Ingredients

· 1 kg chicken

· 2 jalapeno peppers

· 2 cloves garlic

· ½ teaspoon ground allspice

· Salt and ground pepper

· 3 tablespoons vegetable oil

· 1 red onion

· ¾ teaspoon turmeric

· 1 cup white rice

· 1 cup frozen peas

· 1 cup diced pineapple

· ½ cup cilantro

Method

Put the chicken, half of the green jalapeno, half of the garlic, the allspice powder, salt, and pepper to taste in a bowl. Mix with your hands and form into thick oval patties. Put the patties on a plate, cover and refrigerate until ready to cook. Heat one tablespoon vegetable oil in a skillet over medium heat. Add half of the red onion, the remaining green jalapeno and garlic, the turmeric and cook for a minute. Add the rice, salt and two cups water. Bring to boil, stir and reduce the heat to medium low; cover and simmer until the rice is tender, about 15 minutes. Add the peas, cover and set aside. Heat oil in a nonstick skillet over medium-high heat. Add the patties and cook until firm and cooked through. Toss the pineapple, cilantro, red jalapeno, remaining red onion and ½ tablespoon vegetable oil in a bowl. Season with salt. Stir the rice and peas, season with salt and pepper. Serve with the patties and pineapple salsa.