👨‍🍳 作り方

1. 1

   Marinate the chicken: In a bowl, combine chicken pieces with half of the green seasoning, salt, and pepper. Let marinate for at least 30 minutes, or preferably longer.

2. 2

   Prepare the aromatics: In a food processor or blender, finely chop garlic, scallions, thyme, onion, and pimento pepper for the green seasoning if not pre-made.

3. 3

   Caramelize the sugar: In a large, heavy-bottomed pot or Dutch oven, heat vegetable oil over medium-high heat. Add brown sugar and stir constantly until it melts and turns a caramel brown color. Be careful not to burn it.

4. 4

   Brown the chicken: Add the marinated chicken to the caramelized sugar. Stir frequently to coat and prevent sticking, about 5 minutes, until browned on all sides.

5. 5

   Add rice and peas: Stir in the washed rice and pigeon peas, coating them with the chicken and caramel mixture. Cook for 1-2 minutes.

6. 6

   Add liquids and vegetables: Pour in the coconut milk and chicken broth (or water). Add the diced onion, minced garlic, diced bell pepper, diced carrot, remaining green seasoning, thyme, paprika, allspice, and ketchup (if using). Stir well to combine.

7. 7

   Add whole scotch bonnet pepper (if using) and season with salt and black pepper to taste.

8. 8

   Simmer: Bring the mixture to a boil, then reduce heat to low, cover the pot tightly, and simmer for about 25-30 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.

9. 9

   Rest and serve: Once cooked, remove from heat and let it sit, covered, for 5-10 minutes to allow flavors to meld. Fluff the rice with a fork and serve hot.