15 ml (1 tbsp) cooking oil
4 chicken thighs
4 chicken drumsticks
1 3/4 tsp salt
1/4 tsp freshly ground black pepper
1 onion, finely chopped
2 cloves garlic, finely chopped
½ X 410 g can chopped tomatoes
1/2 red pepper, roughly chopped
1 X 410 g can red kidney beans, drained
250 ml (1 cup) Spekko Long Grain Parboiled Rice
4 cups water
30 ml (2 tbsp) chopped fresh parsley
a pinch of cayenne pepper
lime wedges to serve (optional)
1.Heat the oil large deep frying pan. Season the chicken with 1/4 teaspoon of the salt and the pepper and add to the pan. Cook turning, until browned – about 8 minutes in all. Set aside.
2.Pour off all but 1 tablespoon of the fat from the pan. Add the onion and saute until soft. Add the garlic and fry another minute. Add the tomatoes and red peppers. Scrape the bottom of the pan to dislodge any brown bits.
3.Stir in the beans, rice, water, parsley, the remaining 1 1/2 teaspoons of salt, and the cayenne pepper. Arrange the chicken on top in an even layer.
4.Bring to a boil and simmer until all the water is absorbed, about 12 minutes. Turn the chicken and reduce the heat to very low. Cover and cook until the chicken and rice are just done, about 15 minutes longer. Serve with the lime wedges, if using.