Trinidad Chicken Pelau with Pigeon Peas

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs, cut into chunks
• 2 tbsp brown sugar
• 1 tbsp vegetable oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp dried thyme
• 1 tsp ground allspice
• 1 can pigeon peas, drained and rinsed
• 1 cup long-grain rice
• 1 can coconut milk
• 1 1/2 cups chicken broth
• 1 cup diced carrot, 1 scallion, kosher salt and black pepper

Steps

1. Season chicken with salt, pepper, thyme and allspice. Heat a Dutch oven over medium and melt brown sugar until deep amber; add oil.
2. Carefully add chicken and brown it in the caramelized sugar. Add onion, garlic and ginger, stirring for 2 minutes.
3. Add pigeon peas, rice, coconut milk, broth and carrot. Bring to a boil, then cover and cook on low for 20 minutes.
4. Uncover, stir once, and continue cooking until rice is tender and chicken reaches 165°F, 5 to 8 minutes more if needed.
5. Rest covered 5 minutes, fluff with a fork, and top with scallion.

Allergen note: Contains coconut. Check canned pigeon peas and broth.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.