Ingredients

For stew:

· 3½- 4lb chicken, broken down into 10 pieces

· 2 cups ccoriander leaves, roughly chopped

· 1 cup parsley leaves, roughly chopped

· 1 cup basil leaves, roughly chopped

· ½ cup mint leaves

· Red/orange food colouring

· 5 garlic cloves, roughly chopped

· 4 tomatoes, roughly chopped

· 2 medium yellow onions, roughly chopped

· 1 jalapeño, stemmed and roughly chopped

· 1 bay leaf

· Salt and ground black pepper, to taste

· 8 cups chicken stock

· 8oz. ladyfinger, cut into 1-inch pieces

· ¾ cup vinegar

· 1/3 cup cornflour

For rice:

· 2tbsp vegetable oil

· 1 small yellow onion, finely chopped

· 2 cups long-grain white rice

Method

To make the stew, combine all the stew ingredients, except the chicken stock, ladyfinger, vinegar and cornflour, in a large bowl. Toss the chicken to coat and let it marinate in the refrigerator overnight. The next day, combine the marinated chicken and the marinade in a 6-quart Dutch oven with the chicken stock. Bring to a simmer and cook, stirring occasionally until the chicken is tender and the liquid has reduced slightly, for an hour. Meanwhile, place the ladyfinger in a small bowl and cover with vinegar. Let it soak for 20 minutes then drain, discarding the vinegar. Add to the stew to simmer for the last five minutes of cooking time.

While the stew is cooking, make the rice in a medium saucepan by heating the vegetable oil over medium flame. Add onion and stir until translucent, for about five minutes. Add rice and stir to incorporate then pour in four cups of water and bring to a simmer. Once simmering, cover and cook until the water is absorbed and the rice is tender, for about 15 minutes. Fluff with a fork and keep warm until ready to serve. In a small bowl, ladle in one cup of the stewing liquid and whisk in the cornflour until thickened. Pour into the stew and stir to combine then let simmer until the stew is thickened, three to five minutes. Divide the rice between bowls and ladle the stew over top to serve.