👨‍🍳 作り方

1. 1

   Season chicken pieces with salt and pepper.

   💡 プロのコツ: Allow chicken to marinate for at least 15 minutes.
2. 2

   In a heavy-bottomed pot or Dutch oven, melt the brown sugar over medium heat until it turns a deep amber color (caramel). Be careful not to burn it.

   💡 プロのコツ: Swirl the pot gently; do not stir vigorously.
3. 3

   Carefully add the seasoned chicken pieces to the caramel. Sear on all sides until browned.

4. 4

   Add chopped onion, minced garlic, and pimento peppers (if using) to the pot. Sauté until softened.

5. 5

   Add the rinsed rice, thyme sprigs, and the whole scotch bonnet pepper. Stir to combine with the chicken and aromatics.

   💡 プロのコツ: Do not break the scotch bonnet pepper if you want mild heat.
6. 6

   Pour in the chicken broth. Bring to a boil, then reduce heat to low, cover tightly, and simmer until the rice is cooked and the liquid is absorbed.

   💡 プロのコツ: Avoid lifting the lid during cooking.
7. 7

   Stir in the diced carrots and green peas during the last 10 minutes of cooking.

8. 8

   Once cooked, let the pelau rest, covered, for 5-10 minutes before fluffing with a fork and serving.