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Main course · Caribbean

Haitian Epis-Marinated Chicken with Rice and Beans

55 min Serves 4 ~746 kcal/serving ~£9.00 (£2.25/serving) Dairy-freeGluten-freeKid-friendly

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Ingredients

  • 800 g bone-in chicken thighs and drumsticks
  • 1 onion
  • 4 garlic cloves
  • 1 green pepper
  • 3 fresh thyme sprigs
  • 300 g long grain rice
  • 400 g tinned black beans, drained

Nutrition (per serving)

Calories
746 kcal
Protein
48.1 g
Carbohydrate
79.1 g
of which sugars
3.8 g
Fat
24 g
of which saturates
6.8 g
Fibre
9.1 g
Salt
1.04 g

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

Method

  1. 1

    Blend the onion, garlic, green pepper and thyme sprigs to a rough paste (epis) and rub over the chicken. Marinate for at least 20 minutes.

  2. 2

    Brown the chicken and its marinade in a large pot over a high heat for 6-8 minutes.

  3. 3

    Pour in 200ml water, cover and simmer for 25-30 minutes until the chicken has no pink remaining and is tender.

  4. 4

    Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, then drain, and warm the black beans in a small pan.

  5. 5

    Serve the chicken with the rice and beans.

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