Wash and clean the chicken, then season with the green seasoning. You can cook it right away or refrigerate it for a few hours or overnight.

Heat a heavy-bottomed pot over medium heat. Sprinkle the brown sugar evenly across the bottom and let it caramelize until deep brown and bubbling.

Add the seasoned chicken and stir to coat each piece in the caramelized sugar. Cook for 2 to 5 minutes, stirring occasionally.

Add the pigeon peas and cook for another 5 minutes.

Add the rice and mix well to combine with the chicken and pigeon peas.

Pour in the hot water, then add the pumpkin, pimento peppers, onion, garlic, parsley, chadon beni, salt, black pepper, and ketchup, if using. Stir to combine.

Add the coconut milk and bring everything to a boil.

Once boiling, lower the heat, cover the pot, and cook until the rice is tender and the liquid has been absorbed. Add a little more water during cooking if needed.

Taste and adjust the salt and black pepper as needed. You can also stir in a little additional chopped chadon beni before serving.