Bajan Pepper Sauce Chicken Thighs with Rice
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Ingredients
- 700 g boneless chicken thighs
- 2 scotch bonnet chilli
- 1 tbsp english mustard
- 60 ml white wine vinegar
- 1 tsp ground turmeric
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 536 kcal
- Protein
- 38.3 g
- Carbohydrate
- 59.8 g
- of which sugars
- 0.7 g
- Fat
- 15.2 g
- of which saturates
- 4.3 g
- Fibre
- 1.4 g
- Salt
- 0.59 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the scotch bonnet chillies with the english mustard, white wine vinegar and ground turmeric to make the pepper sauce.
- 2
Toss the chicken thighs with half the pepper sauce and leave to marinate for 20 minutes.
- 3
Heat the oven to 200C (180C fan, gas 6) and roast the chicken for 25-30 minutes until no pink remains and the juices run clear.
- 4
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, then drain.
- 5
Serve the chicken on the rice with the remaining pepper sauce on the side.
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