Prep
20 min
INGREDIENTS
- 3 lbs bone in chicken legs and thighs mix
- TT salt and pepper
- 1 Tbsp garlic powder
- canola oil
- oil from frying chicken
- 1 large tomato chopped
- 1 green pepper chopped
- 1 medium white onion sliced
- 6 springs fresh thyme
- 2 Tbsp ground pimento seed or all spice
- 1 Tbsp Twist pepper sauce
- 3 Tbsp vinegar
- 1 Tbsp ketchup
Rice and peas with callaloo
- 1 can coconut milk
- water to make 4 cups of liquid with coconut milk
- 1 tin pinto bean
- 4 sprigs thyme
- 1 small white onion sliced
- 2 Tbsp vegetable stock powder
- 2 Tbsp canola oil
- 1 tsp salt
- 1 scotch pepper whole
- 2 cups parboiled rice
- 1 tin callaloo
METHOD
- In a medium pot, add all ingredients except rice and callaloo, bring to a roaring boil.
- Add rice and callaloo let boil till liquid starts to evaporate.
- Let steam on low.
- After 5 minutes cover the pot and let it sit for 15 minutes without opening the lid.
