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bullet Jane's Cook Book Reggae Reggae Chicken

Reggae Reggae Chicken

We invented this at home tonight because it was quick and I get tired of making the same things. The children like Levi Roots Reggae Reggae sauce and I like it when someone like him gets such a lucky break, so we buy the sauce.

This serves 4 hungry teenagers so probably about 6-8 normal people. Serve with fried rice.
Chicken ingredients & method
1 kg chicken breasts, diced
1 large onion sliced
2 red peppers roughly chopped
2/3 bottle ‘Levi Root’s Reggae Reggae sauce’
300ml tomato sauce, either home-made or bought
100g chopped dried fruit such as apricots, dates, figs etc.
a little olive oil
1.      Fry the onion in the oil until soft and add the pepper. 
2.      After about 2 minutes, add the chicken until it changes to white colour.
3.      Add the Reggae Reggae and stir through, then add the tomato sauce.
4.      Add the fruit.
5.      Bring up to sizzling and then turn down and cook on a low heat for 20 minutes to half an hour.
Fried Rice
1 large mug of basmati rice
3 mugs of stock
1 desert spoon curry powder
1 small onion finely chopped
½ mug frozen peas
1 small tin sweet corn
a little olive oil
1.      Fry the onion until browning
2.      Add the rice and fry until clear
3.      Add the curry powder, stir through and then gradually add the stock.
4.      When nearly all the stock has been absorbed, add the peas and sweetcorn and stir through. Taste to check that the rice is cooked but not going soft.