Pelau

Ingredients

1 lb (450 g) chicken, cut into pieces
2 tablespoons vegetable oil
1 large onion, chopped
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 bell pepper, chopped
2 tomatoes, chopped
1 cup rice (white or brown)
1 cup coconut milk
1 cup chicken broth or water
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon ground allspice
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon salt (or to taste)
1 cup pigeon peas (canned or fresh)
1-2 Scotch bonnet peppers, chopped (optional, adjust to taste)
2 tablespoons tomato paste
Fresh parsley or cilantro for garnish

Instructions

Brown the Chicken

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and brown on all sides. Remove the chicken and set aside.

Sauté Aromatics

In the same pot, add the chopped onion, garlic, and ginger. Sauté until the onions are translucent and fragrant.

Add Vegetables and Seasonings

Add the chopped bell pepper, tomatoes, and tomato paste to the pot. Cook for a few minutes until the vegetables start to soften.

Combine Ingredients

Return the browned chicken to the pot. Stir in the dried thyme, ground allspice, paprika, ground black pepper, and salt. Mix well.

Add Liquids

Pour in the coconut milk, chicken broth or water, soy sauce, and Worcestershire sauce. Stir to combine and bring to a boil.

Add Rice and Pigeon Peas

Add the rice and pigeon peas to the pot. Stir well and reduce the heat to low.

Simmer

Cover the pot and let it simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. If using Scotch bonnet peppers, add them now, adjusting the quantity to your spice preference.

Finish and Serve

Adjust seasoning if necessary. Garnish with fresh parsley or cilantro before serving.