👨‍🍳 作り方

1. 1

   In a bowl, combine chicken pieces with salt, black pepper, green seasoning, curry powder, Goya seasoning, smoked paprika, Italian herbs, and Sazon seasoning (if using). Mix well to coat the chicken. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

   💡 プロのコツ: Marinating longer will allow the flavors to penetrate the chicken more deeply.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   Add the marinated chicken to the pot and brown on all sides. This will take about 5-7 minutes.

4. 4

   Stir in the diced potatoes and cook for 2-3 minutes, stirring to coat them with the chicken drippings and spices.

5. 5

   Add the rinsed rice, cooked pigeon peas, water, coconut milk, and fresh thyme sprig to the pot. Stir everything to combine. Bring the mixture to a boil.

   💡 プロのコツ: Ensure the rice is evenly distributed.
6. 6

   Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 25-30 minutes, or until the rice is tender and the liquid has been absorbed. Avoid lifting the lid during this time.

   💡 プロのコツ: If the liquid seems to be drying out too quickly, add a little more water.
7. 7

   Once cooked, remove the thyme sprig. Fluff the rice with a fork. Taste and adjust seasoning with salt if needed. Let it rest, covered, for 5 minutes before serving.