Cuisines

Tuesday, October 13, 2015

Jamaican Dinner

Yummy Jamaican Brown strewed chicken with red beans and rice
This was the night after the Attica Degustation dinner. And what do you eat after a delicate 5 course dinner?
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.