Trinidadian Chicken And Rice Recipe

Ingredients

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Thyme

  Fresh

  6 tbsp or 14g

• Cilantro

  Raw - Whole Foods Market

  5 ⅝ oz or 159g

• Parsley

  Raw

  55g

• Garlic

  Raw

  12 clove or 36g

• Onions

  Raw

  1 large or 150g

• Pimento

  Canned

  6 pimiento, whole or 396g

• Vinegar

  Distilled

  3 tbsp or 45g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Salt

  Table

  1 dash or 0.4g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Ketchup

  Low sodium

  1 tsp or 5g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Salt

  Table

  1 dash or 0.4g

• Chicken breast

  Broilers or fryers, meat only, raw

  3 lb or 1.36kg

• Pigeon peas

  (red gram), mature seeds, raw

  2 cup or 410g

• Brown sugar

  3 tbsp or 27g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 cup or 452g

• White rice

  Long-grain, regular, raw, unenriched

  1 cup or 185g

• Onions

  Raw

  ¾ cup, chopped or 120g

• Pumpkin

  Raw

  1 cup, cubed or 116g

• Carrots

  Raw

  ½ cup chopped or 64g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

Directions

1. Puree the scallions, thyme, chadon beni, parsley, garlic, onion, Scotch bonnet, pimiento peppers, vinegar and oil in a blender.
2. Remove to a baking dish and season with salt and pepper.
3. Add the soy sauce, ketchup and 1 tablespoon of the oil to the green seasoning.
4. Season with salt and pepper, add the chicken and set aside while you cook the peas.
5. In a small pot, cover the peas with salted water and bring to a boil.
6. Reduce the heat to medium-low and simmer for 30 to 35 minutes, until the peas are cooked.
7. Drain the peas and reserve the cooking liquid.
8. Heat the remaining 2 tablespoons oil in a pot on medium heat; when the oil is hot, sprinkle the brown sugar evenly over the base of the pot.
9. Let the sugar melt and when it starts to bubble, add the chicken and sear it, turning often, until browned and coated with the "burnt" sugar, about 8 minutes.
10. Add the peas and stir.
11. Add 1 cup of the reserved cooking liquid and the coconut milk and cook for about 30 minutes.
12. Stir in the rice and up to another cup of the reserved cooking liquid as needed and bring to a boil.
13. Cook for about 5 minutes, then add the onions, pumpkin, carrots and Scotch bonnet.
14. Season with salt and pepper and simmer until much of the liquid has evaporated, about 15 minutes.
15. Cover the pot and cook until all the liquid has evaporated, 30 to 40 minutes.
16. Serve garnished with the scallions.
17. (source: https://www.foodrepublic.com/recipes/trinidadian-chicken-and-rice-recipe/)

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