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| Yummy Jamaican Brown strewed chicken with red beans and rice |
A hearty, spicy, full of flavour Jamaican meal of course!
This one is a handy, foul-free treat.
Brown stewed chicken with red beans and rice. I also had some left over pumpkin from the previous week's Sunday roast dinner. So here's how you go about getting this easy dinner on the table.
Ingredients
- Chicken pieces
- Onion
- Garlic
- Ginger
- Chili
- Red capsicum
- Green capsicum
- Soya sauce
- Pickapepper sauce
- Ketchup
- Apple cider vinegar
- Olive oil
- Salt and pepper
- Thyme
- Sugar
Directions
- Season the chicken with salt, pepper, chili
- Heat up the olive oil in a dutch pot, add the chicken pieces to brown
- Remove the chicken when they look 70% done
- Top up a little more oil if you need and then add the aromatics: onion, garlic and ginger
- Add the capsicums
- Add the seasonings: soya sauce, ketchup, pickapepper and top up with some hot water
- Bring to boil and reduce heat to simmer, add back the chicken and the juices, cover lid
- Add the sugar, vinegar, hot sauce, thyme to taste and reduce the sauce til it's nice and thick and just coating the chicken.
I basically cook all my rice in a rice cooker, never learned to do it any other way.
So I added a drained and rinsed tin of red kidney beans to my washed rice, along with a tin of lite coconut milk (I find the coconut cream too sweet). Long grain rice is best to get that individual grain result. season with a little bit of salt and allspice/mixed spice.
