1/2 C diced Bacon
2 1/2 C diced White Onion
2 Tbsp chopped Garlic
1 x 540 mL can Black Eyed Peas (drained and rinsed)
1 Red Finger Chili
3 C Basmati Rice
1 C Coconut Milk
4 C Chicken Stock
2 lbs boneless skinless Chicken Thighs
1 Tbsp dried Thyme
Kosher Salt for seasoning
freshly ground Black Peppercorns for seasoning
fresh Purple Basil for finishing
Season chicken liberally with salt and pepper on all sides and set aside in 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 5 minutes unit the aromatics are beginning to soften and brown slightly.
Add black eyed peas, chili, rice and mix till everything is well combined. Make sure to keep the chili intact and not burst, as this is for flavour and not spiciness. Add coconut milk, 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.
Oh yeah, I dare you to not have seconds…or thirds. 🙂