Chicken thighs Barbados
easy
50 mins
50 mins
Ingredients
- 4 Chicken legs (approx. 175 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 200 g Long grain rice
- 1 jar(s) (446 ml; separation weight: 260 g ) Pineapple in slices
- 2 can(s) (425 ml each; separation weight: 255 g) Kidney Beans
- 1 collar Spring onions
- 2 medium-sized onions
- 1 Garlic clove
- 3 TABLESPOONS Pineapple Jam
- 7-10 Tbsp Cayenne pepper
- 7-10 Tbsp Sweet peppers
- 2 TABLESPOONS demerara sugar
- 50 ml brown rum
- 2 small chilies
- 350 ml clear chicken stock (instant)
- 3 TABLESPOONS Tomato ketchup
- 3 TABLESPOONS White wine vinegar
- 1-2 TABLESPOONS Cornstarch
- 7-10 Tbsp Chilli and parsley
Directions
- 1
Wash chicken legs and pat dry. Season with salt and pepper. Heat oil in a roaster. Brown the legs in it. Then continue to roast in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for 25-30 minutes. From time to time, baste the meat with the frying fat. Put the rice in plenty of boiling salted water and let it swell covered over a low heat for about 20 minutes.
- 2
Drain pineapple and beans, catching the pineapple juice. Cut the pineapple into large pieces. Clean, wash and chop the spring onions. Peel onions and garlic. Cut the onions into slices and finely dice the garlic. Heat up jam and 1 tablespoon of water. Season with cayenne pepper and paprika. Brush the legs with it about 10 minutes before the end of the frying time. Then take them out and keep them warm. Heat the roast stock. Fry onion slices and garlic in it. Add sugar and let it caramelize. Deglaze with rum and reduce by half. Clean the chilli pepper, cut lengthwise, remove seeds, wash and cut into pieces.
- 3
Then take them out and keep them warm. Heat the roast stock. Fry onion slices and garlic in it. Add sugar and let it caramelize. Deglaze with rum and reduce by half. Clean the chilli pepper, cut lengthwise, remove seeds, wash and cut into pieces. Pour chicken soup and 100 ml pineapple juice over the onions and bring to the boil. Add the chili, beans, pineapple and spring onions and warm up. Stir in ketchup and vinegar. Season to taste with salt and pepper. Stir starch and 2 tablespoons of water until smooth, thicken stock with it. Arrange the vegetables with the chicken legs. Garnish with chilli and parsley if necessary. Serve with rice
- 4
Add the chili, beans, pineapple and spring onions and warm up. Stir in ketchup and vinegar. Season to taste with salt and pepper. Stir starch and 2 tablespoons of water until smooth, thicken stock with it. Arrange the vegetables with the chicken legs. Garnish with chilli and parsley if necessary. Serve with rice
- 5
E 39; F 18; KH 102 g
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