Chicken Pelau

Ingredients:

• 2 tbsp. minced chives
• 3 cloves garlic, minced
• salt and freshly ground black pepper
• 1 1/2 lb chicken, cut into pieces
• 1 tbsp. vegetable oil
• 1 1/2 tbsp. sugar
• 2 onions, finely chopped
• 2 large tomatoes, chopped
• 2 tbsp chopped celery
• 2 pimento peppers, chopped
• 1/4 cup fresh french thyme
• 6 okra, sliced (optional)
• 1 can (14oz) pigeon peas
• 2 cups parboiled rice
• 1 congo pepper, left whole
• 1 cup coconut milk
• 4 cups water

Preparation:

• combine chives with garlic, salt and pepper.
• rub onto chicken and let marinate for 1 hour
• heat the oil in a large skillet
• add the sugar and leave until it has caramelized to an almost dark brown color
• it will be quite bubbly and frothy
• add the chicken pieces and turn to brown evenly
• add onion, tomato, celery, pimento peppers and thyme
• combine and cook for about 5 minutes
• add the ochroes, if using, turn to combine, then add the drained pigeon peas.
• add rice and turn and cook until all the ingredients in the pot are evenly coated with the seasonings
• add hot pepper, the coconut milk and water
• bring to the boil
• cover and simmer until the rice is cooked, about 20-30 minutes
• taste and adjust salt, remove hot pepper and serve.

Note:

• i used cooked rice and therefore should not have added so much water (it turned out a bit soupy)... next time I'll know better.

  
  
  
  

Country:

trinidad & tobago

Prepared: 2012-01-24

Categories: Chicken
International

Makes: 6 servings

Recipe Source: caribbean flavors (cookbook)