Trinidad Pelau

Ingredients

• 3 lbs chicken pieces
• 2 cups long-grain rice
• 3 tbsp brown sugar
• 3 tbsp vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 scotch bonnet pepper, whole
• 1 (15 oz) can pigeon peas, drained
• 1 (13.5 oz) can coconut milk
• 2 cups water or stock
• 2 carrots, diced
• 1 tbsp fresh thyme
• Salt and black pepper to taste

Instructions

1. 1Season the chicken with garlic, thyme, salt, and pepper.
2. 2Heat oil in a heavy pot over medium-high heat and add brown sugar, stirring until it melts and caramelizes to a deep dark color, known as burning the sugar.
3. 3Add the chicken immediately and stir quickly to coat in the caramel, browning on all sides.
4. 4Stir in onion and cook until softened, then add pigeon peas, carrots, and the whole scotch bonnet pepper.
5. 5Pour in coconut milk and water, bring to a boil, then stir in the rice.
6. 6Reduce heat to low, cover, and simmer 20-25 minutes until the rice is tender and has absorbed the liquid.
7. 7Remove the scotch bonnet, fluff, and serve hot.

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