Instructions
Brown the Chicken
Season chicken with salt and pepper.
Heat 2 tbsp oil in a deep pan and fry chicken until golden. Remove and set aside.
Make the Tomato Base
In the same pan, fry onions until soft.
Blend garlic, tomatoes, ginger, and chili until smooth.
Add tomato purée to onions, cook 2 minutes, then stir in blended mix.
Simmer
Crumble in stock cube, add boiling water, and return chicken to pan.
Simmer for 15 minutes.
Prepare the Rice
Rinse rice until water runs clear.
Add to pan, reduce heat, cover tightly with foil and lid.
Cook for 20 minutes.
Add Veggies
Scatter peppers and okra over rice.
Re-cover and cook 10 more minutes until rice is tender.
Finish & Serve
Mix veggies through rice. Garnish with chopped coriander.
Serve hot with fried plantains or salad.
