St Lucian Bouyon Chicken Stew with Boiled Rice

Ingredients

• 800 g bone-in chicken pieces
• 300 g long-grain white rice
• 2 green banana, peeled and sliced
• 250 g sweet potato, peeled and cubed
• 1 white onion
• 3 clove garlic cloves
• 3 fresh thyme
• 1 whole scotch bonnet chilli
• 600 ml chicken stock
• 2 tbsp vegetable oil

Method

1. 1

   Heat the oil in a large pot over medium-high heat. Brown the chicken pieces all over for 8 minutes, then remove and set aside.

2. 2

   Add the diced onion to the pot and cook for 4 minutes. Add the crushed garlic and thyme and cook for 1 minute.

3. 3

   Return the chicken to the pot and pour over the chicken stock. Add the whole scotch bonnet, green banana and sweet potato.

4. 4

   Bring to the boil, cover and simmer for 30 minutes until the chicken is cooked through and the vegetables are soft. Remove the scotch bonnet.

5. 5

   Cook the rice in salted water according to packet instructions.

6. 6

   Ladle the hearty bouyon into deep bowls and serve with the white rice.