Chicken stew with Peacock rice and plantain

(No Ratings Yet)


    • 3 cups of Peacock Thai Jasmine rice
    • 2 pounds of chicken
    • 2 medium size onions
    • 10 medium size tomatoes
    • 10 - 12 peppers
    • 3 fingers of plantain
    • 2 cooking spoons of cooking oil
    • 2 dessert spoons of tomato puree/paste
    • 2 maggie cubes
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon rosemary
    • 1 teaspoon curry poder
    • 2 cloves of garlic
    • salt
    • 1 lemon


    • Step 1

    • Remove the skin of the chicken and as much of the fat as you could get off. Cut it in to sizeable portions and rinse it in a Little lemon water.

      Step 2

    • Add black pepper, crushed maggie cubes, crushed garlic and salt.

      Step 3

    • Toss it to get all the spices around to all the pieces. Let it stand for 3 to 5 minutes then put it in a coverd pot and steam.

      Step 4

    • When the chicken is cooked, drain off the stock (liquid goodness from the steaming) and put aside.

      Step 5

    • Pour half the cooking oil into a frying pan, heat and carefully place the chicken in the hot oil. When they start to get golden, they are ready to be removed.

      Step 6

    • Using the same pot you steamed the chicken in, heat about half the oil left over from frying the chicken. Add the slices onions, stirring occassionally. Fry the onions till they lose their colour and start to look transparent. When they do, add the curry powder and continue to fry.

      Step 7

    • Continue to fry the onions and curry until they begin to brown around the edges. Add the tomato puree stirring continuously for about 2 minutes. Add the blended tomatoes and stir until it is evenly mixed. Cover and leave to simmer.

      Step 8

    • As the sauce tickens, it will begin to fry again. Fry it for a while, until it is begining to stick to the bottom. Add the chicken stock and stir. At this point, add the fried chicken to the sauce. Turn down the heat, cover half way and leave it to simmer.

      Step 9

    • Wash and peel the plantain, then slice the plantain. Heat the remaining oil in a frying pan. When it is hot enough, carefully place the plantains in and prepare a colander to drain the plantains when they are done.

      Step 10

    • Wash the Peacock Thai Jasmine rice and place in a colander. Drain it for a few minutes then place in a pot. Add salt to taste and bring to a boil. Turn the heat down to the lowest and leave it to cook slowly. In about 15 to 20 minutes, you should have nice fluffy Peacock Thai Jasmine rice to go with your chicken stew. If you want to add some vegetables, put them in a few minutes before the Peacock rice is cooked. That way they will steam a Little but will not get soggy.