Chicken Marinade

1: Lightly score the chicken and wash with lime.

2: Add the Epis to the chicken and let marinate overnight or for at least a few hours.

3: Add chicken to a pot and add enough water to cover chicken completely.

4: Bring to a boil and boil for 20 minutes.

5: Remove chicken and reserve 2-3 cups of leftover liquid from the pot.

6: In a pan, add enough Canola oil to cover half of the chicken and sear for a few minutes on each side.

7: Remove chicken and set aside.

8: In the same pan, remove oil to have about 2 tablespoons remaining.

9: Add tomato paste, ground cloves, Epis, Sazon, garlic powder, onion powder, and chicken bouillon.

10: Cut tomatoes, yellow onion, bell peppers, and green onion. Add half to the sauce now.

11: Add the reserved liquid from the pot and bring to a boil, letting the sauce lightly reduce.

12: Add chicken and cook until it’s well coated.

13: Add the remaining scallions, onions, and bell peppers to the pan for some crunchy pieces.

14: In a saucepan, add oil and peas and cook for about 4 minutes.

15: Add chicken bouillon, Epis, thyme, garlic powder, and onion powder, and cook for about 3 minutes.

16: Add the rice and water, cooking at medium-high heat until most of the water evaporates.

17: Cover the rice and turn the temperature to low simmer, cooking for about 15-20 minutes.