8 skinless chicken pieces
1 tbsp paprika
1 fresh chilli, chopped
1 onion, chopped
4 garlic cloves, crushed
2 tbsp dark soy sauce
juice of 1 lemon
2 tbsp coconut oil
2 tbsp light muscovado sugar
340g/12oz/1½ cups basmati rice
2 x 300g/11oz cans red kidney beans, drained and rinsed
175g/6oz fresh pineapple, peeled and chopped
West Indian hot pepper sauce to serve
1 Mix the chicken, paprika, chilli, onion and garlic in a bowl. Stir in the soy sauce and lemon juice. Cover and chill in the refrigerator for at least 4 hours.
2 Heat a large pan over a medium heat. Add the oil and sugar and cook for 3 minutes. Add the chicken, cover the pan and cook for 10 minutes, turning the chicken halfway, until evenly browned. Add the marinade and cook for 10 minutes.
3 Add the rice and pour in 900ml/1½ pints/3⅔ cups cold water. Cover the pan and simmer, without lifting the lid, for 20 minutes or until the rice is tender and most of the liquid has been absorbed.
4 Stir in the beans and pineapple. Cover and cook gently for 5 minutes until the beans are warmed through and all the liquid has been absorbed. Check that the rice doesn’t stick to the bottom of the pan.
5 Serve hot with a dash of hot pepper sauce.