The Slow Cooker Club

Spicy chicken with rice and peas

Serves: 4

Ingredients

• 8 chicken thighs, about 1 kg (2 lb) in total
• 3 tablespoons jerk paste
• 2 tablespoons sunflower oil
• 2 large onions chopped
• 2 garlic cloves, finely chopped
• 400 ml (14 fl oz) can reduced-fat coconut milk
• 300 ml (1/2 pint) chicken stock
• 410 g (131/2 oz) can red kidney beans, drained
• 200 g (7 oz) easy-cook, white long-grain rice
• 125 g (4 oz) frozen peas
• salt and pepper

Preparation

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.
Stir in the rice, replace the lid and cook on high for 45 minutes. Add the frozen peas (no need to defrost) and cook for 15 minutes more.

Spoon on to plates and garnish with lime wedges and coriander sprigs.