Chicken Pelau

Ingredients

• 8 pcs Shadow Beni
• 6 pcs Thyme
• 500 g Chicken Thigh
• 4 pcs Chive
• 4 pcs Garlic
• 1 pcs Onion
• 1 pcs Celery
• 1 pcs Scotch Bonnet Pepper
• 1 tbsp White Vinegar
• 2.5 tsp Kosher Salt
• 0.75 tsp Black Pepper
• 2 tbsp Vegetable Oil
• 2 tbsp Brown Sugar
• 2 tsp Trinidad Curry Powder
• 180 g Long Grain Rice
• 240 g Pigeon Peas
• 200 ml Coconut Milk
• 250 ml Chicken Stock
• 1 tbsp Tomato Paste
• 1 tsp Ground Cumin
• 1 pcs Lime

Method

1. In a blender, pulse {shadow_beni}, {chive}, {thyme}, half the {garlic}, half the {onion}, {celery}, half the {scotch_bonnet_pepper}, and {white_vinegar} to a coarse green seasoning.
2. Pat {chicken_thigh} dry so it browns well, then rub with half the green seasoning, {kosher_salt}, and {black_pepper}. Let it stand to absorb flavor.
3. Heat {vegetable_oil} in a heavy pot over medium-high heat. Add {brown_sugar} and cook undisturbed until it melts to deep mahogany and smells lightly bitter, stopping just before black so the pelau stays rich, not harsh.
4. Add {chicken_thigh} to the pot in a single layer and turn in the caramel. Cook over medium-high heat until well browned and glossy, letting the dark coating cling to the meat for deep pelau flavor.
5. Lower to medium heat, add the remaining green seasoning, remaining {garlic}, remaining {onion}, remaining {scotch_bonnet_pepper}, {tomato_paste}, {trinidad_curry_powder}, and {ground_cumin}. Cook, stirring, until the curry and tomato paste darken, the mixture turns fragrant, and the oil starts to separate. Add a pinch more {kosher_salt} to layer seasoning.
6. Stir {long_grain_rice} and {pigeon_peas} into the pot and cook over medium heat until the grains look glossy and lightly toasted. Stir well to coat every grain so the finished pelau cooks up separate, not mushy.
7. Pour in {coconut_milk} and {chicken_stock}, scrape the pot clean, and bring to a gentle boil over medium-high heat. Taste the liquid and adjust with {kosher_salt} and {black_pepper}, then cover, lower to low, and simmer until {long_grain_rice} is tender and the liquid is absorbed.
8. Turn off the heat and let the pelau stand covered so the steam finishes the {long_grain_rice} and the grains firm up.
9. Fluff the pelau gently, squeeze over {lime}, and fold through a little fresh {shadow_beni} for a bright finish against the dark caramelized rice.