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1. Toss the chicken thighs with the soy sauce, ground allspice, black pepper, half the salt, the juice of half the lime and 2 thyme sprigs' leaves. Let marinate at least 20 minutes, or up to overnight in the fridge.
4 piece chicken thighs, bone-in, skin removed,
2 piece fresh thyme sprigs,
1 tsp ground allspice,
1 tbsp soy sauce,
0.5 piece lime,
0.5 tsp salt,
0.5 tsp black pepper
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2. Finely chop the onion, garlic and scallions, keeping the scallion greens separate from the whites.
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3. Heat the vegetable oil in a large heavy pot over medium-high heat. Brown the chicken thighs for 3 to 4 minutes per side, then remove to a plate.
4 piece chicken thighs, bone-in, skin removed,
1 tbsp vegetable oil
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4. In the same pot, cook the smoked sausage for 2 minutes until it renders some fat. Add the onion, garlic and scallion whites and sauté for 3 minutes until softened and fragrant.
100 g smoked sausage or bacon, diced,
1 piece onion,
4 clove garlic,
4 piece scallions
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5. Stir in the rinsed rice and allspice berries for 1 minute to coat. Pour in the coconut milk and water, then add the black-eyed peas, remaining thyme sprigs, remaining salt and the remaining lime juice. Stir well and nestle in the browned chicken and the whole Scotch bonnet without bursting it.
1.5 cup parboiled long-grain rice,
1 can black-eyed peas, canned, drained and rinsed,
1 can full-fat coconut milk,
1 cup water,
4 piece chicken thighs, bone-in, skin removed,
2 piece fresh thyme sprigs,
1 piece whole Scotch bonnet pepper,
6 piece allspice berries,
0.5 piece lime,
0.5 tsp salt
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6. Bring to a boil, then cover tightly and reduce to the lowest heat. Cook for 25 to 30 minutes without lifting the lid, until the rice is tender and the chicken is cooked through (74°C/165°F).
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7. Remove from heat and rest covered for 5 minutes. Discard the Scotch bonnet, thyme stems and allspice berries if desired, fluff the rice gently with a fork, and fold in the scallion greens.
4 piece scallions
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8. Serve hot, garnished with fresh cilantro.
2 tbsp fresh cilantro (garnish)
