Healthy family recipe for 4 people, takes only 30 mins; recipe has rapeseed oil, red onion, chicken leg, fresh thyme leaves, madras curry powder, ground allspice, tomatoes, red chilli, garlic clove, vegetable bouillon, basmati, red onion, garlic clove, thyme leaves, vegetable bouillon and black-eyed bean.
Jamaican chicken with rice & peas
Course: Healthy family
Servings
4
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 2 garlic cloves, chopped
- Red Chilli: 1 red chilli, deseeded and sliced
- Red Onion: 2 red onions, halved and sliced
- Rapeseed Oil: 1 tbsp rapeseed oil
- Vegetable Bouillon: 2 tsp vegetable bouillon
- Chicken Leg: 4 chicken legs (about 1 kg in total), skin removed
- Tomatoes: 4 large tomatoes, chopped
- Thyme Leaves: 1 tbsp fresh thyme leaves, plus extra to serve
- Madras Curry Powder: 1 tbsp Madras curry powder
- Fresh Thyme Leaves: 1 tbsp fresh thyme leaves
- Basmati: 125g brown basmati
- Ground Allspice: 1 tsp ground allspice
- Black Eyed Bean: 400g can black-eyed beans
Directions
- Heat the oil in a very large non-stick frying pan and cook the onions for 5 mins or until soft. Meanwhile, coat the chicken thoroughly with the thyme, curry powder and allspice. Add to the pan and briefly brown the chicken, then tip in the tomatoes, chilli, garlic and bouillon. Pour over 450ml water, cover and simmer for 30 mins or until the chicken is tender.
- Meanwhile, tip the rice into a medium-sized pan with the onion, garlic, thyme and bouillon. Pour in 600ml water, cover and cook for 25 mins or until the liquid has been absorbed and the rice is tender. Check toward the end of the cooking time to ensure it isn't starting to catch on the pan. Stir in the beans and heat through. If you're following ourHealthy Diet Plan, serve half the rice with half the chicken (saving the leftovers for a second meal later in the week). Otherwise you can serve four portions, scattered with a few extra thyme leaves, if you like.
