Ingredients

The following ingredients have 4 Servings
  • 1 cup jasmine rice
  • 3 lbs chicken, drumsticks and breasts or thighs
  • 4 scallions
  • 4 cloves garlic
  • 2 tablespoons fresh ginger
  • 2-3 habanero peppers, seeded
  • 2 tablespoons brown sugar
  • 2 limes, juice only
  • 1 tablespoon fresh thyme
  • 2 teaspoons ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 tablespoons soy sauce
  • 1/4 cup canola oil
  • 1/2 white onion, diced
  • 2 1/2 cups chicken stock
  • 4 bay leaves
  • Scallion, for garnish

Instruction

  • Rinse rice in a mesh strainer with cold water. Set aside.
  • In a mini food processor, add scallions, garlic, ginger, habanero peppers, brown sugar, lime juice, thyme, allspice, nutmeg, and salt. Pulse until combined into a paste.
  • In a medium bowl, add the spice paste, soy sauce, oil, and chicken. Mix well and let sit for at least 30 minutes or overnight.
  • Heat a large skillet with high walls over medium-high heat. Add chicken pieces and let cook for 7-8 minutes until they start to brown. Turn chicken pieces and cook for another 4-5 minutes. Remove chicken from skillet and turn heat down to medium-low. It’s okay if the chicken isn’t cooked through at this point.
  • Add onions to the skillet and cook them for a few minutes, scraping up any bits stuck to the pan.
  • Add rinsed rice to the skillet along with chicken stock and stir to combine. Bring mixture to a slight simmer, turn heat down to low, and nestle chicken pieces back into the skillet along with bay leaves. Cover skillet and simmer for 20-25 minutes until rice is cooked and liquid is evaporated.
  • Check the skillet occasionally and if it is dry, add more stock.
  • Serve chicken and rice with fresh chopped scallions.