Combine scallions, thyme, chadon beni, parsley, garlic, onion, Scotch bonnet, pimiento peppers, vinegar, and oil in a blender.

Puree the mixture until smooth.

Transfer the pureed mixture to a baking dish.

Season the mixture with sea salt and freshly ground black pepper to taste.

Cut the chicken into parts.

Marinate the chicken in the seasoned puree.

Heat vegetable oil in a large pot or Dutch oven.

Add the marinated chicken to the pot and brown on all sides.

Add dried pigeon peas, brown sugar, coconut milk, parboiled rice, chopped onions, calabaza pumpkin, carrots, and whole Scotch bonnet to the pot.

Stir well to combine all ingredients.

Bring the mixture to a boil, then reduce heat to low.

Cover the pot and simmer for 45-60 minutes, or until the rice is cooked through and the liquid is absorbed.

Stir in sliced scallions.

Remove the whole Scotch bonnet before serving (optional).

Serve hot and enjoy!