Calypso Chicken with Rice
|White wine||3 Fluid Ounce (About 80 Milliliter Or 6 Tablespoon)|
|White sauce||1⁄2 Pint (About 300 Milliliter Or 1.25 Cup)|
|Oregano||7 Gram (About 1.5 Tablespoon)|
|Lemon juice||1 Tablespoon (About 15 Milliliter)|
|Patna rice||6 Ounce (About 175 Grams Or 0.75 Cup)|
|Chopped onion||2 Ounce (About 50 Grams Or 0.25 Cup)|
|Garlic||1 Clove (5 gm), peeled and chopped|
|Oil||1 Fluid Ounce (About 25 Milliliter Or 2 Tablespoon)|
|Pepper||1⁄4 Pound, chopped (Use Red Or Green, About 100 Grams)|
|Corn kernels||1⁄4 Pound (About 100 Grams Or 0.5 Cup)|
|Diced mango chutney||2 Ounce (About 50 Grams Or 2.5 Tablespoon)|
1 Preheat the oven to 190Â°C, 375Â°F,gas5.
2 Stir the white wine into the white sauce and simmer for 10 minutes.
3 Place the chicken in an oven- proof dish.
Pour the sauce over and sprinkle with oregano.
Bake for 1 1/2 hours.
4 Meanwhile, make the rice.
Boil the rice in salted water for 20 minutes.
Drain and run hot water through the rice in a sieve to remove any trace of starch.
5 Saute the onion and garlic in the oil gently for 5 minutes.
6 Stir in the chopped peppers and corn kernels.
Cook for 3 minutes.
7 Mix with the rice, season with salt and pepper.
Mix in the chut- ney.
8 When ready to serve, add the lemon juice to the chicken.
Put the rice in a dish, and place the chicken on top.