Caribbean Chicken With Rice And Peas
|Chicken||1 , cut into pieces|
|Dried thyme||1⁄2 Teaspoon|
|Vegetable oil||50 Milliliter (1/4 Cup)|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Ginger root slice||1 Small, minced|
|Curry powder||15 Milliliter (1 Tablespoon)|
|Chicken stock||125 Milliliter (1/2 Cup)|
|Hot pepper sauce||To Taste|
|For rice and peas|
|Small peas||125 Milliliter (1/2 Cup, Small Sized)|
|Boiling salted water||375 Milliliter (1 1/2 Cups)|
|Coconut milk||125 Milliliter (1/2 Cup)|
|Rice||250 Milliliter (1 Cup)|
|Onion||1 Small, chopped|
|Butter||15 Milliliter (1 Tablespoon)|
|Dried thyme||1⁄4 Teaspoon|
Season chicken lightly with salt, pepper and thyme; let stand for 30 minutes.
In skillet, heat oil over medium high heat; brown chicken lightly.
Remove chicken and set aside.
Drain off all but 2 tbsp (25 mL) fat from pan.
Add onion, garlic, gingerroot (if using) and curry powder; cook, stirring, for 3 minutes.
Return chicken to pan; stir to coat with seasoning.
Add chicken stock; cover and simmer until chicken is no longer pink inside, about 30 minutes.
If desired, season with more curry powder, hot pepper sauce, and salt and pepper to taste.
Serve with Rice and Peas.
In saucepan, boil peas in water until tender, about 1 hour.
Drain liquid into measuring cup; add coconut milk (if using), plus enough water to make 2 cups (500 mL).
Return liquid to peas in saucepan.
Add rice, onion, butter, thyme, salt and pepper; simmer, covered, until liquid is absorbed and rice is tender, about 30 minutes.