Ingredients

3 lbs Mixed Chicken Pieces
1 Large Onion
2 tbs Vegetable Oil 2 tbs Brown Sugar 2 large tomatoes
3 tsp Minced Garlic
2 tins Pigeon Peas
2 cups rice
1 Scotch Bonnet Pepper according to your taste
2 tbs Green Seasoning
2 tsp Salt to start and then add to your taste
1 tsp black pepper
3 tbs chopped chives
1 tbs Worcestershire sauce
1 tbs soy sauce
1 tin Coconut Milk
1 tbsp. Tomato Ketchup

Preparation

1. Place chicken pieces in large glass dish.

2. Sprinkle seasoning over meat.

3. Add salt, black pepper.

4. Add worcestershire sauce and soy sauce.

5. Marinate overnight in the fridge or for about 1 hour prior to cooking

6. Place 2 tablespoons of oil in a Dutch Pot

7. Bring to high heat and add two level tablespoon of sugar and allow to brown

8. Cook chicken for about 10mins coating with burnt sugar.

9. Finely chop the onion, garlic, and tomato and place in the pot

10. Put the pigeon peas in and cook in with the chicken.

11. Add 2 cups of water.

12. Add the seasonings and salt and black pepper

13. Add scotch bonnet pepper (whole) and turn heat downto medium.

14. Add ketchup to pot and stir.

15. Add rice and coconut milk

16. Stir evenly and cover.

17. Maintain moderate to low heat so that the pot continues cooking. Stir periodically to ensure even mix and cooking of rice for 25-30 minutes..

18. Add water if necessary until rice is cooked stirring each time to ensure even cooking).

19. On low heat allow pot to continue to simmer until moisture disappears (ensure the pot is opened).

20. Allow to cool for about 10 mins and serve with coleslaw.

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11 Item(s)

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