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.
Oil for frying. 1 cup or more
Preheat oil in a large, deep skillet over medium-high heat.
Peel the plantains and cut them in half. Slice the halves lengthwise into thin pieces.
Fry the pieces until browned and tender. Drain excess oil on paper towels.
Julies has a Wonderful Husband, 37 years together… 29 married.. 4 children, 4 grandchildren. (Collin, Lincoln, Autumn, and Genaai Gibs. )She is a people person and works at Divi Little Bay Beach and Racquet Club, St. Maarten, NA.” I Love my family and continue to trust in God.”