Preparation

rinse chicken and rub in salt. In a large bowl combine the black pepper, garlic, half the black sugar, and half the worcestershire and season the chicken, allowing it to marinate overnight. heat the oil in a large, deep pot. when hot, drizzle with remaining black sugar, sautéing until bubbly and dark caramel forms, add chicken and cover well until chicken is golden brown. Add carrots, rice, paprika, water, and coconut milk. mix well. cover tightly and cook over very low heat 45 min. or until rice is almost fully cooked. do not stir while cooking. Add the peas and raisins and mix gently with a fork. continue cooking on low heat 15 min. until the rice is fully cooked. add remaining worcestershire for seasoning and flavor, turn off and let sit for 5 minutes covered with a clean damp dish towel to sponge. serve piping hot and accompany with a green salad

Ingredients

  • (Chicken peeling)
  • ingredients
  • 2 kilos of chicken (breast or thighs)
  • 2 teaspoons of salt,
  • 1 teaspoon of black pepper,
  • 3 garlic cloves, crushed,
  • 4 tablespoons worcestershire (Worcestershire sauce)
  • 3 oil tablespoons,
  • 4 tablespoons of black sugar,
  • 2 cups of hot water,
  • 1 can of pigeon pea can be substituted for green peas but the first ones are the traditional ones
  • 2 cups of coconut milk,
  • 2 cups of grated carrots,
  • 4 tablespoons raisins
  • 2 cups of rice,
  • 1 tablespoon hot paprika (optional)