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Calypso pepperpot chicken with rice and peas
Fruit and vegetables
2
garlic
cloves, crushed
1 tsp dried
thyme
2 tbsp chopped
fresh coriander
, plus sprigs for the garnish
1 small ripe
mango
, peeled, stoned and diced (about 175g/6oz in total)
½
lime
, juice only
1 onion or 3
spring onions
, finely chopped
2
garlic
cloves, finely chopped
1 red finger
chilli
, seeded and very finely chopped
2 sprigs fresh
thyme
Tins, packets and jars
200ml/7fl oz carton
coconut cream
450g/1lb long grain rice
400g/14oz can red eye kidney beans, black-eyed peas or
pigeon peas
, rinsed and drained
Cooking ingredients
3 tsp West Indian hot pepper sauce or
Tabasco
sauce
1 tsp
paprika
3 tbsp
olive oil
1 tbsp
sunflower oil
7.5cm/3in
cinnamon
stick (optional)
125g/5oz
creamed coconut
, coarsely grated
salt and freshly ground
black pepper
Dairy, eggs and chilled
25g/1oz
butter
Meat, fish and poultry
4 boneless, skinless
chicken breasts
Other
1 litre/1¾pints hot water
Back to recipe
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