Ingredients:-

2 cups cooked beans or pigeon peas (1 cup uncooked / if using canned--wash thoroughly and drain)
3 lbs. of chicken pieces (whole chicken cut up, thighs or drumsticks), washed and drained
1 tbsp tomato ketchup
Salt and pepper (to season chicken)
1 stalk celery, diced (about ¾ cup)
1 medium red sweet pepper, diced (about ¾ cup)
1 medium carrot, diced (about ¾ cup)
2 cups parboiled rice, washed and drained
3 tbsp brown sugar
2 cups fresh coconut milk (dilute milk with water if using canned coconut milk)
1-2 cups water or reserved liquid if using.
Salt and pepper to taste

Green seasoning for chicken (or use your favorite blend)

4 large cloves garlic
4 scallions, chopped (about 1 cup)
1 bunch thyme
1 medium onion, chopped (about ¾cup)
1 pimento (not hot) or scotch bonnet pepper (HOT!!!)

Serves 6-8

1. In a food processor or blender, add garlic, scallions, thyme, onion and pimento or
scotch bonnet pepper and chop finely.
2. To the chicken add half of the green seasoning(reserving the other half), ketchup, salt
and pepper to taste. Mix well to coat the chicken with the seasonings. Marinate for at least an
hour or overnight.
3. In a dry large deep heavy-bottomed pot or dutch oven, cook the sugar over
moderately high heat, stirring constantly with a fork, until it is melted completely and starts
to froth, bubble and darken(but not black and smoking).
4. Immediately add the seasoned chicken, turning frequently to coat about 5 minutes.
5. Add the rice to the chicken, cook for 3 minutes; continue to stir frequently to prevent
sticking to the pot.
6. Add beans or peas, diced sweet red pepper, carrot, celery and the remainder of the
green seasoning. Mix well. Cook for 1 minute.
7. Pour in coconut milk and water or other cooking liquid. Season with salt and pepper
to taste. Mix well.
8. Cover pot and bring to a boil. When the liquid comes to a boil, reduce heat to low or
simmer and cook for about 30 minutes or until rice is cooked and all the liquid has
evaporated.