The cooking group took a trip to St Lucia today. Cooking jerk chicken with rice and peas, the smell and taste of the Caribbean was strong and jamming during the session.
Kathylyn , who is originally from St Lucia told us that the magic of jerk chicken lies in its harmonious blend of spices and flavours, a culinary symphony that has been passed down through generations of Jamaican cooks.

The signature jerk seasoning, a concoction of fiery scotch bonnet peppers, aromatic allspice, savoury thyme, and a medley of other spices, infuses the chicken with a zesty, yet balanced flavour that tantalises the taste buds. Amazingly, it works with any cut of chicken, chicken legs, thighs, leg quarters, wings or even whole chicken.
Of course, what will a session be without our Ela thinking that rice and peas means garden peas and not Kidney beans. We had a right laugh about that.
The air fryers made an appearance to cook the chicken, we talked about the benefits of the air fryer as some of the group have never used one. The chicken cooked quickly and was very tender. So much quicker, easier and cheaper than using the electric cooker.
Here is what you told us:
Marya: This cooking group is one of the best I have been to. It is very inclusive and feels more like a family. I liked the jerk chicken and happy to know any cut of chicken can be used.
Rodney: I wrote down all the ingredients of the jerk seasoning and looking forward to making mine at home. It has been a very interesting session today and enjoyable.
Savina: Even though I am originally from the Caribbean, I enjoyed this session and learnt a few tricks. Particularly, this cooking group is dear to me because we always have a good chat and it’s a place to make new friends in the community.
Mick: this cooking group has helped to reduce my stress levels and made me feel a part of the community. I enjoyed the jerk chicken and looking forward to making mine at home.
Why not join us next tomorrow as we journey to the Middle East with Yorkshire Man Dan making Falafel from scratch with all the trimmings. Thursday 10am - 12.30pm.
Jamaican Jerk Chicken and Rice and Peas with Tomato sauce
INGREDIENTS:
• Rice
• Cooking oil
• Thyme
• Chicken
• 1 small onion
• 3 cloves of garlic
• 2 tablespoons of paprika
• Salt
• Chopped Tomatoes
• Smoked paprika
• 1 stock cube
• Red Kidney Beans
Scotch bonnet optional
RICE: Put some hot water to boil, add some oil, salt, 1 whole scotch bonnet and thyme spice. Bring it to a boil before and then add red kidney beans.
CHICKEN: cut chicken to size, add some oil to marinate. Add some salt to it, add Jerk seasoning and then mix together. Add 2 table spoons of paprika, some chopped onions and 3 cloves of chopped garlic. Add 1 tablespoon of salt and 1 stock cube.
Its always better to marinate it over night.
After Marinating, air fry till its cooked. Alternatively, you can use an oven and cook for about 1 hour
Tomato sauce:
Put 4 tablespoons of oil on a pre heat pan. Once its hot, add the chopped onions, garlic and chopped ,seeded scotch bonnet (optional) or chilli flakes. After it has sauté for 4 mins, add chopped tomatoes or Bolognese sauce. Let it fry for 5 mins, add 1 stock cube, 1 tablespoon of thyme, 1 teaspoon of smoked paprika. Fry till cooked.
Serve hot.
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