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- 4 lbs chicken pieces whole chicken cut up, thighs or drumsticks, washed and drained
- 6 tbs green seasoning
- 1 onion chopped
- 2 tbs minced garlic
- 4 tbsp ketchup
- Hot pepper to taste
- Salt and pepper to season chicken
- 2 tablespoons oil
- 1/2 cup brown sugar
- 4 scallions chopped
- 1 stalk celery diced
- 3 cups parboiled rice washed and drained
- 2 cups dry pigeon peas 1 can, rinsed and drained
- 1 medium carrot diced or 1/2 package peas and carrots
- 1 red bell pepper
- 10 thyme sprigs chopped
- 1 can coconut milk diluted with 3 cups hot water
- Salt and pepper to taste
- Prepare chicken: If using a whole chicken, cut into 2-inch pieces. Wash with the juice or a lime or lemon and several changes of water. Drain well. To the chicken, add half of the green seasoning(reserving the other half), 1/2 onion, garlic, ketchup, salt and pepper to taste. Mix well to coat the chicken with the seasonings. Marinate for at least an hour or overnight.
- Heat oil in a dry large deep heavy-bottomed pot or dutch oven over medium heat. Add sugar and allow it to froth, expand, bubble and darken(but not black and smoking). If black, start over.
- Immediately add the seasoned chicken, stirring frequently to coat about 5 minutes. Stir in scallion, onion, remainder of the green seasoning and celery. Cover and cook until 70% cooked, stirring occasionally, about 15 minutes,
- Rinse rice under running water until water runs clear. Drain and add the rice to the pot along with pigeon peas, carrots, chopped bell pepper, thyme and cook stirring, for 3 minutes.
- Mix canned coconut milk with 3 cups hot water and add to pot or enough liquid to cover by 1 inch. Season with salt and pepper to taste. Mix well.
- Bring to a boil. When the liquid comes to a boil, reduce heat to low or simmer, cover pot tightly with a cover and cook for about 30 minutes or until rice is cooked and all the liquid has evaporated. Stir midway to ensure that it is not sticking. Taste and add more salt if required. (cooking with Ria)