Ingredients
1 tsp Thyme
1 tsp White pepper
3 Chicken Bouillon cubes (knorrs)
1 tsp Curry powder
3 Bay leaves
1 tsp Adobo all purpose
4 Tomatoes
2 Scotch Bonnets or habanero peppers
3 red bell peppers (center removed)
2 red chili peppers
1 yellow onion(peeled)
1 red onion ( largely chopped)
1 garlic bulb
¾ cup vegetable oil
3 cups long grain rice
2 cups chicken stock
1 tsp butter
½ inch Ginger
Tools
Dutch Oven
Directions
Step 1
1. Preheat oven to 425 degrees
Step 2
2. On a baking sheet place your bell peppers, scotch bonnets, tomatoes, yellow onion , and garlic (cover garlic in foil). Drizzle with olive oil
Step 3
3. Bake for 45mins then remove
Step 4
4. Add to blender along with ginger and blend till smooth.
Step 5
5. Heat oil in pot. Fry Red onions for about 5 mins.
Step 6
6. Add in tomato paste and fry for an additional 10 mins while continuously stirring.
Step 7
7. Pour in blended sauce. Add seasonings, bouillon cubes, and bay leaves and allow to cook until oil floats to top or about 15 mins on medium heat while continuously stirring.
Step 8
8. Wash rice until water runs clear. Pour in rice and mix until rice is completely covered in sauce then add in chicken stock. Bring to boil then immediately reduce heat to low.
Step 9
9. Cover pot with foil or plastic wrap then place on lid. Cook for 30 mins until rice is done.
Step 10
10. Once done add in tsp butter, top with red onions and cover with lid to soften for about 5 mins. Pair with your meat choice
Step 11
11. Enjoy!
