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1
If using dried peas, soak them overnight in 3 cups of water.
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2
Drain.
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3
Bring 3 fresh cups of water to a boil in a saucepan and add the peas.
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4
Simmer for 15 minutes, or until cooked almost completely through.
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5
Drain and set aside.
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6
If using canned beans, drain, rinse with cold water, drain again, and set aside.
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7
Wash the rice by placing it in a colander or fine-mesh sieve and running cold water over it until the water runs clear, about 1 minute.
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8
Drain well and set aside.
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9
Heat the oil over medium heat in a Dutch oven or other heavy, deep pot.
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10
Add the sugar and swirl in the pot, stirring constantly; allow it to caramelize to a dark brown color.
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11
Add the chicken and stir well to coat.
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12
Add the onion and garlic and cook for 1 to 2 minutes, stirring constantly.
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13
Stir in 2 cups of water, the coconut milk, bay leaf, green seasoning, parsley, thyme, carrots, and scallions.
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14
Reduce the heat to medium-low, cover, and simmer for 10 minutes.
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15
Stir the rice, squash, peas, hot pepper, ketchup, and butter into the chicken.
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16
Cover and cook for 20 minutes, or until the peas and vegetables are tender.
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17
Remove lid and fluff the rice.
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18
The rice should be moist but not sticky.
