Arroz com feijão-guandu e frango do Brandon

Ingredientes

• 15 oz. canned green pigeon peas
• 1 1/3 cup long grain rice, washed
• 1 cup 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 leaves
• Salt to taste
• Pepper to taste
• 1 tsp. chicken bouillon
• 2 tsp. adobo seasoning
• 1 lb. boneless, skinless chicken thighs cut into pieces
• 3 tbsp. coconut oil for searing chicken and more for sautéing
• 1 tbsp. dried thyme
• 2 tsp. Chinese five spice
• 2 tsp. chicken bouillon
• 1/4 tsp. cayenne pepper
• 2 tsp. garlic salt
• 1/2 tbsp. dark brown sugar
• 1/4 tsp. ground coriander seed
• Pinch of salt
• Pinch of freshly cracked black pepper

Modo de preparo

1. 1

   Prepare all vegetables for the rice and set aside.

2. 2

   Add your cleaned chicken thigh pieces: 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, and pepper, then mix together well and marinate for at least 30 minutes.

3. 3

   Add coconut oil to your cast iron Always Pan on medium heat.

4. 4

   Add in your marinated chicken pieces: When the oil is hot, add in your marinated chicken pieces and cook chicken until it has a nice sear and is browned on all sides. Remove from cast iron Always Pan.

5. 5

   Add the garlic, onions, tomatoes, scallion, and carrots and saute for about 3 minutes.

6. 6

   Next, add pigeon peas with liquid, washed rice, and chicken, then stir and cook for 2 minutes.

7. 7

   Add in coconut milk, thyme, and bay leaves, then stir continuously until well combined. Season with bouillon and adobo, and add salt and pepper if needed.

8. 8

   Turn the flame down to low, cover, and let steam until the rice is completely cooked. This should take about 30 minutes.

9. 9

   Remove from the heat and enjoy your rice cook-up!