Trinidadian Pelau with Caramelized Chicken, Pigeon Peas and Coconut Rice

What you need

• 1 kg (2 lb 3 oz) bone-in chicken thighs, skin on
• 4 cloves garlic, minced
• 4 scallions, sliced, half for the seasoning and half for the pot
• 4 sprigs thyme, 2 for the seasoning (leaves only), 2 left whole for the pot
• 2 tbsp cilantro, finely chopped
• 1 1/2 tsp salt, 1/2 tsp for the chicken, 1 tsp for the rice
• 1/2 tsp black pepper, freshly ground
• 2 tbsp vegetable oil
• 2 tbsp dark brown sugar
• 1 medium onion, finely chopped
• 1 carrot, diced
• 1 can (14 oz) pigeon peas, drained and rinsed
• 400 g (2 cups) parboiled long-grain rice, rinsed until the water runs almost clear
• 1 whole Scotch bonnet pepper, optional, left unpierced
• 200 ml (3/4 cup) coconut milk
• 700 ml (3 cups) chicken stock

Method

Restated from the original video

1. 1

   Toss the chicken in a large bowl with the garlic, half of the scallions, the thyme leaves from 2 sprigs, the cilantro, 1/2 tsp of the salt and the black pepper. Leave for 30 min, or overnight in the fridge.

2. 2

   Heat the oil in a large heavy pot over medium heat. Scatter the brown sugar evenly over the hot oil and let it melt without stirring until it bubbles and turns deep brown, 1-2 min. Pull the pot off the heat briefly if it smokes, since burnt sugar is bitter.

3. 3

   Add the chicken, skin side down. Stand back, as the hot sugar spits. Cook 2 min, then turn and cook for 6-8 min more, stirring, until all sides are dark brown.

4. 4

   Stir in the onion, the diced carrot and the pigeon peas. Cook until the onion softens, 4-5 min.

5. 5

   Stir in the rice, the rest of the scallions, the 2 whole thyme sprigs and the Scotch bonnet. Cook for 3 min so the grains are coated in the dark glaze.

6. 6

   Pour in the coconut milk and stock, scrape up the browned bits and add the remaining 1 tsp salt. Bring to a boil.

7. 7

   Cover tightly, reduce the heat to low and cook for 25-30 min, without lifting the lid, until the liquid has been taken up and the grains are soft. Check that the chicken is 74 °C (165 °F) inside, next to the bone.

8. 8

   Take the pot off the heat and leave it covered for 5 min. Remove the thyme sprigs and the Scotch bonnet.

9. 9

   Loosen the grains with a fork, then serve hot.

Imported from insearchofyummyness.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.