Recipe Index

Ingredients

• 2 cups long-grain rice, rinsed
• 1 lb chicken, cut into serving pieces
• 1 cup cooked pigeon peas (or black-eyed peas), drained
• 1 can (13.5 oz) coconut milk
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 tsp ground allspice
• 2 tbsp soy sauce
• 2 tbsp vegetable oil
• 1 tbsp brown sugar
• Salt and black pepper to taste
• About 2 1/2 cups water, as needed
• 1 whole Scotch bonnet pepper (optional)

Method

1. Season the chicken with salt, pepper, and half the soy sauce. Heat the oil in a large heavy pot over medium-high heat, add the brown sugar, and let it caramelise to a dark amber, 1 to 2 minutes.
2. Add the chicken and brown well on all sides, about 7 minutes.
3. Stir in the onion, garlic, and bell pepper and cook until softened, about 4 minutes.
4. Add the rice, pigeon peas, thyme, allspice, and remaining soy sauce and stir for 1 minute.
5. Pour in the coconut milk and enough water to cover the rice by about 1/2 inch (about 2 1/2 cups). Season with salt and pepper and lay the whole Scotch bonnet on top, if using, without breaking it.
6. Bring to a boil, reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, 20 to 25 minutes.
7. Remove the Scotch bonnet. Rest, covered, for 10 minutes, then fluff with a fork and serve hot.

Prep: 15 min · Cook: 30 min · Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data