Trinidadian Chicken Pelau

• 2 lbchicken thighs, bone-in, skin removed
• 3 tbspfresh cilantro, chopped
• 4 clovesgarlic, minced
• 1 tspdried thyme
• 2 tbspvegetable oil
• 3 tbspbrown sugar
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 1 carrot, diced
• 1 cuppumpkin, diced
• 1 canpigeon peas, 15 oz, drained
• 2 cupswhite rice, parboiled long-grain, rinsed
• 1 cancoconut milk, 13.5 oz
• 1 1/2 cupswater
• 1 scotch bonnet, whole
• 1 tspsalt

quantities scale with servings

Method

1. 1

   Season the chicken with cilantro, garlic, thyme, and salt. Rest 30 min.

2. 2

   Heat oil in a Dutch oven over medium-high heat. Add sugar and let it melt and darken to deep amber, 2-3 min, without stirring.

3. 3

   Add chicken and stir 5 min until coated and browned.

4. 4

   Add onion, bell pepper, carrot, and pumpkin for 3 min.

5. 5

   Add peas, rice, coconut milk, water, and scotch bonnet. Bring to a boil.

6. 6

   Cover tightly and cook on low 25 min. Rest 10 min, remove the pepper, and fluff.