Pelau

Instructions

1. 1 Season the chicken pieces with salt, pepper, garlic, and thyme, rubbing the seasonings into the meat. Allow to marinate for at least thirty minutes at room temperature, or refrigerate overnight for deeper flavour penetration throughout the chicken.
2. 2 Heat the oil in a large, heavy-bottomed pot over medium-high heat. Sprinkle the brown sugar evenly into the hot oil and let it melt and caramelize, watching carefully for four to five minutes until it turns a deep, dark brown colour and begins to smoke slightly.
3. 3 Immediately add the seasoned chicken pieces to the caramelised sugar, turning quickly with tongs to coat each piece in the dark browning. Sear for three to four minutes until the chicken is well coated and the sugar has formed a deep amber crust on all sides.
4. 4 Add the diced onion and stir for two minutes until softened. Pour in the coconut milk and chicken stock, add the whole scotch bonnet pepper, pigeon peas, and diced carrot. Bring the mixture to a boil while scraping any caramelised bits from the bottom of the pot.
5. 5 Stir the washed rice into the boiling liquid and ensure it is fully submerged. Return to a boil, then immediately reduce the heat to the lowest setting. Cover the pot tightly with a lid and do not lift it during cooking to trap the steam inside.
6. 6 Cook undisturbed for twenty-five minutes until the rice is tender and has absorbed all the liquid. The bottom layer of rice may develop a light crust, known as bun-bun, which is considered a desirable feature of well-made pelau rather than an error.
7. 7 Remove the whole scotch bonnet pepper and thyme stems. Fluff the pelau gently with a fork, folding the chicken and rice together carefully. Serve hot on a large platter with pepper sauce on the side, alongside a fresh cucumber salad.