Pelau

The recipe

Instructions

1. 1
   Marinate the chicken pieces in green seasoning and salt for 30 minutes.
2. 2
   Heat oil in a heavy pot. Add brown sugar, let it darken to deep amber — about 4 minutes.
3. 3
   Carefully add the chicken (it will spit). Brown for 5 minutes, turning to coat in the caramel.
4. 4
   Add chopped onion, garlic, scotch bonnet, thyme for 3 minutes. Stir in rice and drained pigeon peas.
5. 5
   Pour in coconut milk and stock, bring to a simmer. Cover, lowest heat, 25 minutes. Rest 10. Fluff and serve.

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