Cooking Times

135 min
Prep Time
40 min
Cook Time
175 min
Total Time

Ingredients (12 items)

3.00 lbs Chicken pieces
3.00 cups Long grain rice
1.00 can Pigeon peas
15 oz, with liquid
3.00 tbsp Brown sugar
1.00 can Coconut milk
13.5 oz
2.00 large Carrots
diced
1.00 large Bell pepper
diced
0.50 cup Green seasoning
blend of herbs
4.00 cloves Garlic
minced
1.00 Scotch bonnet pepper
whole
3.00 cups Chicken stock
4.00 sprigs Fresh thyme

Instructions (8 steps)

1
Marinate chicken in green seasoning and garlic for 2 hours.
120 minutes
2
Caramelize sugar in large pot until dark brown (burnt sugar).
5 minutes
3
Carefully add chicken to caramel. Brown on all sides.
10 minutes
4
Add pigeon peas with liquid, coconut milk, and stock. Bring to boil.
5
Add rice, carrots, pepper, thyme, and whole scotch bonnet.
6
Stir well, cover tightly. Reduce to low and cook 25 minutes.
25 minutes
7
Remove from heat, let rest covered for 10 minutes.
10 minutes
8
Remove scotch bonnet. Fluff and serve with coleslaw and macaroni pie.