Description
My grandmother’s recipe. It’s delicious and can be made with or without meat. It’s also very versatile. Here I am using chicken, however you can use brisket, pigtail, oxtail, the list is endless.
Ingredients
- 1 scotch bonnet chile pepper
- 6 bone-in chicken pieces, such as breasts, thighs, and drumsticks
- 2 skinless, bone-in chicken breast halves – cut in half
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 cups uncooked long-grain white rice
- 4 cups chicken broth
- 1 (14 ounce) can coconut milk
- 4 sprigs thyme, chopped
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 4 green onions, coarsely chopped
- ½ head cabbage, cored and cut into large chunks
- 2 tablespoons butter
- salt and pepper to taste
Instructions
- Slice the scotch bonnet chile in half
- and chop one half. Reserve both halves. (Chile is very hot
- so use gloves when chopping
- and avoid touching your eyes
- nose
- or mouth after chopping.) Cut the chicken pieces into large chunks.
- Heat the olive oil in a large skillet or Dutch oven over medium heat
- and pan-fry the chicken pieces until brown on all sides
- about 15 minutes. Stir in chopped chile
- onion
- and garlic. Cook
- stirring occasionally
- until the onion is translucent
- about 5 minutes. Add the rice
- and stir to coat with oil. Let the rice fry until it turns slightly opaque but doesn’t brown. Pour in the chicken stock
- bring to a boil over medium heat
- and reduce heat to a simmer. Let the mixture simmer for about 5 minutes
- and stir in the coconut milk
- thyme
- black-eyed peas
- and green onions until well combined. Lay the cabbage chunks on top of the mixture
- and place the remaining half chile on top of the cabbage.
- Cover
- and simmer until the rice and cabbage are tender
- about 20 minutes. Check occasionally to see if the mixture is getting too dry on the bottom
- and add a small amount of water if needed to prevent burning. Before serving
- stir in butter
- and season to taste with salt and pepper.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 8