CHICKEN WITH RICE AND PEAS

INGREDIENTS

• 2 tablespoon sunflower oil
• 1kg chicken thighs and drumsticks
• 1 bottle jerk barbecue sauce
• 1 bunch spring onions , sliced

FOR THE RICE AND PEAS

• 200 gm rice
• 2 x 410 gm cans kidney beans
• 400 gm can coconut milk
• 1 bunch spring onions, chopped
• 1 thyme sprig
• 1 garlic clove, chopped
• 1 teaspoon allspice

 

DIRECTION

• Preheat the oven to 220C/200C.
• Heat the oil in a roasting tin, and then carefully add the chicken pieces in it.
• Fry the chicken pieces until light brown from all sides; it will take about 6-8 minutes.
• Pour over the jerk sauce, scatter over the sliced spring onions, then mix well to coat each piece of chicken with the sauce.
• Roast the chicken for about 30 minutes, turning occasionally to ensure it gets nice and sticky.
• While the chicken is getting cooked, make the rice and peas.
• Wash the rice in a strainer until the water runs clear.
• Bring a pan of water to the boil with the liquid only from the kidney beans, the coconut milk, spring onions, thyme, garlic, allspice and some salt in it, then simmer for about 10 minutes.
• Add the beans to it, and then simmer for about another 5 minutes or until the rice is tender.
• Drain it and serve away with the chicken.