Chicken stew on callaloo rice
Prep
20 min
An endorphin-boosting stew to help you beat the winter blues!
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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
Instructions
- 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.