Chef Roger Mooking shares this easy and super delicious one-pot wonder for your hectic holiday schedules. Make this chicken and rice, made with bacon, black-eyed peas, basmati rice and coconut milk.
2 lbs boneless skinless chicken thighs
Kosher salt and freshly ground black peppercorns, for seasoning
1/2 cup diced bacon
2 1/2 cup diced white onion
2 tablespoons chopped garlic
1 x 540 mL can black eyed peas (drained and rinsed)
1 red finger chilli
3 cup basmati rice
1 cup coconut milk
4 cup chicken stock
1 tablespoon dried thyme
Season chicken liberally with salt and pepper on all sides and set aside in the fridge.
Heat a pot with a lid to medium-high heat and add bacon.
Once the bacon begins to brown and has rendered about half of its fat, then add onions and garlic. Reduce heat to medium and saute for approximately five minutes unit the aromatics are beginning to soften and brown slightly.
Add black-eyed peas, chilli, rice and mix till everything is well combined. Make sure to keep the chilli intact and not burst, as this is for flavour and not spiciness.
Add coconut milk, chicken stock, chicken, thyme and mix gently until well combined. Season the whole pot with salt and pepper and mix. Cover the pot and reduce to low heat. Cook for 25 minutes or until rice and chicken are fully cooked.
Adjust seasoning as needed with salt and pepper.
Serve immediately and finish with fresh purple basil. Enjoy!
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