Ingridients:
1.5kg long grain rice
2 sweet pointed red peppers
2 medium onions
2 scotch bonnet
1 tin tomato puree
chicken stock – see below
Tomato paste:
1/4 tsp garlic powder
1/4 tsp ginger powder
1/8 tsp cinnamon (pinch)
1 tsp curry powder
1/2 tsp thyme
1/2 cup oil
2 seasoning cubes
5 bay leaves
salt to taste
Chicken stock – 50mins cooking
2 litres of water
2kg hard chicken
1 tsp smoked paprika
1 tsp garlic powder
1 tsp ginger powder
2 tsp chilli powder
2 tsp mixed herbs
1 tsp thyme
1 tbsp curry powder
2 tsp salt
2 stock cubes
1 medium onion
if using soft chicken, best marinated over night and cook for 10 -15mins
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