Haitian Style Chicken and Rice with Lima Beans

1. Prepare the Marinade (Epis): In a food processor, combine a few sprigs of parsley, 3-4 garlic cloves, 1-2 green onions, 1/4 yellow onion, 1 scotch bonnet pepper (optional), the juice of 1 lime, chicken bouillon, cayenne pepper, paprika, and complete seasoning to taste. Blend everything together into a fine, smooth paste.
2. Prepare the Chicken: Clean the chicken drumsticks. Pour hot water over them to blanch, then drain.
3. Marinate the Chicken: On medium heat, add 1 Tbsp of oil to a pan. Add about 1 Tbsp of the seasoning paste (Epis) and sauté. Then add your chicken along with 1 Tbsp of butter, 1 Tbsp mustard, a few sprigs of thyme, and a couple dashes of hot sauce. Optionally, add some more chicken bouillon and cayenne pepper. Mix well, remove from heat, and allow to marinate for 30 minutes to 1 hour.
4. Cook the Rice: Over medium heat, add 1 Tbsp oil to a pan. Add 1/3 cup lima beans and sauté with about 1 Tbsp of the Epis. Once fragrant, add 1 cup of rice and toast for a few minutes. Add butter along with 1 1/2 to 2 cups of water (depending on rice type). Bring to a boil. When the water is almost gone, form the rice into a mound, cover, and let it steam for 15-25 minutes on low heat.
5. Fry the Chicken: Use a separate pan to pan-fry the marinated chicken until fully cooked. Set aside.
6. Cook the Vegetables: Remove excess oil from the pan used for frying chicken, leaving about 1 Tbsp. On medium heat, add your potatoes and carrots. Toast them with some of the marinade and 1/2 tsp of tomato paste. Add enough water to cover the potatoes and carrots, bring to a boil, and allow the liquid to reduce. Adjust seasonings with chicken bouillon and white pepper. Add the onions.
7. Serve: Plate up the pan-fried chicken, rice with lima beans, and sautéed potatoes and carrots. Serve warm.