Pelau Chicken

Season chicken breasts or thighs with salt, black pepper, crushed garlic, lime juice from both limes, and worcestershire sauce. Let marinate for at least 15 minutes at room temperature to allow flavors to penetrate the meat.

Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add the brown sugar and stir constantly until it darkens to a deep caramel color, about 3-4 minutes.

Carefully add the marinated chicken pieces to the caramelized sugar, turning to coat all sides. Sear until golden brown on each side, approximately 8-10 minutes total.

Pour hot water into the pot, scraping the bottom with a wooden spoon to deglaze and incorporate the caramelized bits. Bring to a simmer, cover partially, and cook for 20 minutes until chicken is nearly tender.

Add the coconut milk, drained pigeon peas, diced carrots, and raisins to the pot. Stir well to combine and bring back to a gentle simmer.

Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch. Pour the rice into the pot and stir to distribute evenly among the liquid and other ingredients.

Reduce heat to low, cover the pot tightly with a lid, and cook undisturbed for 15-18 minutes until the rice is tender and all liquid is absorbed.

Remove from heat and let stand covered for 5 minutes. Fluff with a fork and taste for seasoning, adjusting salt and pepper as needed.