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1. Mince the garlic and finely chop 1 onion. In a large bowl, toss the chicken thighs with the white vinegar, soy sauce, allspice, cumin, oregano, black pepper, paprika, half the garlic, half the salt and the chopped onion. Marinate for at least 30 minutes, or up to overnight in the fridge.
8 piece bone-in, skinless chicken thighs,
2 tbsp white vinegar,
1 tbsp soy sauce,
1 tsp ground allspice,
1 tsp ground cumin,
1 tsp dried oregano,
1 tsp ground black pepper,
2 tsp paprika,
3 clove garlic,
1 piece onions,
1 tsp salt
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2. Thinly slice the remaining onion, peel and slice the carrots into chunks, and pierce the Scotch bonnet pepper once with a knife tip without cutting it open.
1 piece onions,
2 piece carrots,
1 piece Scotch bonnet pepper
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3. Heat the vegetable oil with the brown sugar in a large, wide pot over medium heat until the sugar melts and turns deep amber, about 2 minutes. Add the chicken pieces, shaking off excess onion, and brown for 3 to 4 minutes per side.
8 piece bone-in, skinless chicken thighs,
2 tbsp vegetable oil,
1 tsp brown sugar
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4. Add the sliced onion and remaining garlic, then stir for 2 minutes. Pour in the chicken stock, scraping up the browned bits, and add the carrots. Cover and simmer gently over medium-low heat for 35 to 40 minutes, until the chicken is tender and the sauce has thickened. Uncover for the last 10 minutes if the sauce is thin, and season to taste.
3 clove garlic,
1 piece onions,
1.5 cup chicken stock,
2 piece carrots
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5. While the chicken simmers, rinse the rice under cold water until the water runs mostly clear, then drain. Combine the coconut milk, water, kidney beans, thyme, remaining salt and the whole Scotch bonnet pepper in a medium pot, and bring to a gentle boil over medium heat.
1 piece Scotch bonnet pepper,
1 can full-fat coconut milk,
1 cup water,
1 can red kidney beans, drained and rinsed,
3 piece fresh thyme,
1 tsp salt
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6. Stir in the rice and the whole scallions, bring back to a simmer, then cover tightly and reduce heat to low. Cook for 18 to 20 minutes without lifting the lid, until the liquid is absorbed. Rest covered for 10 minutes off the heat.
2 cup long-grain white rice,
3 piece scallions
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7. Remove the thyme stems, scallions and Scotch bonnet pepper from the rice without breaking the pepper, then fluff the rice with a fork. Serve the rice and beans alongside the stewed chicken, spooning plenty of sauce over the top, and garnish with fresh cilantro.
2 tbsp fresh cilantro (garnish)
