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Creole Lime Chicken and Rice

by Jamie0liversgirl (follow)
Dinner (2274)      Chicken (692)      Make Ahead (307)      Carribean (5)      Pepperpot (1)     
Creole and Carribean cooking is part of my heritage, so in a bid to impress my Grandma I whipped up this dish. She cleaned the plate and asked for the recipe. Objective met.

Preparation Time: 5 minutes
Cooking Time: 1. hour 30 minutes
Makes: 3 servings

6 chicken thighs
1 large onion
2 limes
Fresh thyme
1 tblsp brown sugar
1 red chilli
1 sweet potato
Brown rice (optional)

Remove the skin off the chicken and give it a thorough wash. Place the chicken in a large bowl and season with the thyme.

Halve the limes.

Squeeze the juice on to the chicken. Leave in the fridge to marinade for at least an hour.

Wash the mushrooms and slice finely.

Slice the onion.

Fry the onion and mushrooms in a large frying pan with 2 tblsp of olive oil on a low heat for 10 minutes.

Remove the chicken from the marinade - leaving the marinade in the bowl. Transfer the pieces of chicken into a frying pan and brown for 10 minutes.

Peel and chop the sweet potato. Place in a baking tray, toss in olive oil and place in the oven at 170 degrees/gas mark 4, for 45 minutes.

Halve the chilli. Slice half and put to one side.

Add the chicken to the onions, mushrooms, and finally add the chilli. Add the marinade and fry on a medium heat for 10 minutes.

Pour 250ml of water into the pain, give it a stir to make sure nothing is stuck to the bottom. Cover with a lid for 45 minutes.

After 30 minutes remove the lid and stir in 1 tblsp of brown sugar.

Serve with brown rice and/or fresh avocado.

#Make Ahead
I like this Recipe - 4
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