Chicken, Rice and Peas

Raw chicken is a bit of a nightmare to deal with at a festy, so it's best to buy it pre-cooked. If you have to start from raw then boil the chicken for 20 minutes first, saving the water to use as stock.

Essential ingredients

  • 2 chicken legs or equivalent - cooked and in pieces
  • ½ cup rice
  • ½ cup peas or 1 small tin
  • 2 cups water or stock

Optional ingredients

  • A little oil
  • 1 onion - chopped
  • 1 pepper - chopped
  • ½ tsp ground allspice
  • ½ tsp ginger
  • 1 stock cube
  • Salt and pepper


Fry the cooked chicken and onion over embers for a few minutes. Add the spices and fry for another minute, stirring all the time. Add the rice and stir thoroughly, coating every grain. Add the water and crumble in the stock cube. Bring it to the boil (build up the fire a bit) and start to reduce, stirring frequently. After about five minutes, add the peas and peppers. Cook for another 10 mins until all the water is absorbed. The rice should be cooked, but if not, add a bit more water and reduce again. Season and serve.

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