One Pot Wonder

I love a meal that cooks in one pot... Not only is it easy to serve but, happily, easy to wash up after.  This is something that was quick to throw together with ingredients that, bar the chicken, I always have in the cupboard.  As for the chicken, thighs are always a sensible option, easily portion-controlled and much, much tastier than all the skinless breast fillets you can throw at me!  I usually have these in the freezer so it was an ideal meal to make when we are snowed in.  The Jamaican spice blend can be any of your choosing, bringing a hint of sunshine and warmth to what is - essentially - a very simple meal.

One-Pot 'Jamaican' Chicken with Rice and Peas

3 tbsp dripping or oil
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.

Cath xx