This is such a fantastic and flavoursome dish. Every time I cook this dish, it takes me back to our Caribbean holidays where food was such a pleasure to eat. I loved the way the tropical colours were incorporated in their dishes by using fresh, colourful ingredients. The aroma that comes out when cooking this dish makes you feel really happy and warm. I am glad I can share this exotic dish with you and I hope you enjoy it just as much as I do!!
4 Chicken Thighs
4 Chicken Drumsticks
1 Onion- Finely Chopped
2 Cloves Garlic-Finely Grated
1 Inch Stick Ginger-Finely Grated
2tsp Fresh Thyme
2tsp Fresh Basil Leaves-Chopped
2tsp Fresh Parsley-Chopped
2 Bay Leaves
1tsp All-Spice Powder
1tsp Ground Cinnamon
1-2 Red Chillies or 1 Scotch Bonnet (Very Hot)
½ Cup Water
1tsp Bouillon Vegetable Stock Powder (you can use any other stock powder that you may have at home)
2 Fresh Tomatoes (blended)
1tsp Tomato Puree
1 Yellow Pepper (chopped in fairly large chunks)
1 Red Pepper (chopped in fairly large chunks)
Salt to taste
Freshly Grounded Pepper
Take a wide bottomed pan, add oil and onions. Let the onions get golden in colour. Add the garlic and ginger and cook for a minute or two. Then add all the other ingredients in number 1, apart from the chicken. Stir for a minute and add the chicken to seal in all the flavours. Cook on medium heat. Once the chicken starts to take on a browny colour, take it out onto a dish.
Add the water and stir to take away the entire residue left in the pan. Add the rest of the ingredients in number 2. Finally add the chicken back into the pan. Let this cook on a slow heat until the meat is fully cooked.
To Cook the Rice
4-6 Good Handfuls of Basmati Rice (uncooked)
3 Spring Onions
2 Cloves Garlic-Finely Chopped
1tsp Cumin Powder
1 Can/410g Kidney Beans- Washed and Drained
1 Can/400ml Coconut Milk
Salt to taste
Soak and wash the rice thoroughly in water until the water runs clear. Drain the rice and leave aside. Take a wide bottomed pan; add the oil, spring onions and garlic. Let this sauté for a few minutes. Add the cumin powder and kidney beans and give it a stir. Add the rice and coconut milk and give it a final stir. The rice should be submerged 1 inch under the coconut milk. If this hasn’t happened add some water until the rice is 1 inch under. A good tip to see if you have enough liquid to cook the rice is to place your index finger in and the water level should reach the first line on the top of the finger. This is always the method I use to cook rice perfectly.
Leave the lid off whilst the rice starts to boil. Once the rice is boiling and the liquid has started to evaporate, place the lid back on and cook on low heat until the rice is cooked and the water has evaporated.
Serve hot with the Caribbean chicken!