Trinidadian Pelau with Chicken Thighs, Carrots & Pigeon Peas

Ingredients

• 2 lb Chicken Thighs, cut into pieces
• 2 cups long-grain rice, rinsed
• 1½ cups Pigeon Peas
• 1½ cups Carrots, diced
• 3 tbsp brown sugar
• 3 tbsp neutral oil
• 1 can (13 oz) coconut milk
• 2 cups chicken stock
• 1 onion, diced
• 5 cloves garlic, minced
• 3 scallions, chopped
• 2 tbsp green seasoning or chopped cilantro
• 1 tsp dried thyme
• 1 whole scotch bonnet
• 2 tbsp ketchup
• Salt and black pepper

Method

1. Season the Chicken Thighs with green seasoning, thyme, salt, and pepper and leave it 30 minutes.
2. Heat the oil in a heavy pot and add the brown sugar. Let it melt and darken to the color of strong tea without stirring — about 2 minutes. Go one shade too far and it turns bitter; go too light and the pelau stays pale.
3. Add the Chicken Thighs immediately and turn it in the caramel until every piece is coated glossy brown, 5 minutes.
4. Stir in the onion, garlic, scallions, ketchup, Carrots, and Pigeon Peas, then the rice, coconut milk, and stock. Drop the whole scotch bonnet on top.
5. Bring to a boil, cover, and cook on low 22 minutes without lifting the lid. Poultry should read 165°F (74°C) and the rice should be tender with a faint crust below.
6. Remove the pepper, fluff, and rest 5 minutes. Serve with coleslaw for contrast.