Burnt Sugar Chicken Pelau with Pigeon Peas

⏱ 75 min · Serves 4

The heart of a Trini Sunday: chicken caramelised in bubbling burnt sugar, then simmered down with rice, coconut milk and pigeon peas until every grain is glossy and smoky-sweet. One pot, deep flavour, and a bright coleslaw on the side to cut through it.

Per serving: 798 kcal · 45.0g protein · 92.0g carbs · 29.0g fat

Ingredients

• 800g bone-in chicken thighs and drumsticks, skin removed, cut into pieces
• 2 tbsp green seasoning (or blitz 1 bunch coriander, 4 spring onions, 4 garlic cloves, 1 tbsp thyme leaves with 2 tbsp water)
• 1 tbsp Worcestershire sauce
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 3 tbsp vegetable oil
• 4 tbsp brown sugar
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 x 400g tin pigeon peas, drained (or 250g cooked)
• 350g long-grain parboiled rice, rinsed
• 1 x 400ml tin coconut milk
• 400ml chicken stock or water
• 1 carrot, diced
• 1 whole scotch bonnet pepper (left intact)
• 2 tbsp ketchup
• 1 tbsp butter
• Handful chopped coriander, to finish

Method

1. Toss the chicken with the green seasoning, Worcestershire sauce, salt and pepper. Marinate at least 30 minutes (overnight is better).
2. Heat the oil in a large heavy pot over medium-high heat. Add the brown sugar and let it melt undisturbed until it froths and turns dark amber, almost the colour of molasses — about 2-3 minutes. Don't walk away; bitter is ruin, dark is right.
3. Add the chicken pieces (scrape off excess marinade and reserve) and stir hard to coat in the caramel. Fry 5-8 minutes until deeply browned all over.
4. Add the onion, garlic, thyme and reserved marinade. Cook 3 minutes until fragrant.
5. Stir in the pigeon peas and ketchup, then the rinsed rice, turning until every grain is coated in the dark sauce.
6. Pour in the coconut milk and stock, add the carrot and the whole scotch bonnet, and season with 1 tsp salt. Bring to a strong boil.
7. Cover tightly, drop the heat to low and cook 25 minutes without stirring, until the liquid is absorbed and the rice is tender.
8. Remove the scotch bonnet (unless you want the heat — burst it in and stir). Fork through the butter, taste for salt, scatter with coriander and rest 5 minutes before serving.