Directions

1. Make the barbecue sauce (or substitute 3/4 to 1 cup bottled sauce): In a medium pot on medium to high heat, add beans and 10 cups of water and bring to a boil. Cook beans for 1 hour and 20 minutes. After an hour add 2 additional cups of water to the beans for the remaining 20 minutes. Once cooked, drain beans and set liquid aside.
2. Cook the chicken (or substitute 2 cups shredded cooked chicken): In a medium pot on low to medium heat add oil, followed by epis and garlic, mix for about one minute. Add beans, bouillon cube, garlic, onion powder, and mix
3. Mix the chicken with the barbecue sauce: Add 3 ½ cups of reserved bean liquid, salt, clove powder, cayenne pepper, cooking margarine, creamed coconut, thyme, hot pepper and mix.
4. Allow liquid to come to a boil then add rice and mix. When most of the water evaporates, lower the heat, cover and let cook for 20 minutes.
5. Serve hot and enjoy!

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