Serves: 5-6 persons
Preparation time: 1 hr 15 min
Cooking time: approx 40 minLevel: Intermediate
Ingredients:
To Season:
2 lbs. chicken
2 bundles chive, chopped
3 cloves garlic, chopped
1 onion, chopped
1 dash oregano, parsley, and paprika
1 tsp. salt
4 tbsp. green seasoning
2 big leaf thyme
1 sprig spanish thyme
5 sprigs fine leaf thyme
1 pimento and 1 celery, chopped
4 leaves culantro, chopped
1 lime
To Cook:
1 tbsp. sugar
1 tin pigeon peas (440g)
2 tbsp. oil
2 1/2 cups rice
1 cup coconut milk
1/2 cup pumpkin, chopped
3 tbsp. tomato paste
2 tbsp. golden ray margarine
Water
Directions:
1. Wash the herbs and set aside. Cut up the chicken and wash with lime. Season with the herbs and green seasoning. Marinate for at least 1 hour.
2. Over a medium flame, caramelize the sugar. Add the chicken. Allow to coat evenly with the sugar and let it cook in its own juices for about 3 minutes. Add about 1/2 cup water and the 2 tablespoon of oil. Simmer for about 4 minutes. Add the pigeon peas, pumpkin,and 1/2 cup of water. Allow to simmer for about 4 minutes. Add 1 cup of coconut milk and the rice. Stir the pot to mix the ingredients. Add the golden ray margarine and tomato paste. Allow to simmer until the rice is cooked. Occasionally stir the pot. When the rice is cooked lower the flame very low and allow the excess water to evaporate. Serve hot with cole slaw.
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Source: simplytrinicooking.com
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