Caribbean Chicken With Rice & Peas

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Remove skin from chicken thighs, slash each thigh two or three times and rub with marinade

Step 2

Heat vegetable oil in a large open-safe frying pan, add chicken and fry over high heat until browned on both sides. Lift out with a slotted spoon and transfer to a plate. Add the chopped onions, garlic, reduce the heat and fry for 5 min until softens and lightly browned. Pour in the coconut milk and stock, bring to the boil.

Step 3

Add the chicken, beans to the pan. Mix then cover and cook over low heat for 20 min until chicken is cooked through.

Step 4

Stir in the rice, replace the lid and cook over a high heat for 15 min. Add the frozen peas (no need to thaw) and cook for 5 min. Spoon onto plates.