Ingredients
- 6 Boneless and skinless chicken thighs
- 1 large onion chopped
- 1 small red chilli, seeded and chopped, optional
- several sprigs of fresh thyme
- 2 Tbsp chicken seasoning
- 1 Tbsp paprika
- 2 Tsp Ground coriander
- 2 Tsp ground cumin
- 2 Tbsp vinegar
- 3 Tbsp soy Sauce
- 2 Tbsp vegetable oil
- 2 Tbsp sugar
- 600 ml/1 pint American easy cook rice
- 2 Tbsp tomato puree
- 420 g can red kidney beans, drained and rinsed
- 2 Tbsp fresh coriander leaves, optional
Preparation
Step 1
Put the chicken into a large dish, and season generously with freshly ground black pepper. Add the onion, garlic, chilli if using, thyme, chicken seasoning, paprika, coriander, cumin, vinegar and soy sauce. Cover and leave to marinate for at least two hours or overnight if possible.
Heat the oil and sugar in a large heavy based pan until it becomes a golden caramel colour. Immediately add chicken, so the oil and sugar don’t burn. Cook without stirring for 5 mins. Cook for 15 more mins stirring from time to time.
Add the rice, stir and pour in 1.1 litres/2pints water together with the tomato puree. Cover and simmer for 20 mins. Until the rice is tender and all the liquid has been absorbed. Add the kidney beans, warm through for a couple of minutes, then sprinkle with fresh coriander to serve, is using.