Trinidad's signature one-pot rice dish with chicken, pigeon peas, and vegetables cooked in coconut milk with caramelized sugar for distinctive brown color. More complex than Jamaican rice and peas with protein integrated, creating a complete meal.
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17 items
Season chicken pieces generously with salt, black pepper, and cumin
Heat oil in large heavy pot over medium-high heat until very hot
Add brown sugar to hot oil and stir constantly until sugar melts and darkens to deep brown (burnt sugar), about 2-3 minutes
Immediately add seasoned chicken pieces and stir to coat with sugar
Brown chicken pieces on all sides in the sugar, about 8 minutes
Add onion, bell pepper, garlic, and half the scallions, cook stirring for 3 minutes
Add rinsed rice and stir to coat with oil and mix with chicken
Pour in coconut milk, chicken stock, pigeon peas, carrots, thyme sprigs, whole scotch bonnet, remaining scallions, salt, and pepper
Bring mixture to boil, stir once, then heat to low
Cover pot tightly and without stirring for 25-30 minutes until rice is tender and liquid absorbed
Remove from heat and let stand covered for 10 minutes
Remove thyme sprigs and scotch bonnet, fluff rice gently with fork, mixing in chicken and vegetables
