Meals and Courses

  • 1 kg (2 lb) chicken, jointed into 12 pieces (ask your butcher)
  • 1 tablespoon jerk seasoning
  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 1 red pepper, cored, deseeded and chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon chopped thyme
  • 250 g (8 oz) long-grain rice
  • 600 ml (1 pint) hot chicken stock (see page 44 for homemade)
  • 250 g (8 oz) piece of cooked ham, diced
  • 250 g (8 oz) raw peeled prawns
  • 2 tablespoons chopped fresh coriander

Put the chicken pieces in a bowl, add the jerk seasoning and salt and pepper and stir well to evenly coat the chicken.

Heat the oil in a large frying pan, add the chicken pieces and cook for 5–6 minutes until browned all over. Remove from the pan with a slotted spoon.

Add the onion, red pepper, celery, garlic, thyme and salt and pepper to taste to the pan and cook, stirring frequently, for 10 minutes until golden. Return the chicken to the pan.

Add the rice and stir well, then add the hot stock. Bring to the boil, then reduce the heat, cover and simmer gently for 20 minutes.

Stir in the ham and prawns and cook, covered, for a further 10 minutes until the rice is tender and all the stock has been absorbed. Adjust the seasoning and serve immediately.

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