Pelau (Trinidad and Tobago)
Serves 6
Ingredients
Method
500 g. Chicken, Cut into Pieces
2 tbsp. Brown Sugar
120 ml. Vegetable Oil
240 g. Long Grain Rice
400 g. Can Of Pigeon Peas, Drained
1 Onion, Chopped
2 Garlic Cloves, Minced
1 Scotch Bonnet Pepper, Chopped
1 Carrot, Chopped
1 Red Bell Pepper, Chopped
400 ml. Coconut Milk
500 ml. Chicken Broth
Salt and Pepper to Taste
In a large pot, heat the oil over medium heat. Add sugar and cook until it starts to caramelize.
Add the chicken to the pot and brown on all sides.
Add the rice to the pot and stir to coat with the oil and sugar.
Add the pigeon peas, onion, garlic, Scotch bonnet pepper, carrot, and bell pepper to the pot. Stir well.
Add the coconut milk and chicken broth. Bring to a simmer, cover, and cook for about 30 minutes, or until the rice is cooked and the liquid is absorbed.
Season with salt and pepper to taste. Serve hot.