Trinidadian chicken pelau with caramelized sugar, rice, and pigeon peas.

Steps

1. Heat oil in a large heavy iron pot or skillet.
2. Add sugar and allow to burn until dark brown.
3. Add seasoned meat and stir until pieces are well coated with burnt sugar; brown for 5 minutes.
4. Stir rice into chicken and turn often till well blended; cook for 3 minutes more.
5. Add onion, sweet peppers and peas and stir fry for a few seconds.
6. Add salt, pepper, coconut milk and water; bring to the boil, lower heat, cover and simmer until rice is cooked and all liquid has evaporated (about 25–30 minutes). Add more liquid if rice is still hard and continue to cook longer.
7. Pelau can also be baked in oven. Cover pot with tin foil, place in oven and bake at 350°F for 25–30 minutes.