1 Scotch bonnet chilli (s)
1 lemon, juiced (s)
1 Tsp. dried thyme
1 Tbsp. Jerk Chicken seasoning
2 spring onions, finely chopped (s)
2 cloves garlic, minced (s)
3cm Ginger, grated
200mL Blue Dragon coconut milk light (8syn /2= 4 syns per person)
300g Skinless Chicken thigh fillets (p)
300g long grain rice
300ml chicken stock
400g tin of Gungo peas (p)
Salt and pepper to taste
Clean & cut the chicken, score the skin to allow the marinade to soak in, place in a glass bowl with 1 Tbsp. of Jerk chicken seasoning & the juice of a lemon, mix well with your hands, cover & place in the fridge for at least 1 hr.
Rinse beans and leave to drain.
Make up the chicken stock.
In a frying pan cook the marinated chicken for 30-40 mins until cooked.
Heat a large saucepan sprayed with Fry Light. Add the spring onion, ginger & garlic, cook, stirring, until soft. Add the rice, thyme, beans, coconut milk & stock, bring to the boil. Place the chilli on top. Simmer, covered, for 30-40 minutes or until all of the moisture has been absorbed by the rice. Remove the scotch bonnet chilli, leave to stand for 5 mins, covered. Serve with the cooked chicken.
Credit: Pete’s Recipe Book
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