Trinidadian Chicken Pelau

Cut the chicken (700 g) into 4–5 cm pieces and place in a bowl. Add minced garlic, thyme leaves, chopped cilantro and green onion, salt and black pepper, mix well, and let marinate for at least 30 minutes (ideally 1–2 hours in the fridge).

Heat the oil over medium heat in a heavy pot or Dutch oven, add the brown sugar and, without stirring, melt it down to a dark caramel the color of strong coffee (3–4 minutes) — watch closely so the sugar doesn't burn.

Immediately add the marinated chicken to the caramel and stir quickly so the pieces get evenly coated. Sear for 4–5 minutes until lightly browned.

Add the chopped onion, carrot, and pumpkin, and cook for another 4–5 minutes, stirring, until the vegetables soften slightly.

Stir in the rice and pigeon peas, then pour in the coconut milk and water, and drop in a whole (uncut) hot pepper for flavor. Mix everything together.

Bring to a boil, reduce the heat to low, cover with a lid, and simmer for 25–30 minutes, until the rice has absorbed the liquid and the chicken is fully cooked.

Turn off the heat, remove the whole pepper, cover the pot, and let the pelau rest for 10 minutes.

Serve warm with fresh cucumber, a vegetable salad, or coleslaw.