My "wife to be's" ~ OFF THE HOOK ~ Savoury Stewed Chicken with Rice & Beans

Ingredients for Chicken:

8-12 Bone-in skinless chicken thighs
2 Cups of water
2 medium onions finely chopped
6 large garlic cloves minced
2-3 habaneros minced
1 bunch green onions chopped
1 large can Tomato Paste
2 cups chicken broth
1/4 cup white vinegar
1/4-1/3 cup soya sauce
2 tablespoons of curry powder
1 table spoon Jamaican All Purpose Seasoning
1 heaping tablespoon of whole pimentos (Jamaican Allspice)
1 tablespoon of liquid browning (molasses)
1 teaspoon dried thyme
Salt & pepper (approx 2 Tsps Ea.)
Hot sauce to taste
Oil for pan

Rice & Beans:
2 Cups of Rice
4 Cups Water
1 Tablespoon Butter or Margarine
1 Can of black turtle beans
2 teaspoons fresh thyme or 1 teaspoon dried.
Salt & Pepper to taste

Directions:

Rinse chicken then soak in water and vinegar while preparing vegetables. Mostly drain then add salt and pepper, dried thyme, onions, habaneros and garlic.





Mix. In a large saucepan, heat oil over medium heat. Add chicken mixture and brown. Add Curry spice, Jamaican Seasoning and Allspice. Mix soya sauce, tomato paste, browning and chicken broth, slowly add to chicken.





Simmer on low for 30-40 minutes.





In a large pot, add rice, water and butter/margarine. Bring to a boil. Add thyme salt and pepper and cook over low heat til most of the water evaporates.





Drain beans then add to rice. Stir. Cook til all moisture is gone.

Add green onions to chicken and hot sauce to taste.

Cook for an additional 5-10 minutes then serve over rice and beans.





Serves 4-6

A hearty recipe reminiscent of the Islands.

Enjoy.

“Trust me on this one folks”!