• 250g long grain rice
  • 500ml chicken stock
  • 400g chopped tomatoes
  • 1 red pepper
  • 1 scotch bonnet chilli
  • 1 onion
  • 1 tbsp vegetable oil
  • A couple of sprigs of Fresh thyme + a few extra to serve
  • 2 bay leaves
  • 1 tbsp curry powder
  • 540g chicken legs and thighs


  1. 1

    Parboil the rice with 500ml of the chicken stock for 10 minutes. Remove from the heat; the rice will still be slightly hard. 

  2. 2

    Blend the pepper, onion, tomatoes and scotch bonnet to a smooth paste.

  3. 3

    Pre-heat the oven at 190°C/fan 170°C/gas mark 5.

  4. 4

    Heat the oil, and add the paste along with the curry powder, leaves from the thyme sprigs and bay leaves. Cook on a medium heat for 10 minutes.

  5. 5

    Put the chicken pieces on a tray with a drizzle of oil and a spoonful of the sauce you just made for each piece of chicken. Bake in the oven for 35 minutes.

  6. 6

    Add the parboiled rice to the sauce with the rest of the stock. Cover and cook for a further 15 minutes. Give it a stir after 10 minutes and add more stock if it feels sticky. 

  7. 7

    Once the chicken has cooked, add to the rice to serve up with some more of the fresh thyme.

Nutritional Details

Each serving provides
  • Energy 1788kj 427kcal 21%
  • Fat 12.0g 17%
  • Saturates 2.5g 13%
  • Sugars 8.4g 9%
  • Salt 0.81g 14%

% of the Reference Intakes

Typical values per 100g: Energy 356kj/85kcal

Each serving provides

57.0g carbohydrate 4.4g fibre 20.0g protein Four of your 5 a day

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