In a large pot, heat the vegetable oil over medium heat.
Add the chicken and pork (if using) and cook until browned on all sides. Remove the meat from the pot and set aside.
In the same pot, add the chopped onion and garlic. Sauté until the onions are translucent, about 5 minutes.
Add the chopped tomato and bell pepper, and cook for another 3 minutes.
Stir in the ground turmeric, cumin, coriander, paprika, thyme, and bay leaf. Cook for 1 minute to release the spices' aroma.
Add the soaked black-eyed peas and stir well.
Return the browned meat to the pot and stir to combine with the other ingredients.
Pour in the coconut milk and water (or chicken broth), and bring to a boil.
Reduce the heat to low and cover the pot. Let it simmer for about 30 minutes, or until the black-eyed peas and meat are tender.
Stir in the rice, making sure it's evenly distributed. Add the Scotch bonnet pepper if using.
Cover the pot and cook on low heat for about 20-25 minutes, or until the rice is fully cooked and the liquid is absorbed.
Remove the Scotch bonnet pepper (if used) and discard.
Season with salt and black pepper to taste.
Garnish with fresh cilantro or parsley before serving.
Enjoy your meal!