Description
A quick and easy one-pot meal featuring spicy chicken and rice, perfect for busy weeknight dinners.
Ingredients
Scale
- 1000g chicken (6 medium pieces, legs and thighs recommended)
- 1 teaspoon chicken bouillon cube
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon red pepper (cayenne)
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon salt
- ½ teaspoon curry powder
- 1 tablespoon oil
- ½ – 1 tablespoon lemon juice
- 3 tomatoes (chopped)
- 1 large bell pepper (any color)
- 1–2 scotch bonnet peppers
- ½ small onion (chopped)
- 2 garlic cloves (minced)
- 70g tomato paste (about 2.5oz)
- 2 cups uncooked rice
- 3 cups water
Instructions
- Season the chicken with bouillon, garlic powder, onion powder, cayenne, black pepper, smoked paprika, salt, curry powder, and lemon juice in a bowl and let it marinate.
- Brown the chicken in a pot with oil for about 5-7 minutes until browned.
- Sauté the chopped onion and minced garlic for about 2 minutes until fragrant.
- Add the chopped tomatoes, bell pepper, and scotch bonnet peppers, and cook for about 5-7 minutes.
- Incorporate the tomato paste and let it cook for a few minutes to blend flavors.
- Cook the rice, adding it with water, bringing to a boil, then cover and simmer for about 20-30 minutes.
- Fluff the rice gently with a fork and serve hot.
Notes
This meal is versatile and can be customized with different vegetables or proteins.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One Pot Cooking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg