Pelau

Season the chicken with garlic, scallion, thyme, salt, and chopped seasoning peppers.

Caramelize brown sugar in oil until dark amber, then brown the chicken pieces in it.

Stir in pigeon peas, pumpkin, rice, and coconut milk with enough water or stock to cover.

Cover and simmer gently until the rice absorbs the liquid and the chicken is cooked through.

Rest the pot off the heat, fluff carefully, and serve with cucumber or simple slaw.