chicken in water. Drain, and season with scallion, garlic and pimento. Leave to marinate
in water and soy sauce for 1/2 hour.
oil in Dutch oven (if baking) or skillet (if cooking on the stove burner) and add sugar.
Stir and allow to caramelise to add color to the dish (granulated sugar caramelises better
than brown sugar, and casareep or browning may be used where available.)
chicken and cook enough just enough to allow to stiffen and obtain a rich, brown color.
uncooked rice and chopped onion, saute about 5 minutes. Add stock, coconut milk and all
covered in the Dutch oven with low heat, or in oven covered with foil at 350 degrees,
until rice is ready, about an hour.
texture is loose brown rice with chicken falling apart when the mixture is turned over.