Thanks again,
Ms. MJS

I was wondering if you could recommend a substitution for the congo peas. I'm thinking they might be hard to find in my area. I'm going to try Whole Foods, but they may not have them. Would field peas or crowder peas work? Thanks!

1 lb skinless, boneless chicken cut into bite sized pieces
1 medium onion chopped
2 cloves garlic crushed
1 tablespoon green seasonong
1 tablespoon worcestershire sauce
1 tablespoon rum
1/2 tablespoon sugar
2 tablespoons olive oil
1 chicken stock cube
1 x 15oz tin pigeon peas
3 measures of rice (rice cooker measuring cup)
Water

Season the chicken with onions, garlic, green seasoning, worcestershire sauce and rum. Leave to marinate for at least 30 minutes if possible. Just before starting the meat put the rice, stock cube and water in the rice cooker and set it going. Heat the oil in a heavy pan and caramelise the sugar. Add the chicken and stir quickly. Cook on high heat until the chicken is cooked through and all liquid is reduced right down. Open and drain the peas and add to the cooking chicken. Add half cup of boiling water if necessary and boil for 1-2 minutes. The rice should have started to boil but there should still be lots of water in the rice cooker. Add the chicken and peas to the rice and stir well. You can add pepper if you like it spicy. When the rice cooker switches to warm, the dish is ready to eat. Stir to ensure that the chicken and rice is evenly distributed. The stock cube should have added sufficient salt but adjust to taste. I serve this with sliced cucumber 9dressed with lime juice, sugar, salt, spring onions and olive oil,) sliced tomatoes and shredded iceberg lettuce in an oil and vinegar dressing.