Trinidadian Pelau

Ingredients

• •2 lb bone-in chicken thighs
• •1 1/2 cups long-grain white rice
• •1 can (540 ml) canned pigeon peas (or green peas), drained
• •1 can (400 ml) canned coconut milk
• •1 cup water
• •2 tbsp brown sugar
• •2 tbsp vegetable oil
• •1 medium yellow onion, diced
• •3 garlic cloves, minced
• •3 green onions, chopped
• •4 fresh thyme sprigs
• •1 tbsp soy sauce
• •2 tbsp ketchup
• •to taste salt and black pepper
• •1 cup pumpkin or butternut squash, peeled and cubed

Directions

1. 1Season chicken with salt, pepper, garlic, soy sauce, and green onions; set aside 15 minutes.
2. 2Heat oil and sugar in a large heavy pot over medium-high heat, stirring constantly, until sugar turns deep amber and begins to smoke slightly, about 3 minutes.
3. 3Add chicken pieces and toss quickly to coat in the burnt sugar, browning on all sides, about 5 minutes.
4. 4Add onion and cook 2 minutes, then stir in ketchup and thyme.
5. 5Add coconut milk and water, bring to a boil, then stir in pumpkin and pigeon peas.
6. 6Add rice, stir well to combine, reduce heat to low, and cover tightly.
7. 7Cook 25 minutes without lifting the lid, then check that rice is cooked through and liquid absorbed.
8. 8Remove thyme sprigs, fluff gently, and serve directly from the pot.

💡 Canned pigeon peas (gandules) are found at West Indian, Latin, or South Asian grocery stores; canned green peas or black-eyed peas from any grocery store are an easy substitute. The 'burnt sugar' step creates pelau's signature dark colour — don't skip it, but watch closely to avoid burning past amber.

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