One-Pot Chicken, Pumpkin and Pepper Rice

Name: One-Pot Chicken, Pumpkin and Pepper Rice
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 1.8-2 kg whole chicken, jointed; 350 g long-grain white rice; 600 g butternut squash, peeled, deseeded, and cut into small cubes; 1 red pepper, finely chopped; 1 onion, finely chopped; 5 spring onions, divided; 5 clove garlic; 5 cm ginger; 3 tbsp olive oil; 700 ml chicken stock; 100 ml water; 2 tsp ground pimento; 1/2 tsp ground cinnamon; 1 tsp ground black pepper; 1 tsp ground cumin; 2 tsp thyme leaves; 2 tsp salt

This one-pot chicken and pumpkin rice is rich with warm Caribbean-inspired spices, tender chicken, and sweet butternut squash. The rice cooks in the same pan as the chicken, soaking up all the savory stock and browned bits for a deeply flavorful, comforting dinner.

Servings6 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

whole chicken, jointed
1.8 kg
long-grain white rice
350 g
butternut squash, peeled, deseeded, and cut into small cubes
600 g
red pepper, finely chopped
1
onion, finely chopped
1
spring onions, divided
5
garlic
5 clove
ginger
5 cm
olive oil
3 tbsp
chicken stock
700 ml
water
100 ml
ground pimento
2 tsp
ground cinnamon
0.5 tsp
ground black pepper
1 tsp
ground cumin
1 tsp
thyme leaves
2 tsp
salt
2 tsp

Step-by-Step Instructions

Score each piece of chicken twice through the skin with a sharp knife. In a food processor, blend the garlic, ginger, 2 roughly chopped spring onions, ground pimento, cinnamon, black pepper, cumin, salt, and thyme into a smooth paste. Rub the marinade all over the chicken, working it into the cuts, and set aside any excess marinade.

Heat the olive oil in a large deep saucepan or cast-iron pot over medium-high heat. Brown the chicken pieces on all sides, then transfer them to a plate. Reduce the heat to medium, then add the onion, red pepper, butternut squash, and most of the remaining spring onions. Stir well, pour in 100 ml water, and cook for 5 minutes until the vegetables begin to soften.

Stir in the reserved marinade and cook for 1 to 2 minutes so it is fully heated through. Add the rice and stir for another 1 to 2 minutes to coat the grains in the spices and oil.

Return the chicken to the pot, arranging it skin-side down, then spread the rice mixture around and over it. Pour in the chicken stock and bring to a boil. Cover tightly with foil and a lid, reduce the heat to low, and cook for 25 minutes, or until the rice is tender and most of the liquid is absorbed. Remove from the heat and let it rest, covered, for 10 minutes.