Trinidad Pelau

New:

3 pounds bone-in, skin-on chicken pieces
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons mixed green seasoning, available at Hispanic grocery stores (or substitute a combination of minced fresh chives, parsley, thyme and cilantro)
2 teaspoons minced garlic
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 tablespoon ketchup
2 tablespoons vegetable oil
2 to 3 tablespoons packed brown sugar
½ cup chopped onion
½ cup chopped sweet red peppers, plus some slices for garnish
1 ½ cups canned (drained) pigeon peas
1 tablespoon salt
1 whole hot pepper with the stem, such as Scotch bonnet
2 cups coconut milk
About 1 ½ cups chicken broth or water
2 cups parboiled rice, such as Uncle Ben’s

Preparation:
Season chicken with salt, pepper, green seasoning, minced garlic, Worcestershire sauce, soy sauce and ketchup. Let sit 20 to 30 minutes.

In a large heavy pot or skillet, over medium-high heat, heat oil. Add brown sugar and allow to dissolve and turn dark brown, keeping a watch so it doesn’t burn. Add seasoned chicken and stir until pieces are well coated with browned sugar. Brown 5 minutes.

Add onion, sweet peppers and pigeon peas and cook a few minutes, stirring a few times.

Add salt, hot pepper, coconut milk and broth. Bring to a boil, lower heat and simmer, covered, about 20 minutes.

Add rice, stirring briefly, and cook, covered, about 20 to 25 more minutes or until rice is cooked and all liquid is evaporated. Add more liquid if rice is still hard and continue to cook a few more minutes.

To serve, remove Scotch bonnet pepper and garnish with red pepper slices.