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2½ cups (500g) long grain parboiled rice,Vegetable Oil,Chicken (whole chicken or chicken drumsticks or wings),Shrimps(optional),1 tablespoon Nigerian curry powder (NOT Indian Curry),½ cup green beans and green peas,½ cup diced carrots,½ cup sweet corn,3 tablespoons diced red bell pepper, Salt (to taste),Black pepper,2 onions,3 stock cubes,1 tablespoon thyme,
InstructionsAdd the parboiled Rice to the stock and cook until the water is dried up.Preheat the oil in a Pan, throw in the Onions and fry for a minute or two, add the shrimps, mixed vegetables and the seasonings ( Thyme, Curry Powder, Salt and Stock Cube,pepper both diced bell pepper)Throw in the rice and stir-fry for about 3 to 5 Minutes. Take it off the heat and serveIngredients for Fried chicken1.2kg chicken,2 tatashe peppers,1-2 Scotch bonnet peppers or habanero peppers,2 onions,1 cooking spoon vegetable oil,6 small stock cubes,1 tablespoon thyme,Salt (to taste),..........Before you prepare the Peppered Chicken................
Cut one of the onions into tiny pieces and cut the other into thin slices...........Remove the seeds from the tatashe or scotch bonnet peppers, cut into small pieces and blend with a hand blender. The blending should be coarse not smooth. Any blender that allows you to grind the pepper without adding water should do. For a normal blender, add just enough water to help the blades of your blender move.,.......Clean the chicken. Cut them into desireable sizes if you bought whole chicken. Place in a bowl and add the thyme, diced onions and stock cubes (crushed). Massage the seasoning and spices into the chicken with your hands, cover and put in the fridge to marinate for at least one hour.......Directions for making Peppered Chicken
When the chicken has marinated for 1 hour, place in a pot, pour some water and start cooking. I add water because I use a pressure cooker. If using a normal pot, just start cooking and by the time it starts to boil, water will seep out from the chicken.............When the chicken is done, take them out and grill/broil in the oven at 180øC (350F) till golden all over. If you are preparing another meal on the same day (say Fried Rice), use the chicken stock (water from cooking the chicken), to prepare it. If you are just preparing Peppered Chicken to serve with a chilled drink, put the chicken stock in your freezer, chicken stock always comes in handy when you are preparing another meal.........Pour the vegetable oil in a dry pot and heat it up........Add the pepper blend and start frying on low to medium heat till all the water dries up...........Add the grilled/broiled peppered chicken and stir very well with a spatula till the popping red peppers have coated every inch of the chicken. Add salt at any time if necessary.That's it!
InstructionsAdd the parboiled Rice to the stock and cook until the water is dried up.Preheat the oil in a Pan, throw in the Onions and fry for a minute or two, add the shrimps, mixed vegetables and the seasonings ( Thyme, Curry Powder, Salt and Stock Cube,pepper both diced bell pepper)Throw in the rice and stir-fry for about 3 to 5 Minutes. Take it off the heat and serveIngredients for Fried chicken1.2kg chicken,2 tatashe peppers,1-2 Scotch bonnet peppers or habanero peppers,2 onions,1 cooking spoon vegetable oil,6 small stock cubes,1 tablespoon thyme,Salt (to taste),..........Before you prepare the Peppered Chicken................
Cut one of the onions into tiny pieces and cut the other into thin slices...........Remove the seeds from the tatashe or scotch bonnet peppers, cut into small pieces and blend with a hand blender. The blending should be coarse not smooth. Any blender that allows you to grind the pepper without adding water should do. For a normal blender, add just enough water to help the blades of your blender move.,.......Clean the chicken. Cut them into desireable sizes if you bought whole chicken. Place in a bowl and add the thyme, diced onions and stock cubes (crushed). Massage the seasoning and spices into the chicken with your hands, cover and put in the fridge to marinate for at least one hour.......Directions for making Peppered Chicken
When the chicken has marinated for 1 hour, place in a pot, pour some water and start cooking. I add water because I use a pressure cooker. If using a normal pot, just start cooking and by the time it starts to boil, water will seep out from the chicken.............When the chicken is done, take them out and grill/broil in the oven at 180øC (350F) till golden all over. If you are preparing another meal on the same day (say Fried Rice), use the chicken stock (water from cooking the chicken), to prepare it. If you are just preparing Peppered Chicken to serve with a chilled drink, put the chicken stock in your freezer, chicken stock always comes in handy when you are preparing another meal.........Pour the vegetable oil in a dry pot and heat it up........Add the pepper blend and start frying on low to medium heat till all the water dries up...........Add the grilled/broiled peppered chicken and stir very well with a spatula till the popping red peppers have coated every inch of the chicken. Add salt at any time if necessary.That's it!
