Caribbean chicken pepper bake recipe

Transportation yourself to sunnier, warmer environments with this charm of a meal.

If you believe you utilize your microwave to the very best of its capability – reconsider! Maybe you’re the kind of individual who whacks it on to a basic 800w to heat up leftovers for a couple of minutes however those fundamental days will end up being a far-off memory when you take a look at this incredible supper concept.

Utilizing juicy chicken thigh meat together with seasonal veggies and flavoursome flavoring such as jerk paste, garlic and ginger paste and sticky sweet honey, it’s difficult to think that this work of art has actually been developed in simply a microwave.

It actually is so simple and attempting is thinking – try and most significantly, delight in!

Caribbean-Style Chicken Pepper Bake

Serves 4

Active ingredients

• 400g skinless, boneless chicken thighs, cut into bite-sized pieces
• 400g tin of sliced tomatoes
• 1 tsp jerk paste
• 1 tsp onion granules
• 1 tsp dried thyme
• 1 tablespoon garlic and ginger paste
• 1 loaded tablespoon tomato purée
• 1 tablespoon honey
• 400g can of kidney beans, drained pipes
• 1 big green pepper, deseeded and sliced
• 4 spring onions, chopped
• Rice, to serve

1. Location the chicken in a microwave-safe baking meal of about 24x18cm, making sure the meat remains in an even layer.

2. Mix together the tomatoes, jerk paste, onion granules, thyme, garlic and ginger paste, tomato purée and honey. Put over the chicken, mix well, then cover and prepare on complete power for 8 minutes stirring midway through.

3. Include the beans and pepper to the meal, then stir, cover once again and prepare for a more 4 minutes.

4. Let it mean 2 minutes, then spread over the spring onions and serve with rice.

Dishes from Prepare Smart: Microwave by Dean Edwards (Hamlyn, ₤ 20)

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