Ingredients

• ~1kg of chicken
• 3/4 medium brown onion
• 1/4 medium red onion 
• 1 can of plum peeled tomatoes
• 2 medium or 3 small tomatoes
• 1 medium red bell pepper
• 1 romano pepper
• 1+ scotch bonnet peppers
• 3 tbsps tomato puree / paste
• Vegetable oil
• 1 seasoning stock cube
• 2 chicken stock cubes
• 1 tbsp chilli powder
• 2 tbsps of curry powder
• 1 tbsp dried thyme
• 2-3 bay leaves
• Salt
• 2.5 cups of rice 
• 1 tbsp of butter 

Method

Preparing the chicken:

• Clean ca. 1kg of chicken in lemon and water
• Add to a pot and seaon with 2 chicken stock cubes and 1 tbsp of chilli powder
• Slice 1/4 of a medium onion and add on top
• A few spritz of spray oil
• Pour boiling water over the chicken until it is just about covered
• Boil for around 15 minutes
• After boiling, you can either air fry (180°c for 25 minutes) or deep fry the chicken until it is crispy

Preparing the pepper mix:

• Roughly chop:
  • 1x romano pepper (deseeded)
  • 1x medium red bell pepper (deseeded)
  • At least 1 sctoch bonnet pepper
  • 2x medium tomatoes or 3x small tomatoes
  • Half of a medium onion
• Grill the above contents with a few spritz of spray oil for about 30 minutes. One finished, the vegetables should be a bit blackened 
• Blend together:
  • 1x can of plum peeled tomatoes
  • The grilled vegetables
  • Blend to a point where the mixture is still slightly thick

Bringing it all together:

• Heat up just over 1/8 cup of vegetable oil, 3 tablespoons of tomato puree and around 1/4 of a sliced red onion on a hot temperature
• After 3-5 minutes of frying, add in the pepper blend – note that this stew will start popping in the heat
• To season the pepper mix add:
  • 1 seasoning cube
  • 2 tbsps of hot curry powder
  • 1 tbsp of thyme
  • 2-3 bay leaves
  • 1 tsp of salt
  • Allow this to simmer on a medium temperature for 15 minutes
• Whilst this is simmering wash 2.5 cups of rice by running under water until the water eventually turns clear
• Take blend off the heat - add the washed rice and mix together. Next, add the stock from the chicken we boiled earlier until it is just above the rice
• Cover pot with foil and the lid and steam the rice on a low temperature. Every 15 minutes check the rice and mix it. After your first or second check the rice will start to burn on the bottom (this is inevitable), after this point do not mix from the bottom, mix the top/middle
• Steam the rice until you are happy with the softness. Patience is key – the rice will come together eventually if you remain patient with the steaming
• Once the rice is sufficiently soft, add 1 tbsp of butter and mix into the rice and add salt to taste. Cook on a medium to hot temperature for a final 5 minutes

EAT THIS WITH...

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