Pelau

Caramelize sugar (the "browning"): In a heavy iron pot, heat 2 tbsp oil over medium-high heat. Sprinkle in the brown sugar in an even layer. Let it melt and bubble until it turns dark, frothy brown (do not let it burn to black).

Brown the chicken: Immediately add the seasoned chicken to the dark sugar, stirring vigorously to coat the pieces evenly. Cook for 10 minutes until deeply browned.

Build the pot: Stir in the drained pigeon peas, diced pumpkin, and the washed parboiled rice. Mix well so everything gets coated.

Simmer to finish: Pour in the coconut milk and enough water to just cover the ingredients. Add a whole scotch bonnet pepper. Cover, reduce heat to low, and simmer for 25-30 minutes until the rice is tender and the liquid is completely absorbed.