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.