Instructions: Warm the vegetable oil in a heavy skillet or pot over high heat. Add sugar and let it caramelize until almost burned, stirring constantly. Add chicken pieces, and stir
until all pieces are coated with the sugar. Reduce the heat to medium, and add the onion and garlic. Cook, stirring constantly, for about a minute.

Drain the peas and add them to the pot. Add the rice, water, and coconut milk. Let the mixture return to a boil, then reduce the heat to low and simmer, covered, for 30 minutes. Add the squash, carrots, parsley, thyme, green onions, ketchup, and butter; stir well. Cover and cook over medium heat until vegetables are tender, usually about 20 to 30 minutes.

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