Heat iron pot over high heat.
Once pot is hot, add the oil and then add brown sugar.
Once sugar begins to bubble and caramelise, stir using a pot spoon until sugar develops a deep amber with slight black jack colour.
Immediately add your seasoned chicken pieces to the pot and stir to allow caramelised sugar to evenly coat the chicken. Allow chicken to stew (brown) for 10 minutes.
Reduce heat to medium, add the rice and mix thoroughly with chicken. Allow rice to parch or brown with the chicken to develop a nutty flavour and caramel colour for about 4 - 5 minutes.
Add pigeon peas followed by the garlic, onions, chives, pimentos and pumpkin.
Add the coconut milk; cook up spice blend, cinnamon essence, casareep & enough water to cover the surface of the rice. Stir to distribute aromatics then add the whole pepper, cover and bring a slow boil. ( About 8 - 10 minutes )
After this time, remove cover and add the carrots and the corn. Stir to combine and check the doneness of the rice at this point. If it’s a bit still hard or close to being done, gauge by adding a little more water and cover the pot; allowing it to cook for a few more minutes. However if pelau is still moist with sufficient liquid and close to being done, then leave uncovered and allow excess water to evaporate.
Add the chadon beni, salted butter and taste for seasoning. Add salt and pepper as per your likeness and stir to ensure all ingredients are mixed well as this prevents the bottom from burning
Do this until you have reached your desired consistency.
