Trinidadian Chicken Pelau

Ingredients

• 2½ lb bone-in, skin-on chicken thighs
• 4 stalks green onion
• 4 cloves garlic
• 1 inch ginger
• ½ scotch bonnet pepper (optional)
• 2 sprigs fresh thyme
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp vegetable oil
• 2 tbsp brown sugar
• 1½ cup medium grain rice
• 15 oz canned pigeon peas
• 13½ oz full-fat coconut milk
• 1 cup water
• 1 tbsp ketchup (optional)

Steps

1. Wash and pat dry chicken. Chop green onion, mince garlic, grate ginger, and finely dice scotch bonnet (if using). In a bowl, marinate chicken with half the green onion, garlic, ginger, scotch bonnet, thyme, cumin, salt, and black pepper for at least 30 minutes.
2. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add brown sugar and cook, stirring, until it melts and turns a dark amber color (caramel).
3. Carefully add the marinated chicken pieces to the pot, skin-side down. Sear the chicken in the caramel for 5-7 minutes per side until deeply browned and coated.
4. Add the remaining green onion, garlic, ginger, and scotch bonnet to the pot. Stir in the rinsed rice, drained pigeon peas, coconut milk, water, and optional ketchup. Bring to a boil.
5. Reduce heat to low, cover the pot tightly, and simmer for 30-40 minutes, or until the rice is cooked through and most of the liquid has been absorbed. Avoid lifting the lid frequently.
6. Once cooked, turn off the heat and let the pelau rest, covered, for 10 minutes. Fluff with a fork before serving.