West Indian pepperpot with rice

Method
Prep:35min  ›  Cook:30min  ›  Ready in:1hr5min 

1. Preheat the oven to 200°C/ gas 6. Fry the sausage in a flameproof casserole over a moderately high heat for 5 minutes, stirring frequently. Remove, using a draining spoon and set aside on kitchen paper to drain.
2. Add 1 tbsp of the oil to the sausage fat remaining in the casserole. Add the chicken pieces and fry for about 3 minutes to colour, moving them around occasionally so they don't stick to the pan. Remove with tongs or a draining spoon and drain on kitchen paper with the sausage.
3. Add the onion, peppers, garlic and chilli to the casserole and stir for about 5 minutes, until the onions are tender, but not brown. Stir in the cayenne pepper, then add the rice and stir until the grains are lightly coated in oil. Stir in the kidney beans, then return the sausage and chicken to the casserole and give all the ingredients a good stir.
4. Add the stock and bring to the boil, then cover the casserole and transfer to the oven. Cook for 20 minutes. Turn the chicken pieces over and stir, then cover again and return to the oven to cook for a further 10 minutes until the chicken is cooked through, the stock is absorbed and the rice is tender.
5. Remove from the oven and leave to stand, covered, for 5 minutes, then fluff up the rice with a fork. Sprinkle with parsley and serve with hot pepper sauce, to be sprinkled over each individual serving.

variations

For a vegetarian option, omit the chicken and increase the total number of peppers to 4. Callaloo greens are often included in traditional Jamaican recipes, but finely chopped spinach makes a good substitute.

cook's tip

If you don't have a flameproof casserole that can be used on the hob as well as in the oven, start the cooking in a large saucepan, then transfer the contents to an ovenproof casserole or covered baking dish.