Cooking Times

30 min
Prep Time
75 min
Cook Time
105 min
Total Time

Ingredients (12 items)

4.00 cups Long grain rice
parboiled
2.00 lbs Chicken pieces
1.00 can Tomato paste
6 oz
6.00 large Fresh tomatoes
blended
3.00 Red bell peppers
blended
2.00 Scotch bonnet peppers
2.00 large Onions
chopped
5.00 cups Chicken stock
2.00 tbsp Curry powder
2.00 tsp Thyme
dried
3.00 Bay leaves
0.50 cup Vegetable oil

Instructions (8 steps)

1
Season and fry chicken pieces until golden. Set aside.
15 minutes
2
Fry onions in same oil. Add tomato paste, cook until oil separates.
8 minutes
3
Add blended tomatoes and peppers. Cook 20 minutes until reduced.
20 minutes
4
Add curry, thyme, bay leaves, and stock. Bring to boil.
5
Stir in rice and chicken. Season with salt and bouillon.
6
Cover tightly, reduce heat to low. Cook 30 minutes without stirring.
30 minutes
7
Check if rice is tender. If not, add small amount of water and cook more.
10 minutes
8
Fluff rice, serve with fried plantains and coleslaw.