Ingredients
for the Green seasoning
1 scotch bonnet
4 sprigs thyme
½ inch ginger
4 scallions
1 celery stalk
¼ bunch parsley
½ bunch cilantro
1 Juice of lime
½ c oil of choice
for the Chicken Marinade
4 chicken thighs + drumsticks
1 clove garlic
1 tbsp Worcestershire sauce
1 tbsp Soy sauce
1 tbsp Ketchup
Salt and pepper
2 tbsp green seasoning
for the Pelau
1 ½ c long grain rice
3 tbsp brown sugar
1 15oz can pigeon peas
1 15oz can coconut milk
Water
1 whole scotch bonnet
1 diced carrot, medium diced
3 scallions, sliced
½ red bell pepper, medium diced
1 medium onion, medium diced
Directions
Step 1
Prepare the green seasoning. Give scallions, celery, and ginger a rough chop. Add along with everything else into a food processor. Blend until smooth and incorporated.
3 scallions, sliced
for the Green seasoning
1 scotch bonnet
4 sprigs thyme
½ inch ginger
4 scallions
1 celery stalk
¼ bunch parsley
½ bunch cilantro
1 Juice of lime
½ c oil of choice
Step 2
Marinate the chicken. Add chicken thighs and drumsticks into a bowl or zip lock bag along with all of the other ingredients. Incorporate and marinate for at least an hour. Remove from the fridge 1 hour before cooking.
4 chicken thighs + drumsticks
1 clove garlic
1 tbsp Soy sauce
1 tbsp Worcestershire sauce
Salt and pepper
1 tbsp Ketchup
2 tbsp green seasoning
Step 3
Prepare veggies and aromatics. Dice your onion, red bell pepper, carrot, and scallions.
1 diced carrot, medium diced
½ red bell pepper, medium diced
3 scallions, sliced
Step 4
Start the pelau by burning sugar. You read that right. Add some oil to a large pot along with brown sugar. Heat over medium high, occasionally stirring, until the sugar starts foaming and becomes a dark brown.
3 tbsp brown sugar
Step 5
Prepare the pelau. Lay in the chicken (save the marinade). Cook until browned on both sides, then add in onion, carrot, and bell pepper. Once onions become translucent, add in the rice and the leftover marinade. Let that go for a few minutes before adding in pigeon peas, coconut milk, thyme, and scotch bonnet. Everything should be just covered in liquid–if it needs more, add water, if there’s too much then remove some. Bring to a boil, cover with foil and the lid, then cook over low for 25 minutes. Let sit for 10 minutes before removing the lid, then finish off with sliced scallion.
1 medium onion, medium diced
1 diced carrot, medium diced
½ red bell pepper, medium diced
1 15oz can pigeon peas
1 ½ c long grain rice
1 15oz can coconut milk
Water
1 whole scotch bonnet
