too quickly before the rice has cooked through, add about 1/4 cup more stock/broth to replenish, as needed. Then remove the pot from heat and let rice sit, covered/undisturbed, for at least 10-15 minutes to continue cooking, steaming through.

Then take a fork and fluff rice, discarding the scotch bonnet pepper, thyme sprigs, and bay leaves. Taste the rice and adjust seasoning with more salt/pepper, if desired. Serve these rice and peas immediately alongside your favorite main entrees or as-is. Enjoy!

Growing up in a Jamaican household, I’ve been so intimidated to make rice and peas lol. Thanks for sharing this straight forward easy recipe to follow!!

Great recipe! My husband loved it and. The directions were easy to follow. Thank you 😊

Made this last night, and it was delicious!  Added some kale along with the herbs and used a jalapeño because that's all I had on hand, but otherwise followed the recipe exactly. My partner asked that we definitely use this recipe again, and looking forward to trying your other recipes. Thank you!

A great help with ingredients and steps. 👍

This recipe is so flavorful and delicious! I use vegetable stock and love how it pairs with the flavors. Thank you for sharing!

I love rice and beans but I’ve never had them this way. So delicious. I’ll definitely be trying more of your recipes!

Just made this with your brown stew chicken recipe and the family loved it! 

Made this last night and it was an absolute hit. I’m so glad there’s extra leftover for today! 

The taste is delicious! However, mine came out super mushy. I followed the recipe too the tee, but added more beans, could this be the reason for the mush?

Another Quin recipe that just hits!! Can’t wait to make more of this in the future 🙂

This is the second time I have made this recipe. I love it, it's so creamy and beautifully spiced. I did use a habanero instead of scotch bonnet. It still has a little kick to it. I also added a little bit more allspice because I really like the flavor. Thank you for sharing, I will be making this for years to come.

Top 4 caribbean recipes recipes from across the web

The most viewed caribbean recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

West Indian-style chicken legs with...

The 40 BEST Caribbean Foods

Haitian Accra

Jamaican Rice and Peas

Top 4 caribbean recipes recipes from across the web

The most viewed caribbean recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

West Indian-style chicken legs with...

The 40 BEST Caribbean Foods

Haitian Accra

Jamaican Rice and Peas

The most viewed caribbean recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine