Stewed Chicken with Coconut Rice and Brown Sugar Herb Carrots

Steps

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1. 1
   Cut the whole chicken into pieces and season with salt, all-purpose seasoning, mixed herbs, and paprika. Let rest briefly to marinate.
   ▶ ≈0:42
2. 2
   Add oil and brown sugar to a pot on medium-high heat and cook until deep brown, forming a caramelized base. Add the seasoned chicken pieces, spreading them evenly without stirring.
   ▶ ≈1:14
3. 3
   Add frozen green seasoning cubes, cover, and cook for 3–5 minutes. Flip all chicken pieces, ensuring even browning, then cover again until the liquid evaporates.
   ▶ ≈1:27
4. 4
   Add 3 cups water, ketchup, fresh thyme, scotch bonnet pepper, cracked black pepper, and carrots. Reduce to medium-low heat and simmer for about 45 minutes until chicken is fully cooked.
   ▶ ≈3:18
5. 5
   Rinse rice and add to a pot with 1.5 cups water, salt, frozen coconut milk cubes, thyme, and frozen green seasoning cubes. Cook for about 20 minutes until liquid is absorbed, then cover with foil and steam for an additional 10 minutes.
   ▶ ≈6:34
6. 6
   Peel, wash, and chop the carrots. Mix with mixed herbs, all-purpose seasoning, brown sugar, and butter. Steam on low heat for 5–7 minutes just before the chicken finishes cooking.
   ▶ ≈4:56
7. 7
   Check that the chicken is fully cooked. Garnish with freshly chopped parsley before serving.
   ▶ ≈10:37
8. 8
   Once the rice is cooked, fluff it gently with a fork. Remove any thyme stems if needed. Plate all components together and serve.
   ▶ ≈11:06