Serves 2<\/p>\n
Ingredients<\/strong><\/p>\n 1 Scotch bonnet chilli (s) Method<\/strong><\/p>\n 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.
\n1 lemon, juiced (s)
\n1 Tsp. dried thyme
\n1 Tbsp. Jerk Chicken seasoning
\n2 spring onions, finely chopped (s)
\n2 cloves garlic, minced (s)
\n3cm Ginger, grated
\n200mL Blue Dragon coconut milk light (8syn \/2= 4 syns per person)
\n300g Skinless Chicken thigh fillets (p)
\n300g long grain rice
\n300ml chicken stock
\n400g tin of Gungo peas (p)
\nSalt and pepper to taste<\/p>\n
\nRinse beans and leave to drain.
\nMake up the chicken stock.
\nIn a frying pan cook the marinated chicken for 30-40 mins until cooked.
\nHeat 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.<\/p>\n