Chicken Served on a Bed of Caribbean Rice

Total time: 1hr 35m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 626 Kcal


  • 1 tbsp. peanut oil
  • 1 tbsp. rum
  • 2 tbsp. forest honey or treacle
  • 2 red chilli, insides removed, finely chopped
  • 1 tsp. ground coriander
  • 1 tsp. salt
  • a little ground cloves
  • 1.2 kg chicken legs
  • 1 onion, finely chopped
  • 2 clove of garlic, finely chopped
  • 200 g long-grained rice
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tsp. turmeric
  • 4 dl Water
  • a little pepper
  • 1 tin red kidney beans (approx. 200 g), rinsed, drained


  • Combine the oil and remaining ingredients including the clove powder and mix well. Use to coat the chicken pieces and place them on an oven tray lined with baking paper,
  • Bake for approx. 15 mins. in the centre of an oven preheated to 200°C. Reduce heat to 150°C and cook for about another 40 mins.
  • Heat the oil and sauté the onions and garlic. Add the rice, cook while stirring until translucent. Add the spices and briefly continue to cook. Add the water all at once and bring to the boil. Reduce the heat, salt the rice, cover and simmer for approx. 15 mins. over a medium heat until all the liquid has been absorbed. Remove the cinnamon and bay leaves. Mix the beans into the rice and gently heat.
  • Serve the chicken alongside.

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