Jamaican Brown Stew Chicken with Rice and Peas

Ingredients

• 800 g bone-in chicken thighs
• 300 g long-grain white rice
• 400 g tinned kidney beans
• 400 ml coconut milk
• 2 tbsp browning sauce
• 4 spring onions
• 4 garlic cloves
• 1 tsp ground allspice
• 4 fresh thyme
• 2 tbsp vegetable oil

Method

1. 1

   Score the chicken thighs and rub with browning sauce, crushed garlic, allspice, thyme sprigs and a generous pinch of salt. Leave to marinate for at least 15 minutes.

2. 2

   Heat the oil in a heavy-based pan over medium-high heat. Brown the chicken pieces on all sides for about 8 minutes, then remove and set aside.

3. 3

   Add the sliced spring onions to the pan and cook for 2 minutes, scraping up any browned bits. Return the chicken to the pan and pour over 300ml of water.

4. 4

   Cover and simmer on a low heat for 25 minutes until the chicken is cooked through and the sauce has thickened.

5. 5

   Meanwhile, combine the rice, coconut milk, drained kidney beans and 200ml water in a saucepan. Season, bring to the boil, then cover and cook on the lowest heat for 18 minutes.

6. 6

   Fluff the rice and peas with a fork and serve alongside the brown stew chicken.