My Jamaican grandmother always uses her dutch pot when she cooks for the whole family. It is the perfect receptacle to stew meat slowly, especially awkward to-fit chicken thighs and legs of various sizes.
I've used the same seasoning my grandmother uses to make her classic chicken, rice and peas. If you don't have a dutch pot a large saucepan will do. This recipe is a winner, and will fragrance your kitchen something beautiful.
Ingredients 2 Frozen Chicken thighs
2 Frozen Chicken legs
Thumb sized-amount of ginger
3 Garlic cloves
Half tin of chopped tomatoes
2 Thyme sprigs
5 Rosemary leaves
Tsp All-purpose seasoning
Tsp Coconut oil
Cup of brown rice
Tsp of black eyed peas
Tsp aduki beans
Half tsp black pepper
Half scotch bonnet pepper
Chop the pepper and garlic cloves.
Add to the frozen chicken pieces along with the thyme.
Pour over 100ml of water and leave in the fridge overnight.
Add the coconut oil to the pot of beans (to soften overnight) and set aside.
Chop the onion and ginger and place in the dutchpot with a large 'glug' of oil.
Cook for 5 minutes (until the onions have a lightly coated with a caramel colour), over a meidum heat and add the chicken.
Cook for 15 minutes until most of the water has been absorbed.
Add the tomatoes (on the vine) along with the black pepper.
Turn the heat to low and pour in 50ml of water along with a level tsp of all-purpose seasoning.
Add half a tin of chopped tomatoes.
Cover with a lid and turn the heat to a simmer for 30 minutes.
Wash the rice and place in a saucepan with 2 cups of water along with the beans and coconut oil.
Cook on a high heat until the water boils, then turn to a simmer.
Cover with a lid for 25 minutes - brown rice takes double the time of white, if you're using regular basmati reduce the time to 12 minutes.
Halfway through cooking add a pinch of sugar to the chicken, stir, and replace the lid.
Check the chicken is cooked by removing the lid - if you have a dutch pot make sure you're using oven gloves.
Remove the lid from the rice.
Serve two legs per person on a bed of rice.
The stewed chicken will keep in the fridge for two days, and makes a great sandwich filler.