Chicken properly season with Maggie all-purpose season/ Miss Dash garlic and herbs / scotch bonnet pepper /garlic / pimento berry / combine season with the chicken cover rest on the fridge to marinate for the next day.

wash peas place in a container of room temperature water with 3 clove of garlie to sock for over night, next pour peas into pot turn flame on cover pot allow it come to a boil, when the water start boiling down add at lease one cup of water into the pot, this step is called sinking the peas however continue the same step until the peas as a red rich look, please take note following the steps make sure the check the peas, you dont wanna over cook them it mite be too soft, turn off stove let the peas chill for a while.

One native coconut 🥥 burst it open, oaks nut from the shell, wash slice up place in the blender with three cups water, blend coconut until complete extract milk from the coconut place into a container place aside till ready.

Pour oil imto skillet, allow it to get hot, then place chicken in the skillet, allow each side to fry evenly to till golden brown, and remove from skillet. place in a container and rest aside till ready.... place fry chicken into pot along with water soy sauce and seasoning, allow to cook until its soft then add alittle catch up give it a stirr turn the flame down allow chicken to simmer till finish.

While the chicken simmering light flame under pot with the cooked peas allow to boil then add coconut milk allow pease and coconut milk to boil for 15 -17 minutes then add skellion thyme scotch bonnet peppe salt, wash rice then add it to pot give it a mix cover pot allow to cook on a medium heat as soon as the coconut milk boils down turn the flame all the way down and allow rice to steam until cooked, serve meal with steam vegetables🔪