Rice and Peas with Brown Stew Chicken

Ingredients14

• chicken pieces1 kg
• onion1
• garlic4 cloves
• scallions4
• fresh thyme6 sprigs
• Scotch bonnet pepper1
• tomato1
• allspice berries8
• vegetable oil2 tbsp
• long-grain rice400 g
• cooked red kidney beans400 g
• coconut milk400 ml
• salt2 tsp
• black pepper1 tsp

Method

1. Season the chicken with salt, pepper, chopped onion, garlic, scallions, thyme, and allspice, and let it marinate briefly.
2. Heat the oil in a pot, brown the chicken on all sides, then add the tomato and whole Scotch bonnet.
3. Add a little water, cover, and simmer until the chicken is tender and the sauce is reduced and brown.
4. Rinse the rice and put it in a separate pot with the kidney beans, coconut milk, and salt.
5. Add enough water to cover the rice by about 2 cm, then bring it to a boil.
6. Reduce the heat, cover, and cook until the rice is tender and the liquid is absorbed.
7. Fluff the rice and peas and serve with the brown stew chicken.