Caribbean Kitchen with Julies Gibs: Chicken Wings, Rice and Peas, and Plantain

Chicken Wings Julies style:

Chicken wings (clean in lemon water or vinegar) s

Season as you desire …. add crushed garlic, onion, red, yellow, green peppers, thyme

Bake at 425 for about 45 minutes to perfection. 

I love mine baked brown and crispy. Yummm

Rice and Peas

White Rice and Peas  (your choice)

• 2 garlic cloves, pressed
• 1 tablespoon olive oil
• 2 cups basmati rice
• 2 ½ cups water
• 1 (10-ounce) can chicken broth
• ½ cup unsweetened coconut milk
• 1 (15-ounce) can pigeon peas, rinsed and drained*
• 1 tablespoon chopped fresh parsley
• 2 teaspoons grated lemon rind
• 1 teaspoon salt

Sauté onion and garlic in hot oil in Dutch oven over medium-high heat 1 to 2 minutes or until translucent. Add rice and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed and rice is tender. Stir in peas, and salt. Garnish, if desired

Serve with Rice and Peas, fried plantain, or a green salad – whatever your heart desires.

Fried Plantains

Ingredients

3-4 Ripe Plaintains

Oil for frying. 1 cup or more

Process

1. Preheat oil in a large, deep skillet over medium-high heat.
2. Peel the plantains and cut them in half. Slice the halves lengthwise into thin pieces.
3. Fry the pieces until browned and tender. Drain excess oil on paper towels.

Julies Gibs