One-Pot 'Jamaican' Chicken with Rice and Peas
1 large onions, peeled and chopped
1-2 tbsp Jamaican or jerk seasoning
8 chicken thighs (skin on)
350g long-grain rice
1 litre chicken stock
400g can red kidney beans, drained and rinsed well
Heat the fat in a large pan and lightly brown the chicken pieces on all sides. Remove from the pan and set aside. Fry the onion gently until soft. Add the spice mix, then tip in the rice and cook for 1 min, stirring all the time. Stir in the kidney beans and then add the chicken stock. Lay the browned chicken pieces, skin-side up, on top. Bring to the boil, then turn the heat down, cover the pan and simmer for 40 minutes or so until the chicken is cooked through and the rice is tender.