Trinidad Pelau

Ingredients:

2 tablespoons dark sugar
1 onion, chopped
2 cloves garlic, minced
2 teaspoons thyme
1 tablespoon coconut oil
2 bay leaves
1 tablespoon creole spice
1 teaspoon smoked paprika
1 tablespoon passata
1-1/2 cup long grain rice
3 cups vegetable stock
1 scotch bonnet, seeded
1 small butternut squash, diced
1/2 can coconut milk
1-1/2 cup pigeon peas (or green peas)
salt, to taste

vegan chicken chunks
creole seasoning
garlic
ginger
thyme
white pepper
coconut oil
salt
green onion, chopped

In a skillet, melt the sugar and add the onions. Stir and add the garlic, thyme, and coconut oil followed by the seasonings. Deglaze with the passata and add the rice, stock, and pepper. Cover and cook until water is absorbed, then add the squash and coconut milk. Cook, adding more coconut milk or water as needed until rice and squash are tender. Stir in the peas  and season with salt.

Meanwhile toss the spices with the vegan chicken pieces and bake until crispy. Stir into the rice. Garnish with green onion.