• 3 Lbs Chicken Leg Quarters
  • 3/4 Lb Ham Hocks or Pigtails
  • 2 Tbsp Green Seasoning
  • 2 Cloves Garlic, minced
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Ketchup
  • Salt and Pepper to taste
  • 2 Tbsp Vegetable Oil
  • 3 Tbsp Dark Brown Sugar
  • 2 cups Parboiled Rice
  • 1 Medium Onion, chopped
  • 1 can Pigeon Peas, drained
  • 1 cup Coconut Milk
  • 1 Whole Scotch Bonnet Pepper
  • 1 Stalk Scallions, chopped


Cut up leg quarters and ham hocks into large pieces. Marinate in green seasoning, garlic, soy sauce, ketchup, salt and pepper for at least one hour.
Heat oil in large pot. Melt sugar until slightly burns. Add marinated chicken and coat with melted sugar. Cook for 10 minutes. Stir in rice and onion and cook for 3 minutes. Add peas, coconut milk and scotch bonnet pepper. Cover, bring to a boil and simmer for 25-30 minutes until liquid has evaporated. Fold in scallions.
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