Trinidadian Pelau

Ingredients

Check you have the quantities below.

• 2 lb / 900 g chicken thighs, cut into pieces
• 2 cups long-grain rice
• 1 1/2 cups pigeon peas, canned or cooked
• 2 tablespoons brown sugar
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 large carrot, diced
• 1 bell pepper, diced
• 1 cup coconut milk
• 2 cups water
• 2 tablespoons oil
• 1 teaspoon thyme
• 1 1/2 teaspoons salt

Let’s make it

1. Season chicken with half the salt and a little thyme. Set aside 10 minutes.
2. Heat oil and brown sugar in a pot over medium heat until it darkens. Add chicken and stir to coat.
3. Add onion, garlic, carrot, bell pepper, rice, pigeon peas, coconut milk, water, remaining salt, and thyme.
4. Bring to a boil, then cover and cook on low 25 minutes. Stir once halfway through if needed.
5. Rest 10 minutes before fluffing and serving.