Trinidad Pelau Chicken and Pigeon Peas Recipe

Ingredients (19)

• 3 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
• 2 tablespoons green seasoning
• 2 teaspoons grated garlic
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon tomato ketchup
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons vegetable oil, or canola oil
• 3 tablespoons cane sugar, or brown sugar
• 2 cups parboiled rice, washed and drained
• 3/4 cup coarsely chopped onion
• 1/2 cup coarsely chopped red bell pepper
• 2 cups canned pigeon peas
• 1 cup diced carrots, optional
• 2 cups fresh coconut milk
• 2 cups chicken stock, or water
• 1 whole Scotch bonnet pepper
• 1/2 cup thinly sliced green onions, white and green parts