Trinidad Pelau

Ingredients:

1. Cilantro - 4 Sprigs
2. Garlic - 3 Small Cloves
3. Onion - 1 Small (finely chopped)
4. Thyme - 3 Sprigs
5. Carrots - 2 Small
6. Sweet Peppers - 3 (1 Red, 1 Green, 1 Orange)
7. Salt - 1 Teaspoon
8. Scotch Bonnet Pepper (Habanero) - 1 (do not remove the stem)
9. Oil - 1 Tablespoon
10. Honey - 1 Tablespoon
11. Oyster Sauce - 2 Tablespoons
12. Soy Sauce - 1 Teaspoon
13. Coconut Milk - 1 Can (400 ml)
14. Green Pigeon Peas - 2 Cans (425 ml)
15. Rice - 2 Cups (Brown)
16. Chicken - 2 Lbs (boneless) or Chicken Legs
17. Water - 1 ¾ Cups

Method:

1. Grind cilantro, garlic and thyme. Add 1 tablespoon oyster sauce and ½ teaspoon soy sauce.
2. Use the above mixture to marinate the chicken; set it aside.
3. Peel and cut carrots into small squares (diced). Cut the sweet peppers into same sized squares; set it aside.
4. Wash and strain pigeon peas; set it aside.
5. Put the oil in the pot on medium heat. When the oil is hot, add the honey and wait until it is caramelized - do not stir.
6. Add the marinated chicken - stir well and let it cook on medium heat for 10-15 minutes.
7. Add carrots - stir, cover and cook for 5 minutes.
8. Add sweet peppers - stir, cover and cook for an additional 5 minutes.
9. Add rice - stir, cover and cook on low heat for 3-4 minutes.
10. When the rice starts to stick to the pot, add 1½ cups water, 1 tablespoon oyster sauce and ½ teaspoon soy sauce. Stir well. Add salt to taste.
11. Add the coconut milk diluted with ¼ cup water - stir well.
12. Add the Habanero pepper (with the stem) and cook on low heat for 20 minutes. Carefully remove the pepper and set it aside for later - use sparingly.
13. Test the rice to see if it is cooked. Cook for an additional 5-10 minutes or until the rice is cooked. Enjoy!

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