Los Angeles Times, December 9, 1993
3 tablespoons vegetable oil
3/4 cup granulated sugar, or brown sugar, packed
1 (2 1/2- to 3-pound) chicken, cut up
1 onion, chopped
1 clove garlic, minced
1 1/2 cups pigeon peas or black-eyed beans, soaked overnight
2 cups rice
3 cups water
1 cup Coconut Milk
2 cups cubed Hubbard squash
2 carrots, chopped
1/4 cup chopped parsley
1 teaspoon dried thyme
1 bunch green onions, including green tops, chopped
1/4 cup ketchup
3 tablespoons butter
In heavy pot or skillet over high heat, heat oil. Add sugar and let
caramelize until almost burned, stirring constantly. Add chicken and stir until
all pieces are coated with sugar.
Reduce heat to medium, add onion and garlic. Cook, stirring constantly, 1
minute. Drain peas and add to pot. Add rice, water and coconut milk. Reduce heat
to low and simmer, covered, 30 minutes.
Add squash, carrots, parsley, thyme, green onions, ketchup and butter and
stir well. Cover and cook over medium heat until vegetables are tender, 20 to 30
minutes. Makes 6 servings.
Each serving contains about:
955 calories; 260 mg sodium; 88 mg cholesterol; 37 grams fat; 122 grams
carbohydrates; 36 grams protein; 4.01 grams fiber.