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Ingredients
8 Drumsticks
1 tbsp Chicken Seasoning
½ tbsp All-Purpose Seasoning
½ tbsp Smoked Paprika
3 Cups Parboiled Basmati Rice
1 Large Onion chopped
1 Cup of Mixed Bell Peppers
3 Cloves crushed garlic
6 Stalks of Thyme
Chicken Stock Cube
Coconut milk
Coconut Oil
1 Large Carrot Diced
Marinade chicken using chicken, all purpose seasoning and smoked paprika, cover and leave in the fridge overnight for best results or minimum 2 hours, remove from fridge at least 20 mins before It’s time to cook. In a heated pan, add ¼ cup of frying oil, brown chicken for roughly 10 mins, turning frequently in order to brown all sides.
Once chicken has been browned, remove them from the pan and set aside, remove most of the oil from the pan, add garlic, onion scallion, sauté for roughly 3 mins then add carrots and bell peppers, re add browned chicken, cover and let this simmer for about 10 mins on medium heat.
Make a sauce for the chicken, I used Grace Fish and Meat sauce, Picka Pepper sauce (original and mango) ketchup, combine this with 2 cups of water. Add sauce to pot, cover and cook for a further 15 mins.
After this time remove chicken, add thyme, 1 tbsp of brown sugar, 1 chicken cube and coconut milk, stir then add washed rice, give the pot another good stir and place chicken on top of the rice, cover with foil and the pot lid, place in a pre-heated oven on gas mark 6 for 30 mins.
