Trinidad pelau – chicken and coconut rice

Ingredients

• 800 g boneless chicken thighs in large pieces
• 300 g long-grain rice
• 300 g cooked drained pigeon peas
• 1 chopped onion
• 3 chopped garlic cloves
• 3 chopped spring onions
• 2 tbsp chopped coriander
• 1 diced red pepper
• 2 diced carrots
• 3 dl coconut milk
• 4 dl chicken stock
• 2 tbsp brown sugar
• 2 tbsp oil
• 1 tsp dried thyme
• salt and pepper

Method

1. 1Coat chicken with garlic, spring onions, coriander, thyme, salt and pepper. Refrigerate for 20 minutes.
2. 2Heat oil in a wide pot and add sugar. Let turn deep golden without burning. Carefully add chicken and brown for 5 minutes, turning.
3. 3Add onion, pepper and carrot and sauté for 3 minutes. Stir in rinsed rice, pigeon peas, coconut milk and stock.
4. 4Bring to a boil and cook under a tight lid on low for 25–30 minutes until rice is tender and chicken cooked through. Rest for 10 minutes and gently fluff.