Recipe Index

Ingredients

• 2 tbsp vegetable oil
• 1 lb chicken, cut into serving pieces
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, chopped
• 2 tomatoes, chopped
• 1 cup long-grain rice, rinsed
• 1 can (15 oz) pigeon peas or kidney beans, drained and rinsed
• 1 cup coconut milk
• 2 cups chicken broth
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 tsp paprika
• 1/2 tsp ground allspice
• 1/2 tsp ground black pepper
• Salt to taste
• 1 to 2 whole Scotch bonnet peppers (optional)
• 2 to 3 bay leaves

Method

1. Season the chicken with salt and pepper. Heat the oil in a large heavy pot over medium-high heat, add the brown sugar, and let it melt and darken to a deep amber, 1 to 2 minutes.
2. Add the chicken and brown on all sides, about 7 minutes.
3. Add the onion, garlic, and bell pepper and cook until softened, about 4 minutes. Stir in the tomatoes and cook for 2 minutes more.
4. Add the rice, pigeon peas or beans, thyme, paprika, allspice, black pepper, soy sauce, and bay leaves and stir to combine.
5. Pour in the coconut milk and chicken broth, season with salt, and lay the whole Scotch bonnet peppers on top, if using, without breaking them.
6. Bring to a boil, reduce the heat to low, cover, and simmer until the rice is tender, the chicken is cooked through, and the liquid is absorbed, about 25 minutes.
7. Remove the bay leaves and Scotch bonnets. Rest, covered, for 5 to 10 minutes, fluff with a fork, and serve hot.

Prep: 25 min · Cook: 35 min · Total: 55 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data