For the marinade:

1 whole chicken cut into pieces, cleaned and washed

3 tablespoons fresh green seasoning

1 tablespoon fresh garlic, crushed

1/2  white onion, sliced

1 tablespoon ketchup

1 habanero pepper

1/2 tablespoon salt

1/4 tablespoon black pepper

1 tablespoon Worcestershire sauce

For the Rice:

1 tablespoon cooking oil (this is optional)

2 tablespoons brown or white sugar

2 cups of parboiled brown rice, rinsed and drained

1 cup of pigeon peas

1/2 white onion, sliced

1 carrot, peeled and sliced at an angle

1 whole habanero pepper

1 cup fresh corn kernels

1/2 red bell pepper, cubed

2 tablespoons chopped Chinese celery, stalk and leaves

1 leaves of culantro, chopped

1 stalk of green onions, chopped

1 teaspoon fresh garlic, crushed

1/2 teaspoon salt

1/2 teaspoon blackpepper

5 cups fresh coconut milk

1 tablespoon golden ray butter


For Marinating:

Place he chicken in a bowl. Add all the ingredients to the chicken and mix well. Ideally you  want the meat to marinate for a few hours or overnight.

For Rice:

Heat a large pot on the stove top on medium heat. Add the oil and sugar.

Very Important step, so don’t walk away while the sugar  is caramelizing. Keep the heat  on medium. Stir the sugar occasionally. The sugar will gradually turn from light brown to a chocolate brown color. As soon as you see it start to  bubble, add in the chicken. This step is important to get a nice color of the pelau.

Once you add the chicken, stir and let  it cook for about 10 minutes to cook off any water the chicken released.

Add in the rest of the ingredients besides the coconut milk and golden ray butter.

Mix to combine everything. The rice will start to turn a nice brown color.

Once it has fried a bit, add in the coconut milk. You want to milk to be 1 joint of your finger above the rice. Once it comes to a gentle bubble, cover  and turn the heat  to low.

Cook covered for 30 minutes.

Remove the lid and taste for salt, adjust if necessary. If the rice is not cooked all the way, add about a tablespoon  of water and cover again for a few more minutes.

Once the rice is cooked fully, add in the butter and stir. You can sprinkle on some fresh cilantro at the end too.

Serve hot with some fresh cucumbers.

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