Then, remove the chicken to a clean platter. Add the rice — I like to stir it for a minute or two to add a little more flavor, but this is optional. Add the broth, peas, butter and seasonings.

For the calypso chicken ... to a purée in a food processor or with a hand blender and season to taste with freshly ground black pepper. Transfer to a bowl. For the rice and peas, fry the onion ...

Roast for 30-40 minutes until the chicken is thoroughly cooked. 4. Next, make the rice. Rinse the rice in a sieve under running water several times to remove any excess starch. Place the rice and ...

or until the chicken and peas are heated through and the rice is tender with a slight bite. Remove the pan from the heat, then stir in the butter and cheese. Season with black pepper. Cover the ...

peas, or spinach. Grate cauliflower on the large holes of a box grater, or pulse in a food processor until a rice-like texture forms. Set aside. Heat coconut oil and ginger in a large skillet or ...

Place chicken ... Stir through peas, butter and remaining stock, and season with salt and pepper. Serve scattered with parmesan. • Carnaroli rice, from delis and specialist food shops, is ...

The trio of garlic, ginger, and scallion takes just seconds to finely chop in a food processor ... or fried rice. A light coating of soy sauce, mirin, and cornstarch prevents the chicken from ...

The round, green and delicious legumes known as peas ... the rice. Stir gently and cover to cook. Check regularly to make sure it is not burning. When the water has evaporated, leave the food ...