- To make the green seasoning, pulse all of the ingredients with a little salt and pepper in a blender or food processor until finely chopped.
- Put the chicken into a bowl, add the green seasoning, mix well and leave to marinade for at least 4 hours or ideally overnight.
- When you are ready to cook the chicken, brush any excess marinate from the meat and place it back into the bowl. Evenly spread the sugar in a large, wide, heavy-based pan and melt over a medium heat. Don’t take your eyes off the pot! Give it a stir and wait for it to change from golden to dark brown. Once the sugar is brown it should be bubbling and just slightly smoking. Immediately add the chicken and cook this for 10 minutes.
- Allow the chicken to darken and caramelise on all sides.
- Reduce the heat, pour any remaining marinade into the pan with a little seasoning, and give it a stir. Put the lid on the pan and leave it to stew for 30 to 40 minutes – stirring it now and again – until the chicken is cooked through. Add a splash of water if it gets a little dry.
- To make the rice, heat the oil in a large pan over a low heat and soften the onion with a little salt for 2-5 minutes, stirring regularly. Add the garlic, thyme and allspice, and cook for 30 seconds, stirring continuously, until the aromas are released. Add the rice and stir until the grains are well coated, followed by the coconut milk, stock, scotch bonnet, kidney beans and a good pinch of salt.
- Bring it to the boil and cook for 10 minutes.
- Reduce the heat to a simmer and continue to cook until the rice is just tender and the liquid is absorbed – you may need to add a little extra just-boiled water to ensure the rice is fully cooked.
- Remove the thyme sprig and the scotch bonnet from the rice, fluff it up with a fork, and gently fold through the kidney beans. Season to taste.
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