👨‍🍳 作り方

1. 1

   Season the chicken with salt, sazon, adobo, black pepper, green seasoning, chopped spring onions (reserve some for garnish), and thyme sprigs. Marinate for at least 20 minutes, or preferably overnight.

2. 2

   In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the brown sugar and cook, stirring constantly, until it caramelizes into a deep amber color. Be careful not to burn it.

3. 3

   Add the marinated chicken to the caramelized sugar and stir to coat. Brown the chicken on all sides for about 5-7 minutes. Add the chopped onion, minced garlic, and minced pimento pepper, and sauté for another 2-3 minutes until softened.

4. 4

   Add the pigeon peas, diced carrots, and cubed pumpkin to the pot. Stir to combine with the chicken and vegetables.

5. 5

   Rinse the rice and add it to the pot. Stir well to incorporate it with the other ingredients.

6. 6

   In a separate bowl, combine the coconut milk, water, and seasoning cubes. Stir until the cubes are dissolved. Pour this liquid mixture into the pot. Add the whole scotch bonnet peppers.

7. 7

   Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is cooked and most of the liquid has been absorbed.

8. 8

   Uncover the pot, stir in the minced culantro, and gently mix. Cover again and let it rest for 5-10 minutes off the heat to allow the flavors to meld and the rice to become fluffy.

9. 9

   Remove the whole scotch bonnet peppers before serving. Garnish with reserved chopped spring onions. Serve hot.