Vincentian pelau – chicken, rice and pigeon peas

Ingredients

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

Method

1. 1Finely chop onion, garlic and spring onions. Coat chicken with half the mixture, parsley, thyme, salt and pepper.
2. 2Heat oil in a wide pot and add sugar. Melt to deep golden caramel without burning, then carefully add chicken. Brown for 5 minutes.
3. 3Add remaining onion mixture and carrots and sauté for 3 minutes. Stir in rinsed rice, pigeon peas, coconut milk and stock.
4. 4Bring to a boil, cover tightly and cook on low for 25–30 minutes until rice is tender and chicken cooked through. Rest for 10 minutes and season.