Boil the eggs

• Place the eggs in a saucepan, cover with cold water and bring to a boil.
• Cook until hard-boiled, then cool, peel and set aside.

Blend the pepper base

• Blend the tomatoes, one onion, the red bell pepper and the scotch bonnet pepper into a smooth mixture.

Brown the chicken

• Season the chicken pieces with salt, curry powder and dried thyme.
• Heat part of the oil in a pot and brown the chicken on all sides, then remove and set aside.

Fry the stew base

• Add the remaining oil and the sliced onion to the pot and fry until soft.
• Stir in the tomato paste and fry until it darkens.
• Pour in the blended pepper mixture and simmer until the oil rises to the surface.

Simmer the stew

• Return the chicken to the pot with the stock cubes and bay leaves.
• Add a little water and simmer until the chicken is cooked through and the stew thickens.
• Add the hard-boiled eggs and simmer gently to heat them through.

Cook the rice

• Rinse the rice until the water runs clear.
• Boil the rice in salted water until tender, then drain.

Serve

• Spoon the rice onto plates and top with the party stew and hard-boiled eggs.