A beloved one-pot dish of caramelised chicken cooked with rice, pigeon peas, coconut milk, and warming spices, yielding a smoky, slightly sweet meal.
Ingredients
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1kg chicken pieces
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2 cups long-grain rice
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1 can pigeon peas, drained
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400ml coconut milk
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2 tbsp brown sugar
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2 tbsp vegetable oil
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1 onion, diced
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3 cloves garlic, minced
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2 sprigs thyme
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1 Scotch bonnet pepper, whole
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2 tbsp ketchup
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1 tbsp soy sauce
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2 cups water
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Salt and black pepper
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1 carrot, diced
Instructions
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1
Season chicken with garlic, thyme, soy sauce, salt, and pepper. Marinate thirty minutes.
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2
Heat oil in a heavy pot. Add brown sugar and let it caramelise until dark. Add chicken and brown well on all sides.
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3
Add onion, carrot, and ketchup. Cook five minutes until vegetables soften.
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4
Add rice, pigeon peas, coconut milk, water, and whole Scotch bonnet. Stir once and bring to a boil.
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5
Reduce heat to very low, cover tightly, and cook twenty-five minutes without lifting the lid.
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6
Fluff with a fork, remove Scotch bonnet, and serve. The bottom crust called bun-bun is the prized part.
Did You Know?
The crispy rice crust at the bottom of the pot, called bun-bun, is considered the best part and is fought over at every Grenadian gathering.