INGREDIENTS
1 lb
Chicken thighs
2
Bay leaves, small
3 cups
Butternut squash, large
3 tsp
Garlic
1/2 tsp
Ginger
1
Onion, medium
1 15.5 ounce can
Pigeon beans
1/2 tsp
Thyme
1
sprig Thyme, fresh
1 13.5 ounce can
1 3/4 cups coconut milk
1 tsp
Chicken bouillon
1/4 tsp
Chicken bouillon powder
2 tbsp
Ketchup
2 cups
Rice, long grain
1/4 cup
Brown sugar
2 tsp
Creole spice
1 tsp
Paprika
1
Salt and fresh ground pepper
1/4 tsp
Salt or creole seasoning
1 tsp
Seasoning, green
1/2 tsp
White pepper
1/4 cup
Canola oil
3 1/2 cups
Chicken broth or water