Spicy chicken with rice, with a bit of spice to warm the family!
about 6 hours on low
8 chicken thighs, about 1 kg in total
3 tablespoons jerk paste
2 large onions chopped
2 garlic cloves, finely chopped
400ml can reduced-fat coconut milk
300ml chicken stock
410g can red kidney beans, drained
200g easy-cook, white long-grain rice
125 g frozen peas
Remove the skin from the chicken thighs, slash each thigh two or three times and rub with the jerk marinade. Heat 1 tablespoon oil in a large frying pan, add the chicken and fry over a high heat until browned on both sides. Lift out and transfer to a plate.
Add the remaining oil, the onions and garlic, reduce the heat and fry for 5 minutes or until softened and lightly browned. Pour in the coconut milk, stock and any unused jerk paste, season with salt and pepper and bring the mixture to the boil.
Transfer half the mixture to the slow cooker pot, add half the chicken pieces, all the beans and then the remaining chicken, onions and coconut mixture. Cover and cook on low for 6–8 hours or until the chicken is tender.
Check for seasoning, then serve with a portion of white rice.