Boiled fowl and rice

Method

1. Place the chicken, onion, green pepper, garlic, celery, Scotch bonnet pepper, spring onion, thyme and allspice in a casserole dish. Season with salt and freshly ground pepper.

2. Pour in enough boiling water to just cover the chicken. Cover the casserole and simmer for 1 hour 15 minutes until just cooked.

3. Remove the chicken and keep warm. Skim off and reserve the fat and strain the chicken stock from the casserole dish.

4. Place the rice in a saucepan. Add 750ml of the chicken stock and season with salt. Bring to the boil, reduce heat, cover and cook gently until the rice is tender and the stock is absorbed.

5. To make the egg sauce peel the hard-boiled eggs. Crush the eggs with a fork. Place the crushed hard-boiled egg, reserved fat and 300ml of the chicken stock in a saucepan. Season with salt and freshly ground pepper. Bring to the boil, reduce heat and cook, stirring often, until reduced to a thick sauce.

6. Carve the chicken and place on a warm serving plate. Surround the chicken with the rice and serve with the egg sauce.

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Ingredients

1 chicken, whole
2 Onions, chopped
1 green pepper, diced
2 garlic cloves, chopped
4 celery stalks, diced
1 whole Scotch bonnet pepper
4 Spring onions
small handful of Thyme
1 tbsp allspice seeds
salt and fresh ground black pepper

For the rice:

300g long grain rice, rinsed

For the egg sauce:

4 Eggs, hard-boiled

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