Ingredients

• 1 Scotch bonnet chile pepper
• 6 bone-in chicken pieces , such as breasts, thighs, and drumsticks
• 2 skinless , bone-in chicken breasts, cut in half
• 1 tablespoon olive oil
• 1 onion , finely chopped
• 3 cloves garlic , minced
• 2 cups uncooked long-grain white rice
• 4 cups chicken broth
• 1 , 15 ounce
• 1 , 14 ounce
• 4 greens onions , coarsely chopped
• 4 sprigs thyme , chopped
• 0.5 heads cabbage , cored and cut into large chunks
• 2 tablespoons butter
• salt and ground black pepper to taste

Instructions

1. 1 Cut Scotch bonnet chile in half. Chop half; reserve both halves. (Chile pepper is very hot, so use gloves when chopping, and avoid touching your eyes, nose, or mouth after chopping.) Cut chicken into large chunks.
2. 2 Heat olive oil in a large skillet or Dutch oven over medium heat. Add chicken; brown on all sides, about 15 minutes. Stir in chopped Scotch bonnet, onion, and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
3. 3 Add rice; stir to coat with oil. Cook until rice turns slightly opaque but doesn't brown. Add chicken broth; bring to a boil over medium heat, then reduce heat to a simmer. Simmer for about 5 minutes; stir in black-eyed peas, coconut milk, green onions, and thyme until well combined. Lay cabbage chunks on top of rice mixture; place remaining Scotch bonnet half on top of cabbage.
4. 4 Cover the skillet; simmer until rice and cabbage are tender, about 20 minutes, checking occasionally to see if mixture is getting too dry on the bottom (add a small amount of water if needed to prevent burning). Stir in butter; season with salt and black pepper.

Nutrition per serving