Place chicken in a large bowl or sauce pan then add salt, garlic, ginger, thyme, and white pepper
Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge. If possible marinate for 30 minutes or overnight.
When ready to cook shake off any excess spice or from the chicken.
Wash rice until water runs clear. Drain water. Set aside,
Place a large Dutch Oven or heavy bottom pan on medium heat, then add sugar, keep stirring until it caramelize and begin to turn deep brown. Be careful not to let it burn.
Stir in chicken and sauté for about 3-5 minutes, stirring frequently. I usually reserve some chicken to top the rice but it must be fully cooked.
Then add onions, garlic, thyme, oil, bay leaf and ketchup, sauté for about a minute.
Stir in rice to the pan, followed by squash and pigeon peas for about 3 minutes. This process helps to infuse the ingredients with all the spice before the next step
Finally add coconut milk, bouillon powder, creole spice, paprika,scotch bonnet pepper .with 3 ¼ cups of water, bring to a boil reduce heat, and simmer until rice is cooked, about 20 minutes or more. Stir frequently from the sides to prevent burns, add more broth if needed.
Adjust for salt and pepper. Discard bay leaves .You have to stir occasionally to be preventing any burns.