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Main course · Caribbean

Bajan Baked Chicken with Rice and Pigeon Peas

55 min Serves 4 ~868 kcal/serving ~£9.00 (£2.25/serving) Dairy-freeGluten-freeKid-friendly

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Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 1 onion
  • 2 garlic cloves
  • 3 fresh thyme sprigs
  • 300 g long grain rice
  • 400 g pigeon peas
  • 300 ml chicken stock

Nutrition (per serving)

Calories
868 kcal
Protein
56.5 g
Carbohydrate
82.3 g
of which sugars
4.5 g
Fat
32.7 g
of which saturates
9.2 g
Fibre
8.6 g
Salt
1.11 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 200C (180C fan, gas 6). Blend the onion, garlic and thyme sprigs to a paste and rub over the chicken thighs.

  2. 2

    Put the chicken in a roasting tin and bake for 35-40 minutes until the skin is golden, no pink remains and the juices run clear.

  3. 3

    Meanwhile, rinse the rice and simmer it in the chicken stock with the drained pigeon peas for 12-14 minutes until tender.

  4. 4

    Fluff the rice with a fork.

  5. 5

    Serve the baked chicken with the rice and peas.

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