Coconut oil/ vegetable oil
Scotch bonnet peppers
Make your coconut milk. Cut the coconut into small pieces, pour in a blender, add some water & blend. Pour the blended coconut mixture into a sieve to extract the coconut milk.
In a clean pot, pour a little coconut/ vegetable oil
( a little as the coconut milk contains some oil). Add your sliced onions, chopped ginger, garlic, green chilli & scotch bonnet.
Fry for about two minutes then add your chicken broth. Add seasoning cubes, paprika, salt, a little curry, thyme, ground crayfish & any other spice you like & finally the coconut milk.
Let it come to a boil then add the parboiled rice. Ensure the rice is only slightly covered by the sauce.
Boil until there’s no water left and voila! Your coconut rice is ready.
Peppered chicken Ingredients
Cut chicken parts
Chopped scotch bonnet
Wash the chicken parts thoroughly, put in a pot. Add seasoning cubes, salt, paprika, curry, thyme, chicken seasoning and onions. Add a little water to allow the spices to permeate into the chicken while steaming.( I usually decant the stock after a little steaming because the stock is usually quite tasty & undiluted at this point)
then I add some more water and one seasoning cube to replace some of the decanted stock. Boil until chicken is soft.
I usually grill/ fry the chicken after boiling
In another pot, add a little vegetable oil, some chopped onions, Ginger, garlic. When the onions is translucent, add some chopped tomatoes and scotch bonnet then fry until dry. Its dry when the oil seems to float to the top. Add a little of the chicken stock. Add salt and seasoning cubes as desired, then some more water(not too much
Pour the fried/grilled chicken into the sauce( ensure the sauce almost covers the chicken & then leave to boil together on low heat.
When you notice the sauce is almost dried and has totally permeated the chicken, take off the fire and turn properly.
Recipe by @noellas_onlinerestaurant