Jamaican inspired chicken & rice bake with a pineapple salsa.
Serves 4
Ingredients
Jamaican rub mix:
1 tbsp onion powder
1 tbsp garlic powder
2 tsp smoked paprika
1 tsp allspice
1 tsp thyme
½ tsp chilli flakes
½ tsp cumin
¼ teaspoon nutmeg
¼ teaspoon cinnamon
1 tbsp sugar
5 large chicken thigh cutlets – bone in skin on
1.5 cups white rice
1 large white onion – finely diced
1 large red capsicum – diced
1 can kidney beans – drained and rinsed
3 cups veggie stock
Salsa:
Half a large pineapple – diced
1 cup coriander – diced
1 large spring onion- thinly sliced
1 tbsp jalapeños – finely diced
Juice of one lemon
To serve: sliced red chilli and sour cream
Instructions
Preheat the oven to 200 fan bake.
Mix the spice ingredients together in a bowl.
In a separate bowl add the chicken, then 2 tbsp of the Jamaican rub, mix well and drizzle with olive oil. Set aside.
In your Biroix Dutch oven mix the rice, capsicum, onion, kidney beans and 1.5 tbsp of the rub together. Pour the veggie stock over the top and mix well.
Place the chicken pieces on top, and season with salt and pepper.
Put the lid on and bake for half an hour.
Whilst this is baking, mix together the salsa ingredients and set aside.
When the chicken has been cooking for 30 minutes, take the lid off and put it back in the oven for 25 minutes.
Serve the chicken bake with the pineapple salsa on top and a good dollop of sour cream and some sliced chilli.
