Pelau

Method

Heat the oil in a large heavy-bottomed pot and brown the chicken pieces on all sides, then remove and set aside. In the same pot, caramelize the diced onions until golden brown, then add the minced garlic and green seasoning, cooking for one minute. Rinse the pigeon peas and add them to the pot along with the thyme, salt and pepper, stirring well. Return the chicken to the pot and pour in the water and coconut milk, bringing to a boil, then reduce heat and simmer for thirty minutes until the chicken is tender. Add the rice, stir thoroughly to combine, and continue cooking uncovered for twenty to twenty-five minutes until the rice absorbs the liquid and becomes tender. The finished pelau should have a rich, cohesive texture with the rice, peas and chicken evenly distributed throughout.