First we are going to make the Green Seasoning. This recipe calls for 2 heaping tbsp of green seasoning. There are variations on the herbs/ingredients used in green seasoning from family to family and throughout the Caribbean. Now you are asking yourself with what dish can I use this marinade ? It's perfect for marinading fish, poultry, meat and vegetables. Also a great addition to soups, stews, curries and slow cooking casseroles.

Wash your vegetables and chop in pieces. Add all to the blender or food processor. Then add salt, lemon juice and the olive oil. Store in the a glass jar in the refrigerator. If you don't use it often freeze it in small badges.

Season the chicken with the Green seasoning, black pepper, garlic, onion powder, chicken seasoning, seasoning salt, paprika and the chicken bouillon tomato base. Marinade for about 2 hours. Wash the Basmati rice till you have clear water.

Heat the skillet and add 3 tbsp peanut oil or oil of your choice. Fry the chicken on both sides about 4 minutes on each side. Take the chicken out of the skillet and clean the skillet.

Add 2 tbsp oil to the skillet, add onion, bell pepper and garlic. fry till the onions are translucent. Add the washed rice. Now it's time time to add tomato base bouillon 1 tbsp tomato bouillon, 1 tsp Season all 1/2 tsp black pepper. Stir for a few minutes. Add the 1 cup mixed vegetables, stir again. Add the chicken broth, coconut milk and thyme On top you add the cooked chicken. Put the lid on and cook for 20 min on medium low. After cooking take the lid off and cover the skillet with foil and cook another 10 minutes on low. Take the chicken out and fluff the rice, then add the green onions.