Ingredients
1 bunch thyme, stems removed
1 bunch basil, stems removed
½ bunch parsley, roughly chopped
10 to 12 scallions, roughly chopped
1 large yellow onion, chopped
1 head garlic
3 to 4 wiri wiri peppers or 1 whole Scotch bonnet pepper
1 cup dried black-eyed peas (see Tip)
1 whole (3-pound) chicken, cut into pieces and skin removed
Salt and black pepper
1 pound smoked turkey necks, wings or tails
1 carrot, roughly chopped
1 celery stalk, roughly chopped
2 large onions, 1 quartered and 1 chopped
2 bay leaves
1 tablespoon extra-virgin olive oil
4 garlic cloves, minced
1 small bunch thyme
1 Scotch bonnet, wiri wiri or habanero pepper
2 cups parboiled long-grain rice
4 scallions, finely chopped
2 ½ cups chicken stock
1 (13-ounce) can coconut milk
Directions
1
Make the green seasoning: Add all the ingredients to a food processor and blend, adding water a few tablespoons at a time – up to 4 tablespoons – until you get a thick purée. (The seasoning can be stored in an airtight container in the refrigerator for up to a day.)
2
Make the rice: Place peas in a bowl with enough water to cover and soak overnight in the refrigerator. Season chicken with the green seasoning, 1 teaspoon salt and 1 teaspoon black pepper, and marinate for at least 1 hour and up to overnight in the refrigerator.
3
When ready to cook, strain peas, place in a large pot and cover with water. Add smoked turkey, carrot, celery, quartered onion and 1 bay leaf. Bring to a boil over medium heat. Cook, skimming any scum that rises to the top, until the peas soften but still have some bite, about 20 minutes. (They’ll continue cooking with the rice.) Strain the peas, remove the aromatics, reserve the turkey, and set aside.
4
Scrape off any excess marinade from the chicken. In a large pot over medium heat, add oil. Add chicken and brown, about 7 minutes per side. Transfer the chicken to a plate.
5
To the same pan, add the chopped onion, garlic, thyme, Scotch bonnet pepper, 1/2 teaspoon salt and 1/2 teaspoon black pepper and stir for 1 to 2 minutes, until fragrant.
6
Add rice and cook, stirring, for about 1 minute to absorb the fat from the pan.
7
Add smoked turkey, drained peas, scallions, chicken stock, coconut milk and remaining bay leaf to rice and stir thoroughly. Add 2 1/2 cups water and bring to a boil, then add chicken and its juices to the pot.
8
Lower to a simmer, then cover the pot and cook for 25 to 30 minutes. The rice should be tender and all of the liquid should be absorbed. If rice is not tender and all of the liquid is gone, add water, a little at a time, and continue to cook until rice is tender. Serve immediately.
Notes
You want to use dried beans here, rather than canned, for taste and texture. Canned beans don’t retain the same bite as dried.