Chicken Wings Pelau

Instructions

1. Marinate Chicken Wings: Split 3 lb chicken wings in half, wash with lemon juice, lime juice, or vinegar and water if desired. Marinate with salt, black pepper, grated ginger, Caribbean green seasoning (a blend of herbs including thyme, scallion, cilantro, shadow benny, podina, seasoning peppers), tomato, onion, and Worcestershire sauce. Let marinate for a couple of hours.
2. Prepare Browning: Heat 1 tablespoon vegetable oil in a heavy pot (preferably cast iron or a Dutch pot) over medium-high heat. Add 2 tablespoons golden brown sugar and melt it, stirring constantly to avoid burning. Watch for the sugar to turn a deep amber color but not black.
3. Brown the Chicken: Add the marinated chicken wings and all marinade juices to the pot with the caramelized sugar. Stir to coat the chicken and sear it, developing a rich brown color. Cook for about 5 minutes until the chicken is nicely colored and the mixture is somewhat dry.
4. Prepare Rice and Vegetables: Wash 2 cups of parboiled long grain brown rice by rinsing it several times until water runs clear. Chop 2 small carrots and keep them in water to prevent discoloration. Chop 3 seasoning peppers (pimento peppers) if available.
5. Add Vegetables and Rice: Add the chopped carrots, pigeon peas, seasoning peppers, and half of the chopped green herbs (scallions, parsley, shadow benny) to the pot. Then add the washed rice and stir gently.
6. Add Liquids and Cook: Add 3 cups water and 2 cups coconut milk to the pot, totaling 5 cups of liquid for 2 cups of rice. Stir gently to combine. Bring to a boil over medium-high heat, then reduce heat to low, cover the pot with a lid slightly ajar to allow breathing, and simmer for about 20-25 minutes until the rice is fully cooked and liquid absorbed.
7. Develop Bun Bun (Caramelized Crust): Towards the end of cooking, when liquid is almost evaporated, increase heat to very low and cover the pot fully to allow the bottom to caramelize and form the prized 'bun bun' crust. Do not stir during this time.
8. Finish and Serve: Turn off heat and add the reserved chopped green herbs for freshness. Adjust salt to taste. Let the dish rest for 5-6 minutes with the lid on before serving. Serve piping hot with optional side condiments like pepper sauce or tomato choka.