Pepperpot

Get your heat on and add a little bit of olive oil to the pan.

Crush black peppercorns slightly in a mortar and pestle to open them up.

Add cayenne pepper and smoked paprika to the crushed peppercorns and mix.

Chop the onion into small cubes and add it to the pan with the meat.

Remove seeds and membrane from the chili, then dice it into small cubes and add to the pan.

Cut the red pepper into cubes and add it to the pan.

Add salt to the mixture in the pan.

Pour in 1.5 pints of chicken stock into the pan.

Add long grain rice to the pan and stir.

Add another half pint of water to the pan and let it sit for 15 minutes.

After 15 minutes, add spinach, lettuce, and cabbage on top and let it wilt for 5 more minutes.

Stir in the wilted greens at the end and ensure everything is mixed well.

Plate the dish, ensuring to include some of the meat and liquid.

Equipment Needed

Dietary

Allergens