Jamaican chicken with rice & peas

Ingredients

• Oil

  Larry's Giant Subs

  1 tablespoon or 100g

• Chicken leg

  Broilers or fryers, meat and skin, raw

  4 leg, bone removed or 668g

• Thyme

  Spices, dried

  1 tbsp, leaves or 3g

• Curry powder

  Spices

  1 tbsp or 6g

• Allspice

  Spices, ground

  1 tsp or 2g

• Tomatoes

  Red, ripe, raw, year round average

  4 large whole or 728g

• Red Raw Chillies

  Tesco

  1 Serving or 28g

• Garlic

  Raw

  2 cloves, minced or 6g

• Vegetable Broth

  From bouillons. Low sodium

  2 tsp or 10g

• Basmati

  Patak's

  125g

• Garlic

  Raw

  2 cloves, minced or 6g

• Thyme

  Spices, dried

  1 tbsp, leaves or 3g

• Vegetable Broth

  From bouillons. Low sodium

  1 tsp or 5g

• Black Eye Beans

  In water - Sainsbury's

  400g

• Red Onion

  Freshdirect

  3 small raw or 210g

Directions

1. Heat the oil in a very large non-stick frying pan and cook the onions for 5 mins or until soft. Meanwhile, coat the chicken thoroughly with the thyme, curry powder and allspice. Add to the pan and briefly brown the chicken, then tip in the tomatoes, chilli, garlic and bouillon. Pour over 450ml water, cover and simmer for 30 mins or until the chicken is tender.
2. Meanwhile, tip the rice into a medium-sized pan with the onion, garlic, thyme and bouillon. Pour in 600ml water, cover and cook for 25 mins or until the liquid has been absorbed and the rice is tender. Check toward the end of the cooking time to ensure it isn't starting to catch on the pan. Stir in the beans and heat through. If you're following our Healthy Diet Plan, serve half the rice with half the chicken (saving the leftovers for a second meal later in the week). Otherwise you can serve four portions, scattered with a few extra thyme leaves, if you like.
3. (source: https://www.bbcgoodfood.com/recipes/jamaican-chicken-rice-peas)

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