4 chicken things, cleaned, washed and trimmed of fat

1 cup long grain rice, washed and drained

2 cups fresh coconut milk

8 Ochre’s, washed and dried and sliced into 2 inch chunks

1/2 read bell pepper

1 carrot, chopped fine

1 habanero pepper

1/2 onion chopped

2 cloves garlic, crushed

1 pimento pepper (Trinidad seasoning pepper) OPTIONAL

2 salted pig-tails or any salted meat you have. You can also use smoked turkey wings.

2 tablespoon green seasoning (optional)

1 tablespoon coconut oil (or vegetable)

2 stalks green onions, chopped

2 cups of shredded kale leaves

1 tablespoon Lawry’s seasoning salt

1 teaspoon black pepper

2 tablespoon golden ray butter (optional)


First prep the Chicken thighs. Wash it with water, trim any extra fat off and pat it dry.

Season with 1 tablespoon green seasoning, 1/2 tablespoon Lawry’s seasoning salt, 1/2 teaspoon black pepper. Rub all the seasonings into the thighs and set aside to marinate.

Prep the salted pig tails. I usually leave mine whole and place it in a pot full of water to boil for 20 minutes. Discard the first water and refill with clean water. Boil again for another 20 minutes. Discard the second water and rinse with cold water. Chop the tails into 2 inch chunks.

Season with 1 tablespoon green seasoning and set aside to marinate.

In a heavy skillet on medium heat, add the coconut oil.

Place the chicken thighs in skin side down. Once it is brown on one side flip and brown on the other side. Remove it from the pan and set aside.

Add the onion, peppers and carrots. Sauté until the carrots is slightly soft.

Add the garlic, and allow it to fry for 30 seconds. Add the seasoned pig tails/salted meat.

Add the rice, seasoning salt, black pepper and green onions. Fry for 2-3 minutes.

Add the coconut milk. Stir.

Add the kale and then place the chicken thighs back in on top of the kale.

Add the Ochre around the chicken and kale. Do not stir it in.

Place the whole habanero in on the top and cover with a lid.

Cook on low heat for 25 minutes. After 25 minutes, remove the lid, remove the chicken thighs from the top of the rice, and stir everything in. Add the golden ray butter if you have any on hand.

Taste for seasoning and the consistency of the rice. It should not be crunchy.

Serve hot with the chicken thighs!










Print Friendly