4 chicken breasts or 4 chicken legs, (about 2lb/1 kg)
3/4 tsp (4 mL) salt
3/4 tsp (4 mL) pepper
1/2 tsp (2 mL) ground allspice
1/4 tsp (1 mL) ground ginger
1 tbsp (15 mL) vegetable oil
5 cloves of garlic, minced
1 tbsp (15 mL) minced jalapeño peppers
1 sweet red pepper, chopped
1 can (400 mL) can (400 mL) coconut milk
1 cup (250 mL) chicken stock
1/2 cup (125 mL) chopped fresh coriander
1 green onion, chopped
1-1/2 cups (375 mL) long-grain rice

Remove skin from chicken; trim any fat from chicken. Sprinkle with 1/4 tsp (1 mL) each of the salt and pepper, the allspice and ginger.

In large shallow Dutch oven, heat oil over medium-high heat; brown chicken. Remove to plate.

Add garlic, jalapeno, and remaining salt and pepper to pan; cook over medium heat, stirring, until garlic is golden, about 1 minute. Add rice and red pepper. Stir in coconut milk and chicken stock, scraping up brown bits from bottom of pan; bring to boil.

Return chicken, bone side up, and any accumulated juices to pan; reduce heat, cover and simmer, turning chicken once, until no longer pink inside and no liquid remains, about 25 minutes.

Stir in all but 2 tbsp (25 mL) of the coriander. Sprinkle with remaining coriander and green onion.