Recipe submitted by
Jessica Pinard-Byrne Yarde
Westport Tavern
Citronier
1 (767) 276-9513
Creole Cook-up Rice Serves

2½ cups parboiled rice, rinsed
3½ cups water for boiling with a ½ cup on reserve
2 cups mixed peas and carrots, frozen (preferably) or canned
2lbs smoked chicken
1½lbs boneless skinless chicken
1 cup coconut milk
Salt
2 Tbsp turmeric powder
1 finely chopped medium onion
6 cloves of garlic minced
5 seasoning peppers, finely chopped
1 chopped sweet pepper
1 scotch bonnet pepper (optional)
3–4 Tbsp vegetable or olive oil

Season raw chicken with all chopped ingredients and salt to taste. Feel free to add any other favourite fresh seasoning ingredients suiting to your pallet. Let sit for 20 minutes.
In a large shallow pot or other, heat oil and brown seasoned chicken, add smoked chicken and toss.
Add ½ water and coconut milk. Now mix in turmeric powder and rice. Bring to a slow boil and then add balance of water.
Cover until pot returns to a boil, and then add peas and carrots. Cover, reduce heat and cook for 20 minutes or until water dries up. This is a good time to include your scotch bonnet if you wish, but monitor for heat based on preference.
Test rice to see if it is cooked, if needs be add reserve water cover and check back in 5 minutes.
Once rice is cooked, turn off heat, cover and let stand for 10 minutes. Ready to serve.