Puerto Rican Chicken and Rice

Name: Puerto Rican Chicken and Rice
Yield: Serves 4
Cuisine: Americas
Ingredients: 1 hot red chilli (ideally Scotch bonnet), sliced into thin rings (seeds left in); 175 g (6oz) basmati rice; 8 chicken pieces (a mixture of thighs and drumsticks); 100 g (3½ oz) pitted green olives, ideally stuffed with pimento; 2 cm (¾ in) piece of root ginger, finely chopped; salt and pepper; 1 onion, roughly chopped; 2 tbsp all-purpose seasoning; 3 sprigs of thyme; 1 red pepper, deseeded and thinly sliced; 600 ml (1 pint) chicken stock; lime wedges, to serve; 1½ tsp turmeric; 2 bay leaves; 2 garlic cloves, finely chopped; 3 tbsp sunflower or groundnut oil; 6 allspice berries, crushed; 1 green pepper, deseeded and thinly sliced

Preparation info

Serves
4

Difficulty
Medium

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

This is one of my favourites. The colours are wonderful and, when you take it out of the oven, you just want to get stuck in. Scrumptious. Similar to Spanish paella, it is a dish that just looks after itself. Don’t be tempted to stir – just let the pot do the work on its own.

Ingredients

175 g (6oz) basmati rice
3 tbsp sunflower or groundnut

Americas
Dinner
Caribbean
Puerto Rico
Spicy

Method

Wash the rice in a large bowl, changing the water until it runs clear. Heat the oil in a casserole 30 cm/12 in. in diameter (if you don’t have one, use a heavy-based frying pan). Sprin