dairy-free · Dinner
Slow-Cooked Chicken with Rice and Beans
Rice and Beans Chicken Pot Under a Lid · Waakye Peka
Ghanaian waakye rice and black-eyed peas slow-cooked Croatian peka-style under a heavy lid with bone-in chicken thigh, scotch bonnet, smoky paprika, and bay, finished with scallion and fresh thyme.
$
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
980Calories
58gProtein
38gFat
102gCarbs
8gSugar
12gFiber
1080mgSodium
185mgChol
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Instructions
1
Prep
Pat chicken dry and rub with 1 tsp salt, pepper, and half the smoked paprika. Dice onions. Mince garlic, ginger, and scotch bonnets. Dice tomatoes. Slice scallions on the bias. Pick fresh thyme leaves. Cut limes into wedges. Soak black-eyed peas in hot tap water 20 minutes while you prep the rest, then drain.
2
Sear
Heat 3 tbsp neutral oil in a heavy oven-safe lidded pot over medium-high 90 seconds. Lay chicken skin-side down and sear 6 minutes without moving, until skin is deep mahogany and crackled. Flip and sear 3 minutes more. Lift chicken to a plate.
3
Build 1
Reduce heat to medium. Add onions to the same pot and cook 4 minutes until soft. Stir in garlic, ginger, scotch bonnets, remaining smoked paprika, cumin, dried thyme, bay leaves, nutmeg, and remaining 1 tsp salt 90 seconds until fragrant. Add tomatoes and tomato paste 60 seconds until tomatoes break down.
4
Build 2
Tear open the tea bags and tip leaves into the pot. Add drained black-eyed peas and rice. Pour in chicken stock and stir once to combine. Nest chicken thigh skin-side up into the rice.
5
Simmer
Cover with a heavy lid or double layer of foil. Reduce heat to lowest setting and braise 35 minutes without lifting the lid, until chicken is tender, rice is just tender, and the pot smells smoky-spiced.
6
Build 3
Lift the lid and check the rice. If too wet, raise heat to medium 90 seconds uncovered to drive off excess liquid. Rest off the heat 5 minutes covered.
7
Plate
Lift bay leaves out. Spoon waakye rice and beans into wide shallow bowls, set chicken thigh on top, scatter scallions and fresh thyme generously, drizzle remaining 3 tbsp neutral oil for gloss, and serve with lime wedges for squeezing.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) bone-in skin-on chicken thigh
- 2 tsp kosher salt
- 0.5 tsp ground black pepper
- 2 tsp smoked paprika
- 2 small yellow onions
- 8 garlic cloves
- 2 thumb fresh ginger
- 2 fresh scotch bonnet chili
- 2 ripe Roma tomatoes
- 4 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp dried thyme
- 2 dried bay leaves
- 0.5 tsp ground nutmeg
- 2 black tea bags
- 120g (2/3 cup) dried black-eyed peas
- 160g (1 cup) long-grain white rice
- 1.1L (4 1/2 cup) chicken stock
- 6 tbsp neutral oil
- 4 scallions
- 10g (1/4 cup) fresh thyme leaves
- 2 fresh limes