Chinese Jamaican Chicken & Green Peas

Chinese Jamaican Chicken & Green Peas

Chicken & Green Peas, I would say is directly a Chinese-Jamaican food which is popular in our country. However, there may be slight variations of ingredients and cooking styles between the Chinese population Vs. the traditional Jamaicans.

Obviously, my dish is a spin off from how my Dad used to make it from we were children which is the Chinese version. So growing up, we just thought my Dad created this recipe on his own as he loved to cook and introduced my siblings and I to most foods we have come to know now in the Chinese-Jamaican culture. As I became an adult, I realized that it was actually a well known dish. That being said, my Dad is a great cook especially of authentic Chinese & Jamaican recipes, so this is good.

Ingredients for Chinese Jamaican Chicken & Green Peas

• Chicken – cut in stew pieces (any parts of preference)
• Seasoned Salt
• Garlic Salt
• Garlic – minced
• Scallion – cut fine
• Scotch Bonnet – or any pepper (optional for spicy)
• Thyme Leave – preferably fresh, however dried is fine.
• Sugar
• Dark or Mushroom Soy Sauce
• Oyster Sauce
• Green Peas – I prefer to use frozen because it’s not as mushy but can peas are fine too.
• Onion – (not pictured)
• Oil – (not pictured)
• Water – for cooking (not pictured)I advise using authentic Chinese sauces when cooking for the best results. Two brands I use often are Lee Kum Kee and Superior. This dish is yummy and I hope you will enjoy.

   

   

Steps for making Chinese Jamaican Chicken & Green Peas

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1. First, you was off and cut up your chicken into stew pieces. ( which is pretty much each part cut in two pieces).
2. Measure out and cut up all ingredients. I find this step makes it easier.
3. Place your chicken in a seasoning bowl, drain off any excess water and add all ingredients except the onion, peas, oil, and water.
4. Stir well with your hands to get all the seasoning evenly on the chicken. Cover and marinade at least 2 hours or overnight.
5. When ready to cook, heat a large saucepan, deep pot or dutch pot ( a pot a lot of us Jamaicans cook in), place on medium-high heat, add oil and wait until hot.
6. Add chicken all at once, stir for a few minutes as it starts getting slightly brown.
7. Add about 1/2 cup of water and cover to cook down. Check every few minutes and stir and add more water as needed as it cooks for about 35 minutes.
8. In the last 10 minutes, add the peas (if using frozen), for canned peas, drain and add in the last 5 minutes.
9. There should be enough water left to have a gravy but not too much. 
10. Add the sliced onion in the last few minutes, stir and season to taste.
11. Add scotch bonnet to the seasoning as well if you choose to.

Print

Chinese Jamaican Chicken & Green Peas

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 1 hour

Servings 6

Author Dianne

Ingredients

• 1 whole Chicken (or preferred parts) cut in stew pieces
• 2 stalks Scallions cut fine
• 3-4 cloves Garlic minced
• 2 sprigs Thyme Leaves preferrably fresh
• optional Scotch bonnet or pepper of choice
• 1 tsp. Seasoned Salt
• 1 tsp. Garlic Salt
• 1/2 tsp. Sugar
• 1 Tbsp. Dark or Mushroom Soy Sauce
• 1 Tbsp. Oyster Sauce
• 2 cups Green Peas preferrably frozen
• 1 medium Onion cut in horizontal slices
• 1 Tbsp. Oil
• Water for cooking

Instructions

1. Wash Chicken, cut each piece in 2 (for stew). Drain well and season with all ingredients up to the Oyster Sauce in a medium seasoning bowl. Mix together well & cover to marinade for a few hours or overnight.

2. In a deep pot, heat on medium-high heat, add oil, in about 1 minute or when hot, add chicken to pot all at once. Stir a few minutes until slightly brown.

3. Add about 1/2 cup of water at a time to cook down. Cover pot, check, stir and add a little more water as nedded about every 5-10 miutes for about 35 minutes or until almost cooked.

4. In the last 10 minutes, add peas (if using frozen). For canned peas, add in the last 5 minutes. Add sliced onion in the last few minutes. Stir & season to taste.

5. If you love spice, adding a little scotch bonnet or hot pepper is optional.

Recipe Notes

Mostly served with white rice and vegetable of choice.