Thursday, 25 November 2010

Hot and kickin' Puerto Rican Chicken

I had to blog this recipe just as an excuse to show you this perfect example of a Scotch Bonnet pepper....beautiful!
Yep, the whole of that bad boy went in, along with another hot red chili which had taken up residence in the crisper.  This is one of my favourite recipes of the year, we have made it several times with excellent results.  It cooks itself.  It is a Levi Roots recipe, and apparently one if his favourites too.  So here goes, for once I am going to give you the whole recipe:

Puerto Rican Chicken and Rice (serves 4)
175g (6oz) basmati rice
3tbsp sunflower or groundnut oil
8 chicken pieces (thighs, drumsticks, whatever)
2 tbsp all-purpose seasoning
salt and pepper
1 onion, roughly chopped
1 red pepper, deseeded and thinly sliced
1 green pepper, as above
2 garlic cloves, finely chopped
6 allspice berries, crushed
1.5 tsp turmeric
2cm piece of root ginger, finely chopped
1 hot red chilli (ideally scotch bonnet) sliced into rings, or more if you like it fiery, like me
600ml chicken stock (I use Kallo organic free range chicken stock cubes, they are ace)
3 sprigs of thyme
2 bay leaves
100g pitted green olives, ideally stuffed with pimento
lime wedges to serve.

Phew!  Now do the following with the above:
  1. Wash the rice lots, until the water runs clear, or as much as you can be bothered.
  2. Season the chicken with the all-purpose seasoning, salt and pepper.
  3. Heat the oil in a frying pan and brown the chicken on all sides.
  4. Remove the chicken from the pan, add the onion, peppers and garlic and saute until peppers soften. 
  5. Add the allspice, turmeric, ginger and chili and cook for a minute longer.
  6. Put the chicken in a casserole dish, big enough so it can all fit in one layer.  
  7. Add the veg.
  8. Pour the rice round the chicken, add the stock, thyme and bay and season well.
  9. Oven cook for 40 minutes at gas mark 5/6, no need to stir or anything like that.
  10. 15 minutes before the end of cooking time add the olives.
When it is done there should be a golden crust of rice on the top, the stock should be absorbed and the chicken cooked through, check this by piercing to make sure the juices run clear.  Serve with lime wedges to squeeze over.  I'm starving now I've written that; tea time!

3 comments:

Martin Boulton said...

We recently cooked this recipe and paired it with bottles of L'Esprit de Sauvignon Vin de Pays d'Oc 2010 and Hannu Chenin Blanc 2011 a South African white. Both were from the Sunday Times Wine Club. The French white was crisp and zesty with citrus lemon and OK with the meal.
The Chenin had apple and peach notes with good acidity and a creaminess on the palate. We all preferred this with the chicken.

albert said...

Looks awesome. Must have Taste delicious too. Mouthwatering recipe, looks so inviting.We cook long grain basmati rice almost every day as part of the main course

Ali G said...

Have cooked this at least 10 times now and everyone who has tried it has absolutely loved it including my very fussy son! Thanks for posting this fab recipe