Trinidadian Chicken And Rice

• 4 stalks scallion, chopped
• 1 bunch fresh thyme
• 2 bunches fresh chadon beni (culantro) or cilantro
• 1 bunch fresh parsley
• 12 cloves garlic, peeled
• 1 large yellow onion, peeled and roughly chopped
• 1 Scotch bonnet (optional)
• 6 pimiento peppers
• 3 tablespoons distilled white vinegar
• 3 tablespoons vegetable oil
• sea salt and freshly ground black pepper
• 1 tablespoon soy sauce
• 1 teaspoon ketchup
• 3 tablespoons vegetable oil
• sea salt and freshly ground black pepper
• 1 (3-pound) chicken, cut into parts
• 2 cups dried pigeon peas
• 3 tablespoons brown sugar
• 2 cups canned coconut milk
• 2 cups parboiled rice, washed and drained
• 3/4 cups onions, chopped
• 1 cup calabaza pumpkin, peeled and chopped
• 1/2 cup carrots, peeled and chopped
• 1 whole Scotch bonnet
• 1/2 cup scallions, sliced

1. Puree the scallions, thyme, chadon beni, parsley, garlic, onion, Scotch bonnet, pimiento peppers, vinegar and oil in a blender.
2. Remove to a baking dish and season with salt and pepper.

stalks scallion, thyme, culantro, parsley, garlic, yellow onion, scotch, pimiento peppers, distilled white vinegar, vegetable oil, salt, soy sauce, ketchup, vegetable oil, salt, chicken, peas, brown sugar, coconut milk, rice, onions, calabaza pumpkin, carrots, scotch, scallions

Taken from www.foodrepublic.com/recipes/trinidadian-chicken-and-rice-recipe/ (may not work)