Caribbean Pelau

This is a recipe handed don to me from a dear friend from Trinidad. I haven't made it yet myself (I'll let you know how it turns out this week, along with any tips or notes about the recipe)


2 ½ lb chicken, cut up (June's recipe did not specify boneless or bone-in. I say--you chose!)
2 Tbsp lemon juice
salt and pepper to taste
1 Tbsp oil
1 Tbsp brown sugar
2 Tbsp margarine or butter
3 carrots or 1 lb sliced carrots
green onions, chopped
½ onion, chopped
½ green pepper, chopped
1 cup long grained rice
1 can pigeon peas (gandules)

Put lemon on chicken and leave for 20 minutes. Rinse lemon off, then season with salt and pepper to taste. Heat oil and stir brown sugar until golden brown. Put in cut up chicken and stir thoroughly. Lower heat to medium and cover, cook for 30 minutes, stirring occasionally. Add all other ingredients, cook until tender. Since you'll be adding uncooked rice here, you'll need to cover and cook a decent amount of time (30+ minutes?). The original recipe did not specify.