Browning the chicken in caramelized sugar is the soul of pelau. Toast the sugar until it foams deep amber, then coat the chicken before building the pot with aromatics, peas, rice, and coconut milk.

Steps

1. Season chicken with salt, pepper, garlic, and thyme. Rest 15 minutes.
2. Caramelize brown sugar in a heavy pot, then brown the chicken.
3. Add onion, garlic, carrots, and pigeon peas. Stir until fragrant.
4. Add washed rice and coconut milk. Bring to a boil, then simmer covered until rice is tender.
5. Rest 5 minutes, fluff, and serve.