Chicken Pelau (Trinidad Style)

Heat cooking oil in a large pot over medium heat.

Add the chicken pieces and brown on all sides.

Stir in chopped onion, garlic, and sweet peppers; cook until softened.

Add black pepper, salt, and the green seasoning; mix well.

Incorporate the rice, stirring to coat with the oil and spices.

Pour in coconut milk and add pigeon peas, carrots, and pumpkin; bring to a boil.

Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed.

Add fresh thyme and whole hot pepper; stir gently.

Cover and cook for an additional few minutes to heat through.

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