Presented by Qirani Almayra

Ingredients

3 lbs of dark meat (drums and thighs cut in half with skin removed) or chicken wing sections

1 large heaping spoon of green seasoning

1 tsp All purpose seasoning

1 tsp Chicken/Poultry seasoning

1/2 tsp garlic powder

1/2 tsp onion powder

1/3 cup of corn or canola oil

1/2 cup of brown sugar (turbinado)

2 1/2 cups of parboiled rice

2 cups water

1 can of unsweetened coconut milk

1 can of dried pigeon peas

2 Scallion, diced

4 garlic cloves, finely chopped

1/2 onion, finely chopped

2 carrots, sliced into coins

Few sprigs of thyme

Instructions

Rinse your chicken and pat dry. The skin should be removed from the chicken unless you’re using chicken wings.

Add green seasoning, all purpose seasoning, chicken seasoning, onion & garlic powder and massage into chicken. Set to the side. Grab a large pot, and set your fire to low/medium. Add your oil and heat for 2-3 minutes.

Next add brown sugar and continue to stir. Once it melts and begins to foam and bubble, quickly add your chicken and stir. Ensure all pieces of chicken are coated with melted brown sugar and cover. The chicken will begin to spring water and cook.