Calypso Pepperpot Chicken with Rice and Peas

Ingredients

• 3 tsp West Indian Hot Pepper Sauce
• Tabasco sauce can be used
• 200 ml Coconut Cream from a carton
• 25 g Butter
• 125 g Creamed Coconut coarsely grated
• 175 g Mango ripe, peeled, stoned and diced
• 0.5 piece Lime juice only
• 450 g Long Grain Rice
• 400 g Red Eye Kidney Beans canned, rinsed and drained; can substitute with black-eyed peas or pigeon peas
• 1 l Water hot
• 4 piece Chicken Breasts boneless and skinless
• 2 clove Garlic crushed
• 1 tsp Paprika
• 1 tsp Thyme dried
• 2 tbsp Coriander fresh chopped, plus sprigs for garnish
• 2 clove Garlic finely chopped
• 2 sprig Thyme fresh
• 1 piece Cinnamon Stick 7.5cm long
• 1 piece Salt to taste
• 1 piece Black Pepper freshly ground, to taste
• 44.4 ml Olive Oil equivalent to 3 tbsp
• 14.8 ml Sunflower Oil equivalent to 1 tbsp
• 1 piece Onion finely chopped; can use 3 spring onions
• 1 piece Red Finger Chilli seeded and finely chopped