Zapappy

Name: Pelau
Prep time: 45 min
Cook time: 45 min
Total time: 220 min
Yield: 8
Cuisine: Trinidadian
Ingredients: 1/2 packed cup chopped chadon beni or cilantro; 4 scallions, chopped; 4 pimento peppers, chopped; 4 garlic cloves, chopped; 1 tbsp fresh thyme leaves; 2 tbsp water; 3 lb bone-in chicken thighs and drumsticks, cut into 2-inch pieces; 1 tbsp Diamond Crystal kosher salt, divided; 1 tsp ground black pepper; 3 tbsp dark brown sugar; 2 tbsp avocado oil; 8 oz yellow onion, chopped; 3 garlic cloves, minced; 1 Scotch bonnet chile, left whole; 1 tsp dried thyme; 1 can pigeon peas, 15 oz, drained and rinsed; 1 cup calabaza or butternut squash, cut into 1-inch pieces; 1 large carrot, cut into 1/2-inch pieces; 2 cups parboiled long-grain rice, rinsed and drained; 1 can unsweetened coconut milk, 13 1/2 oz; 1 3/4 cups hot water, plus up to 1/2 cup more if needed; 2 tbsp ketchup; 1/2 cup sliced scallions

Cooking

Ingredients

Green Seasoning

1/2 packed cup chopped chadon beni or cilantro
4 scallions, chopped
4 pimento peppers, chopped
4 garlic cloves, chopped
1 tbsp fresh thyme leaves
2 tbsp water

Pelau

3 lb bone-in chicken thighs and drumsticks, cut into 2-inch pieces
1 tbsp Diamond Crystal kosher salt, divided
1 tsp ground black pepper
3 tbsp dark brown sugar
2 tbsp avocado oil
8 oz yellow onion, chopped
3 garlic cloves, minced
1 Scotch bonnet chile, left whole
1 tsp dried thyme
1 can pigeon peas, 15 oz, drained and rinsed
1 cup calabaza or butternut squash, cut into 1-inch pieces
1 large carrot, cut into 1/2-inch pieces
2 cups parboiled long-grain rice, rinsed and drained
1 can unsweetened coconut milk, 13 1/2 oz
1 3/4 cups hot water, plus up to 1/2 cup more if needed
2 tbsp ketchup
1/2 cup sliced scallions

Directions

Season the Chicken

Blend the chadon beni, scallions, pimento peppers, garlic, thyme, and water into a coarse paste. Season the chicken with all the green seasoning, 2 tsp salt, and black pepper. Cover and refrigerate 2 hours.

Caramelize and Brown

Heat a heavy Dutch oven over medium-high heat. Add the brown sugar in an even layer and cook without stirring until melted, foaming, and almost black but not smoking. Immediately add the avocado oil and chicken, standing back from the splatter.
Turn the chicken vigorously to coat it in the caramelized sugar. Brown until deeply mahogany on all sides, 8 to 10 minutes.

Build and Cook the Pelau

Add the onion, garlic, Scotch bonnet, thyme, pigeon peas, squash, and carrot. Cook 5 minutes, scraping the pot. Stir in the rice until evenly coated.
Add the coconut milk, 1 3/4 cups hot water, ketchup, and remaining 1 tsp salt. Bring to a boil, then cover tightly and reduce the heat to low. Cook without stirring for 25 minutes.

Adjust, Rest, and Fold

Check the rice. If it is still firm and the pot is dry, sprinkle in additional hot water 2 tbsp at a time, using no more than 1/2 cup; cover and cook 5 minutes more after each addition. Confirm the thickest chicken piece reaches at least {{temperature:175°F}}, then remove the Scotch bonnet when the grains are tender and distinct, with no loose liquid remaining.
Turn off the heat and rest covered 10 minutes. Fold gently from the edges, mixing the browned bottom into the rice without crushing the grains. Finish with scallions.