Trinidadian Pelau (Pelau) — Caramel-Browned Chicken, Rice, and Pigeon Peas

• 8bone-in skinless chicken thighs (about 1.2 kg total)
• 30 mlfresh lime juice
• 12 gkosher salt (divided)
• 1 tspfreshly ground black pepper
• 8 sprigchadon beni (also called culantro)
• 4scallions
• 5 clovegarlic
• 6 sprigfresh thyme
• 2celery stalks
• 2pimento peppers (Trinidad seasoning peppers, seeded)
• 60 mlwater
• 30 mlneutral oil
• 50 gdark brown sugar
• 1large yellow onion (finely chopped)
• 45 gtomato ketchup
• 400 gparboiled long-grain rice (rinsed until the water runs nearly clear)
• 1 cancanned pigeon peas (425 g can, drained and rinsed)
• 200 gcalabaza pumpkin (peeled and cut into 2 cm cubes)
• 2carrots (cut into 1 cm dice)
• 400 mlunsweetened coconut milk (full-fat)
• 1Scotch bonnet chile (left whole and pierced once)

Instructions

1. 1

   Trim excess fat from the chicken thighs and place them in a large bowl. Rub the chicken with the lime juice, 8 g of the kosher salt, and the black pepper, coating every surface evenly.

2. 2

   Make the green seasoning by blending the chadon beni, scallions, garlic, thyme leaves, celery, pimento peppers, and 60 ml water into a coarse green paste. Add the green seasoning to the chicken and massage it in thoroughly, then cover and refrigerate for at least 2 hours or up to 12 hours.

3. 3

   Remove the chicken from the refrigerator 20 minutes before cooking so it is not ice-cold when it hits the caramel. Rinse the rice until the water runs nearly clear, then drain it well so the pelau will not become gummy.

4. 4

   Heat the oil in a heavy Dutch oven over medium-high heat, then sprinkle in the brown sugar in an even layer. Let the sugar melt, bubble, and darken to a deep mahogany foam for 3 to 5 minutes, watching closely so it caramelizes without turning black and bitter.

5. 5

   Add the marinated chicken carefully, standing back because the caramel will splutter. Turn the pieces for 8 to 10 minutes until the chicken is stained dark brown on all sides and the pot smells roasted, sweet, and savory.

6. 6

   Stir in the chopped onion and cook for 3 minutes, scraping the bottom of the pot to dissolve the caramelized bits. Add the ketchup and cook for 1 minute more, which rounds the color and adds the familiar Trinidadian pelau sweetness.

7. 7

   Add the drained rice, pigeon peas, pumpkin, carrots, coconut milk, 600 ml water, the remaining 4 g kosher salt, and the whole pierced Scotch bonnet. Stir once very well, bring the pot to a lively simmer, then reduce the heat to low and cover tightly.

8. 8

   Cook for 25 minutes without lifting the lid, then check that the rice is tender and the liquid has been absorbed. If the rice is still firm, add 60 ml hot water, cover again, and cook for 5 to 8 minutes more.

9. 9

   Turn off the heat and let the covered pot rest for 10 minutes so the grains finish steaming. Remove the Scotch bonnet if you want mild heat, then fluff the pelau gently with a fork so the rice, peas, chicken, and vegetables stay distinct.