1 Can Linstead Market Jamaica™ Gungo Peas in Seasoned Coconut Milk
3 cups chicken broth
2 oz margarine
1 large onion
½ red pepper diced
2 stalks escallion
2 cloves garlic
1 whole uncut scotch bonnet pepper (optional)
8 oz whole shrimp (peeled & deveined)
1 deboned chicken breast (cut in small cubes)
2 sprigs fresh thyme
salt to taste


In a saucepan, empty chicken broth & Gungo Peas in Seasoned Coconut Milk, wash rice and add to peas stock. Cover and allow to cook on low heat. In a skillet, melt margarine, sauté garlic, escallion, red peppers, thyme, chicken breast and shrimp. Season to taste with salt and pepper. When most of the liquid is absorbed from rice, fold in shrimp and chicken mix to rice. Steam for another 10 minutes. Serve hot.