Log In

Reset Password

Chef Rene takes the chicken challenge

First Prev 1 2 3 4 Next Last
Thyme Restaurant, Cataract Hill, Paget (Photo by Mark Tatem)

Thyme chef Rene Amores Maypa came here from his home in Manila, via jobs in top restaurants and private homes around the world.

His light and inventive dishes are freshly made — and taste just so — and his pizza rates among the best in Bermuda.

Here are a few things you probably did not know about the man concocting flavours in the Thyme kitchen.

Q: What do you do during your time off?

A: I spend a lot of time with my family. I also keep up with friends on Facebook and go into town to shop.

Q: What’s your favourite tipple?

A: A strong cup of coffee. I love espresso, cappuccino.

Q: Who’s your cooking idol?

A: Chef Bruderli. He was the executive chef at Movenpick. I loved him because he was so very particular about everything he did.

Q: What would you do if you weren’t a chef?

A: My real dream was to be a doctor or an economist.

But my parents could not afford to send me to college — so I chose this profession.

Thyme Restaurant, Cataract Hill, Paget (Photo by Mark Tatem)
Thyme Restaurant, Cataract Hill, Paget (Photo by Mark Tatem)

Mexican-flavoured rice

Prepare in advance

1 diced 6oz chicken breast

1 tsp chopped garlic

1 tbs diced onion

1 tbs diced celery

1 tbs diced red pepper

1 tbs diced green pepper

1 tbs sautéed scallion

1c cooked, steamed rice

1 tbs olive or canola oil

Mexican spice

1 tsp chilli powder

1 tsp cumin powder

½ tsp dried oregano

¼ tsp dried basil leaves

¼ tsp paprika powder

salt and ground white peppercorn


Heat oil in frying pan. Sauté chicken breast until medium done. Add garlic and onion until wilted and add the rest of the diced vegetables.

Sauté ingredients for three minutes. Add spice mixture. Stir and season with salt and pepper. Add cooked rice and continue stirring until all ingredients are well mixed and chicken is cooked. Taste and adjust seasoning to desired taste.