Pelau (Trinidadian Rice Dish)

Ingredients

• 1.5 lbs Chicken Thighs (boneless, skinless)
• 2 cups Brown Rice
• 1 can Pigeon Peas (canned)
• 1 can Coconut Milk
• 2 tbsp Brown Sugar
• 1 medium Onion
• 4 cloves Garlic
• 1 cup Pumpkin
• 2 stalks Celery
• 4 stalks Green Onions
• 1 small Hot Pepper
• 2 tbsp Vegetable Oil
• 2 sprigs Thyme
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Instructions

1. 1In a bowl, season the 1.5 lbs of chicken thighs with 0.5 tsp salt and 0.25 tsp black pepper.
2. 2Heat 2 tbsp vegetable oil in a large, heavy-bottomed pot over medium-high heat (400°F / 200°C). Add the 2 tbsp brown sugar and cook, stirring constantly, until it turns a deep amber color, about 3-5 minutes. Be careful not to burn the sugar.
3. 3Carefully add the seasoned 1.5 lbs of chicken thighs to the caramelized sugar. Brown the chicken on all sides for about 2-3 minutes per side. Remove the chicken from the pot and set it aside on a plate.
4. 4Add the 1 medium onion (chopped), 4 cloves garlic (minced), 1 cup pumpkin (cubed), and 2 stalks celery (chopped) to the pot. Sauté, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
5. 5Stir in the 2 cups brown rice, 1 can pigeon peas (drained and rinsed), 1 can coconut milk, the chopped green parts of 4 stalks green onions, 1 small hot pepper (whole or sliced, depending on desired heat), and 2 sprigs thyme. Stir everything together well.
6. 6Return the browned 1.5 lbs of chicken thighs to the pot. Increase the heat to high and bring the liquid to a rolling boil. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 40-50 minutes, or until the 2 cups brown rice is tender and has absorbed most of the liquid, and the chicken is cooked through.
7. 7Remove the pot from the heat and let it rest, covered, for 5 minutes. Before serving, remove and discard the 2 sprigs thyme and the 1 small hot pepper if it was left whole.

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