A smoky twist using tender bits of smoked turkey wing instead of traditional chicken.
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In a large heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat and add the brown sugar.
Allow the sugar to melt and bubble until it turns a dark amber/brown color and starts to foam slightly.
Carefully add the chopped smoked turkey pieces to the caramelized sugar, stirring quickly to coat the meat evenly.
Stir in the onion, garlic, carrots, and pigeon peas, sautéing for 3-5 minutes until the vegetables soften.
Add the rice to the pot and stir well to ensure every grain is coated in the oil and caramel color.
Pour in the coconut milk and broth, then add the thyme sprigs and the whole scotch bonnet pepper on top.
Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 25-30 minutes.
Once the liquid is absorbed and rice is tender, remove the pepper and thyme stems, fluff with a fork, and serve.
