Preparation time 20 minutes
Calories per serving 400-530
This recipe is originally from Barbados. Cooked in a pressure cooker it takes half the time. It adapts well to individual tastes. I added a little more salt just before I ate my dinner and my husband added Louisiana Hot Sauce.
6 chicken legs (frozen) (or a whole chicken if you choose)
1 teaspoon salt
4 tablespoons lime or lemon juice
2 cups of chicken stock plus one added cup of water
2 cups of uncooked basmati rice
1 bay leaf
2 to 3 sprigs of parsley
1/2 teaspoon of thyme
Pre-season the chicken with salt and 2 tablespoons of lime juice, allowing it to stand at room temperature for an hour. Transfer the chicken to the pressure cooker. Add 2 cups of uncooked (rinsed) basmati rice to the chicken in the pressure cooker and add stock and an extra cup of water. Add remaining lime juice and spices. Pressure cook on high for 20 minutes. Add extra minutes if you are cooking a whole chicken.
To make the sauce:
3 tablespoons of butter
2 medium onions, thinly sliced
2 8-ounce cans of diced tomatoes
1 teaspoon of mustard
Salt and freshly ground pepper to taste
To make the onion and tomato sauce, melt butter in a saucepan, Saute onions then add tomatoes, mustard and salt and pepper to taste. Bring to a boil, cover and simmer for 5 minutes.
To serve, make a bed of rice on a plate, arrange chicken on top, and cover with sauce, Serves 6 to 8.