6 cloves of garlic

1 habanero peppers

2 pimento peppers (optional)(Trinidad seasoning peppers)

1 cup of tightly packed cilantro

2 leaves of cuban oregano

1 stalk of green onions

1/4 of a large onion

2 sprigs of taragon

1 stalk of Chinese celery or the leafy part of regular celery.

1/4 cup of fresh lime juice


5 pieces of chicken, legs and thighs

1 tablespoon oil

2 cups of basmati rice, washed and drained

1 cup of chopped mushrooms (any of your choice)

1 cup of sliced carrots

1 onion, cubed

2 teaspoons salt

2 teaspoons black pepper

1/2 teaspoon ground ginger

1/2 teaspoon paprika

1 tablespoon Worcestershire

1 teaspoon fresh garlic

1/4 cup of dry white wine

1/4 teaspoon turmeric powder

1 habanero pepper

1 1/2 cups of chicken stock

1/4 cup of chopped cilantro


To a food processor add all the ingredients under the seasoning mix. Chop until minced.

To the chicken pieces add half of the seasoning, 1 teaspoon salt, 1 teaspoon black pepper, ground ginger, Worcestershire and paprika. Mix well.

Marinate the Chicken for 2 hours or overnight.

Heat a large pan on the stove on high heat with 1 tablespoon of oil.

Sear the chicken pieces until it is brown on both sides.

Remove from the pan and set aside on a plate.

Turn the heat down on the pan to medium-low. Add the onions, carrots, mushrooms and garlic. Saute for 3-5 minutes.

Add the white wine. Once the wine has cooked off add the tumeric, rice, season with salt and black pepper, add in the remaining green seasoning mix and add the broth.

Nestle the chicken back into the rice, add the whole habanero and cover on the lowest heat on your stove.

Cook for 25 minutes. Remove the cover, then move the chicken pieces to a plate. Add the chopped cilantro to the rice and fluff with a fork. You can add the chicken back to the rice for serving now.



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