Trinidad Pelau

Ingredients

• • 3 lbs chicken pieces (thighs and drumsticks)
• • 3 cups parboiled rice
• • 1 can (15 oz) pigeon peas, drained
• • 1 can (14 oz) coconut milk
• • 4 cups chicken stock
• • 3 tbsp brown sugar
• • 3 tbsp vegetable oil
• • 1 large onion, diced
• • 4 cloves garlic, minced
• • 2 carrots, diced
• • 3 sprigs fresh thyme
• • 2 scallions, chopped
• • 1 scotch bonnet pepper (whole)
• • 2 tsp ground cumin
• • Salt and black pepper to taste

Instructions

1. 1. Caramelize sugar: In a large heavy pot, heat oil and brown sugar over medium heat. Stir constantly until sugar melts and turns dark brown (caramel color). This creates the signature pelau flavor.
2. 2. Brown chicken: Immediately add chicken pieces to caramelized sugar. Stir to coat and brown on all sides, about 8-10 minutes.
3. 3. Add aromatics: Add onion, garlic, carrots, thyme, scallions, and cumin. Sauté for 5 minutes until fragrant.
4. 4. Add liquids: Pour in coconut milk and chicken stock. Add whole scotch bonnet pepper (don't pierce it). Bring to a boil.
5. 5. Add rice and peas: Stir in rice and pigeon peas. Season with salt and pepper. Return to a boil.
6. 6. Simmer: Reduce heat to low, cover tightly, and cook for 25-30 minutes until rice is tender and liquid absorbed.
7. 7. Rest: Remove from heat and let stand covered for 10 minutes. Fluff with a fork.
8. 8. Serve: Remove scotch bonnet pepper and thyme stems. Serve hot with coleslaw or green salad.