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To Season 2 lbs chicken 2 bundles chive, chopped 3 cloves garlic, chopped 1 onion, chopped 1 dash oregano 1 dash parsley 1 dash paprika 1 tsp salt 4 tbsp green seasoning 2 big leaf thyme 1 sprig spanish thyme 5 sprigs fine leaf thyme 1 pimento pepper, chopped 1 celery, chopped 4 leaves culantro, chopped 1 lime

To Cook 1 tbsp sugar 1 tin pigeon peas (440g) 2 tbsp oil 2 1/2 cups rice 1 cup coconut milk 1/2 cup pumpkin, chopped 3 tbsp tomato paste 2 tbsp golden ray margarine water


Wash the herbs and set aside.

Cut up the chicken and wash with lime.

Season with oregano, paprika, parsley, green seasoning, big leaf thyme, Spanish thyme, fine leaf thyme, pimento, garlic, chive, onion, salt, celery and culantro (chadon beni).

Marinate for at least 1 hour. Overnight is best!

Over a medium flame, caramelize the sugar.

Add the chicken. Warning: Be careful when you do this part because caramelized sugar gives a nasty burn. Don’t drop the chicken into the pot – lay it gently.

Allow to coat evenly with the sugar and let it cook in its own juices for about 3 minutes.

Add about 1/2 cup water and the 2 tbsp of oil. Simmer for about 4 minutes.

While the chicken is simmering, wash the pigeon peas and cut up the pumpkin.

Add the pigeon peas and pumpkin

Add another 1/2 cup of water and allow to simmer for about 4 minutes

Add 1 cup of coconut milk and the rice.

Stir the pot to mix the ingredients

Add the golden ray margarine and tomato paste.

Allow to simmer until the rice is cooked.


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