This is a delicious, quick and tasty dish perfect with rice or cous cous.


x4 Chicken Thighs/Legs/Breasts

x1 Jar Tan Rosie Caribbean Sweet Pepper Sauce

1 Tablespoon of Vegetable Stock.

1/2 tsp Sea Salt

1/2 tsp Black Pepper


  1. Add half a jar of Tan Rosie Caribbean Sweet Pepper Sauce and all of the other ingredients onto the chicken pieces.
  2. Leave to marinade in the fridge for 2 hours or overnight.
  3. Place in an oven dish and roast in the oven for around 40mins or until cooked through, on 180-200 or gas mark 7/8.
  4. Remove the chicken and place in a bowl.
  5. Add the sauce into a pan and reduce the liquid on a high heat until thickened.
  6. Pour thickened sauce onto chicken and serve with rice or cous cous and some green vegetables. Yummy 🙂