Go Back
–+ servings
Print

Brown Sugar Chicken Fried Rice

A one pot meal full of great spices and a sweetness from the brown sugar. This Brown Sugar Chicken Fried Rice gets its origins from Trinidad.
Course dinner
Cuisine Caribbean food, Chicken, Gluten free
Keyword Caribbean food, chicken, gluten free, one pot meal
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 people
Author Feed Your Soul Too

Equipment

  • Dutch Oven

Ingredients

  • 8 Whole Boneless Skinless Chicken Thighs cubed
  • 2 Whole Green bell peppers rough chop
  • 2 Whole Anaheim chilis rough chop
  • 2 Whole Red fresno chilis diced
  • 3 Cloves Garlic minced
  • 1 Ear Corn Cut off the cob
  • 2 Whole Carrots diced
  • 1 Whole Yellow onion diced
  • 2 Cans Black eyed peas drained
  • 5 Ounces Green chilies
  • 1/4 Cup Ketchup
  • 1/4 Cup GF Soy sauce
  • 3 Cups Chicken broth
  • 2 Cups Rice
  • 1/4 Cup Light Brown sugar
  • 1 Tbsp Adobo seasoning
  • 1 Tbsp Black pepper
  • 1 Tsp Thyme
  • 2 Tsp Cajun seasoning
  • 1 Tsp Ancho chili powder
  • 1 Bunch Cilantro
  • 1 Tbsp Olive oil

Instructions

  • Begin by heating the oil in a Dutch oven. Once warm, add the brown sugar and cook for 2 minutes until it has absorbed the oil and begun to burn (Yes that's right, burn). Now, add the cubed chicken and cook until browned being sure to pick up all the brown sugar in the pan.
    Add the veggies and peppers and cook for 3 - 4 minutes. Then, add in all the spices and mix well. Next, add in the rice and toast for 2 minutes. Add in all the stock, stirring well. Add in the black eyed peas and the green chilies, mix well and let simmer for 10 - 15 minutes. When the rice has full absorbed the liquid, add the corn. Simmer for a few more minutes.
    Serve and enjoy!