Pelau

Season the Chicken

In a large bowl, season the chicken pieces with salt, black pepper, soy sauce, and Worcestershire sauce. Let it marinate for at least 30 minutes.

Caramelize the Sugar

In a large pot or Dutch oven, heat the vegetable oil over medium heat.

Add the brown sugar and let it melt and caramelize until it becomes a deep brown color, being careful not to burn it.

Brown the Chicken

Add the seasoned chicken pieces to the pot, stirring to coat them in the caramelized sugar.

Cook the chicken until it is browned on all sides, about 5-7 minutes.

Add Aromatics and Tomato Paste

Add the finely chopped onion, minced garlic, fresh thyme, fresh parsley, and tomato paste to the pot. Stir well to combine and cook for another 2-3 minutes.

Add Peas and Vegetables

Stir in the pigeon peas, diced carrots, and chopped green bell pepper (if using).

Add Rice and Liquids

Add the rice to the pot, stirring to combine with the chicken and vegetables.

Pour in the coconut milk and water or chicken broth.

Add the whole Scotch bonnet pepper if using, being careful not to break it open unless you want extra heat.

Cook the Pelau

Bring the mixture to a boil, then reduce the heat to low.

Cover the pot and let it simmer for about 25-30 minutes, or until the rice is cooked and the liquid is absorbed.

Check occasionally and add more water or broth if needed to prevent the rice from sticking to the bottom of the pot.

Serve

Once the rice is cooked and the liquid is absorbed, remove the pot from the heat.

Let the pelau sit for a few minutes before fluffing it with a fork.

Remove the Scotch bonnet pepper before serving.