Chicken Pelau

🛒 Ingredients

• Boneless, Skinless Chicken Thighs 100 g · 200 kcal
• Parboiled Rice 60 g · 220 kcal
• Canned Pigeon Peas (drained) 80 g · 80 kcal
• Vegetable Oil 10 g · 90 kcal
• Brown Sugar 5 g · 20 kcal
• Yellow Onion (diced) 25 g · 10 kcal
• Garlic Cloves (minced) 5 g · 8 kcal
• Green Onions (scallions), chopped 5 g · 2 kcal
• Fresh Thyme Sprigs 1 g · 0 kcal
• Pimento Peppers (or small bell pepper), diced 8 g · 2 kcal
• Scotch Bonnet Pepper (whole, optional) 1 g · 0 kcal
• Water or Chicken Broth 150 g · 0 kcal

👨‍🍳 Instructions

1. Cut chicken thighs into 1-inch pieces. Season with salt, black pepper, half of the minced garlic, half of the chopped green onion, half of the diced pimento pepper, and a few sprigs of fresh thyme. Marinate for at least 30 minutes, or up to several hours in the refrigerator.
2. In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add brown sugar and stir continuously until it melts, caramelizes, and turns a dark amber-brown color, just before it burns.
3. Carefully add the marinated chicken pieces to the caramelized sugar. Stir well to coat the chicken and sear it on all sides until it achieves a deep brown color.
4. Stir in the remaining chopped onion and garlic. Add the drained pigeon peas and stir, cooking for 2-3 minutes until fragrant.
5. Add the parboiled rice to the pot and stir to combine all ingredients thoroughly. Carefully pour in the water or chicken broth, ensuring the liquid just covers the rice and chicken mixture.
6. If desired, add a whole Scotch Bonnet pepper on top of the mixture (do not break it open). Bring the mixture to a boil, then reduce heat to low, cover the pot tightly, and simmer.
7. Cook for 20-25 minutes, or until all the liquid has been absorbed by the rice and the rice is tender. Do not stir frequently during this time.
8. Once cooked, remove from heat and let the pelau rest, covered, for 10-15 minutes. Fluff with a fork, remove the whole pepper if used, and garnish with fresh chopped green onions before serving hot.