Trinidadian Stewed Chicken with Rice and Peas

Season the chicken pieces with 1/4 teaspoon salt and 1/4 teaspoon black pepper. In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat.

Add the brown sugar to the hot oil and cook until it melts and turns a dark amber color, about 2-3 minutes. Be careful not to burn it. Immediately add the seasoned chicken pieces to the pot, turning to coat them in the caramelized sugar. Sear the chicken for 5-7 minutes until browned on all sides.

Reduce heat to medium. Add the chopped onion and minced garlic to the pot, cooking for 3-5 minutes until softened. Pour in 1 cup of chicken broth, scraping the bottom of the pot to loosen any browned bits. Bring to a simmer, then cover and cook for 20 minutes, or until the chicken is tender.

While the chicken is stewing, prepare the rice and peas. In a separate medium saucepan, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the rinsed pigeon peas and cook for 2 minutes.

Stir in the long-grain white rice, remaining 1/4 teaspoon salt, and 1 cup of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender. Let stand, covered, for 5 minutes before fluffing with a fork.

Uncover the stewed chicken. If the sauce is too thin, increase the heat to medium-high and simmer uncovered for 5-10 minutes, stirring occasionally, until it thickens slightly. Taste and adjust seasoning if needed.

Serve the Trinidadian Stewed Chicken hot, accompanied by the fluffy rice and peas.