S
shaun
Guest
Cut chicken into strips, marinade with fresh thyme, 2 cloves of crushes garlic, 1.5 tbsp of Jamaican curry powder, lemon juice and butter for 2 hours.
Fry the chicken until brown and remove. Add one chopped onion and cook until brown, add scotch bonnet pepper, peeled and seeded chopped tomatoes, peanut paste made with 100g of roasted peanuts and a little water, and 400ml of chicken stock.
Add par boiled long grain rice to the chicken and peanut mixture, bake in a buttered dish, covered for 15 minutes. Serve with lime juice and coriander.
Fry the chicken until brown and remove. Add one chopped onion and cook until brown, add scotch bonnet pepper, peeled and seeded chopped tomatoes, peanut paste made with 100g of roasted peanuts and a little water, and 400ml of chicken stock.
Add par boiled long grain rice to the chicken and peanut mixture, bake in a buttered dish, covered for 15 minutes. Serve with lime juice and coriander.