Calypso pepperpot chicken with rice and peas


  • 3 tsp West Indian hot pepper sauce or Tabasco sauce
  • 2 garlic cloves, crushed
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 2 tbsp chopped fresh coriander, plus sprigs for the garnish
  • 3 tbsp olive oil
  • 4 boneless, skinless chicken breasts
  • + 15 more ingredients
    • 200ml/7fl oz carton coconut cream
    • 1 small ripe mango, peeled, stoned and diced (about 175g/6oz in total)
    • ½ lime, juice only
    • 1 onion or 3 spring onions, finely chopped
    • 1 tbsp sunflower oil
    • 25g/1oz butter
    • 2 garlic cloves, finely chopped
    • 1 red finger chilli, seeded and very finely chopped
    • 450g/1lb long grain rice
    • 2 sprigs fresh thyme
    • 7.5cm/3in cinnamon stick (optional)
    • 400g/14oz can red eye kidney beans, black-eyed peas or pigeon peas, rinsed and drained
    • 125g/5oz creamed coconut, coarsely grated
    • 1 litre/1¾pints hot water
    • salt and freshly ground black pepper

1. Preheat the grill to the medium. 2. For the calypso chicken, place two teaspoons of the pepper sauce in a shallow non-metallic dish with the garlic, paprika, thyme, half the coriander, half a teaspoon of salt and two teaspoons of freshly ground black pepper. 3. Add the oil and stir until wel...

View full recipe at SpringPad


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