Pelau (Antigua)

Instructions

1. Toss the chicken pieces with the lime juice, salt, pepper, cumin and crushed garlic. Let marinate for 30 minutes.
2. In a large pot, heat the oil and brown sugar over medium heat until you get a golden-brown caramel.
3. Add the drained chicken and brown it for 5 minutes, turning it over.
4. Add the sliced onion and bell pepper, the thyme and the whole pepper, then fry for 3 minutes.
5. Pour in the rinsed rice and stir for 2 minutes to coat it in the juices.
6. Add the coconut milk, stock and pigeon peas, then bring to a boil.
7. Lower the heat, cover and simmer for 25 minutes without lifting the lid, until the liquid is fully absorbed.
8. Remove the pepper and thyme, fluff the rice with a fork and serve hot.