A blend of Caribbean pelau and Jollof flavors using tomato paste and scotch bonnet peppers.
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Season the chicken with green seasoning and salt, letting it marinate for at least 30 minutes.
Heat oil in a heavy pot over medium-high heat and add the brown sugar, allowing it to melt and foam until it turns a dark amber color.
Carefully add the chicken to the caramelized sugar, stirring constantly to coat the meat in the dark color.
Stir in the tomato paste and onions, cooking for 5 minutes until the paste darkens and the onions soften.
Add the washed rice to the pot, stirring well to ensure every grain is coated in the tomato and sugar base.
Pour in the coconut milk, chicken stock, and pigeon peas, then nestle the whole scotch bonnet pepper on top.
Bring to a boil, then reduce heat to low, cover tightly, and simmer for 25-30 minutes until liquid is absorbed.
Remove the scotch bonnet carefully without breaking it, fluff the rice with a fork, and let it rest for 10 minutes before serving.
