Pigeon peas Cook-up rice 🇬🇾 with chicken made in the Cast Iron Aways pan! sharing the recipe below 👇🏾 For Rice 15 oz canned Green Pigeon peas 1 1⁄3 cup of Long grain rice washed 1 cup of canned coconut milk 4 garlic cloves minced 1⁄2 white onion diced 3 tomatoes diced 1⁄3 cup scallion chopped 2 small Carrots diced 3 sprigs of Thyme 2-4 Bay leaf Salt to taste Pepper to taste 1 teaspoon chicken Bouillon 2 teaspoons adobo • For the chicken 1 lb Boneless, skinless chicken thighs cut into pieces 3 tablespoon of coconut oil for searing chicken and more for sauteing 1 tablespoon of dried thyme 2 teaspoons Chinese five spice 2 teaspoons Chicken Bouillon 1⁄4 teaspoon Cayenne pepper 2 teaspoon Garlic salt 1⁄2 tablespoon of dark brown sugar 1⁄4 teaspoon ground coriander seed Pinch of salt Pinch of Freshly cracked black pepper Instructions 1. Prepare all vegetables for the rice and set aside. 2. In a large bowl, add your cleaned chicken thigh pieces and season with dried thyme, chinese five spice, chicken bouillon, cayenne pepper, garlic salt, dark brown sugar, ground coriander seed, salt,pepper, then mix together well and marinate for at least 30 minutes. 3. Add coconut oil to Cast Iron Always pan on medium heat. 4. When the oil is hot add in your marinated chicken pieces and cook chicken until it has a nice sear and browned on all sides, remove from cast iron always pan. 5. Then add the garlic, onions, tomatoes, scallion,and carrots and sauté for about 3 minutes. 6. Next, add pigeon peas with liquid, washed rice, chicken, stir and cook for 2 minutes. 7. Add in coconut milk, thyme,bay leaf, and stir continuously until well combined,season with bouillon and adobo, and salt and pepper if needed. 8. Turn the flame down to low, cover and let it steam until the rice is completely cooked. This should take about 30 minutes. 9. Remove from the heat and enjoy your cook-up rice!