Wash, rinse and boil the pigeon peas until soft (this takes about 15 minutes).
Strain and set aside.
Place heavy-bottomed pot on medium heat.
Add oil and brown sugar.
Stir continuously so the sugar caramelizes evenly.
When the sugar turns very dark, add marinated chicken.
Mix well to coat, color and flavor the chicken in the caramelized sugar.
Cover pot to allow meat to release its natural liquid.
Cook until completely dry (about 15 minutes)
Mix in cooked pigeon peas, onions, carrots, rice, herbs, seasonings, salt and pepper.
Add water and coconut milk.
Cover completely and simmer on low heat.
Cook until rice is done and the liquid is absorbed (takes about 15 – 30 minutes).
Stir in cilantro, chives and butter.
Serve hot and store leftovers.