Chicken pelau

Pelau is one of the essential dishes of Trinidad.  Other than that, I don't know anything about it.  I made this dish rather blindly following a recipe in Norman van Aken's New World Kitchen.  It came out well, but I felt it was missing some oomph.  Next time I'd try mixing in some soy sauce for more umami taste, vinegar for bite, and more butter.  Also, while chicken breasts make for a nice contemporary presentation, I'm sure this dish is superior when made with bone-in dark meat.