One-Pot Caribbean-Style Spiced Chicken, Rice & Peas

Updated at: Thu, 17 Aug 2023 05:05:11 GMT

Step 1

Before you begin... This recipe takes around 5 min [10 min] to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Step 2

Now, let's get started! Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air Add half the thyme (stalks and all!) to one side of a tin foil-lined baking tray and top with the chicken breast portions Drizzle with vegetable oil and sprinkle over the cayenne pepper (can't handle the heat? Go easy!), smoked paprika and a pinch of salt and pepper

Step 3

Put the tray in the oven for 30 min or until cooked through and crispy (no pink meat!) – this is your Caribbean-style spiced chicken Heat a large, wide-based, oven-proof casserole dish with a small drizzle of vegetable oil and a small knob of butter over a medium-high heat Peel and chop the brown onion[s] into wedges and crush the garlic cloves open by squashing them with the side of a knife and remove the skins

Step 4

Boil a kettle Add the onion wedges to the dish with the crushed garlic and cook for 1-2 min Whilst the onion and garlic is cooking, drain and rinse the black beans

Step 5

Add the ground allspice and ground cumin to the pan with the basmati rice, drained black beans and remaining thyme (including the stalks!) Add the stock mix and the creamed coconut to the dish with 300ml [600ml] boiled water and mix everything together Season with a generous pinch of salt and pepper then bring to the boil over a high heat, once boiling, cover with a lid and put the dish in the oven for 15-20 min or until all the water has absorbed and the rice is cooked

Step 6

Once the rice is cooked, roll the lime[s] with your hand on a hard surface (to release more juice) and cut in half Remove the dish from the oven and add the juice of 1/2 [1] lime, then set aside for 5 min to steam (keep the lid on!) – this is your rice & peas Cut the remaining lime into wedges Serve the Caribbean-style spiced chicken over the rice & peas with the spinach to the side (discard the thyme stems!) Drizzle any remaining chicken juices over the top and squeeze the juice from the lime wedges over the rice Enjoy!

1 liked

0 disliked