Pelau

Ingredients13

• chicken pieces1 kg
• long-grain rice400 g
• pigeon peas400 g
• brown sugar3 tbsp
• coconut milk400 ml
• onion1
• garlic4 cloves
• scallions3
• fresh thyme4 sprigs
• hot pepper1
• tomato1
• salt1 tsp
• vegetable oil2 tbsp

Method

1. Season the chicken with salt, minced garlic, chopped onion, scallions, and thyme, and let it marinate briefly.
2. Heat the oil in a heavy pot, add the brown sugar, and cook until it melts and turns deep amber.
3. Add the chicken and stir quickly so every piece is coated in the caramel.
4. Stir in the tomato, pigeon peas, and whole hot pepper, then add the rice and mix well.
5. Pour in the coconut milk and enough water to cover the rice by about 2 cm, and bring to a simmer.
6. Cover and cook on low heat for about 30 minutes, until the rice is tender and the liquid is absorbed.
7. Remove the hot pepper and thyme stems, fluff the rice, and serve hot.