
This one-pot chicken and pumpkin rice is rich with warm Caribbean-inspired spices, tender chicken, and sweet butternut squash. The rice cooks in the same pan as the chicken, soaking up all the savory stock and browned bits for a deeply flavorful, comforting dinner.
Score each piece of chicken twice through the skin with a sharp knife. In a food processor, blend the garlic, ginger, 2 roughly chopped spring onions, ground pimento, cinnamon, black pepper, cumin, salt, and thyme into a smooth paste. Rub the marinade all over the chicken, working it into the cuts, and set aside any excess marinade.
Heat the olive oil in a large deep saucepan or cast-iron pot over medium-high heat. Brown the chicken pieces on all sides, then transfer them to a plate. Reduce the heat to medium, then add the onion, red pepper, butternut squash, and most of the remaining spring onions. Stir well, pour in 100 ml water, and cook for 5 minutes until the vegetables begin to soften.
Stir in the reserved marinade and cook for 1 to 2 minutes so it is fully heated through. Add the rice and stir for another 1 to 2 minutes to coat the grains in the spices and oil.
Return the chicken to the pot, arranging it skin-side down, then spread the rice mixture around and over it. Pour in the chicken stock and bring to a boil. Cover tightly with foil and a lid, reduce the heat to low, and cook for 25 minutes, or until the rice is tender and most of the liquid is absorbed. Remove from the heat and let it rest, covered, for 10 minutes.
Uncover the pot and set it over medium-high heat for 1 to 2 minutes to dry out any excess moisture and lightly crisp the chicken skin. Fluff the rice, spoon it onto a serving platter, top with the chicken, and finish with the remaining finely chopped spring onions.
Bone-in chicken thighs and drumsticks work well if you do not want to joint a whole chicken. Butternut squash can be swapped for pumpkin, and keep the pot tightly covered so the rice cooks evenly. Leftovers keep in the fridge for up to 3 days; reheat with a splash of stock or water to loosen the rice.