Pelau
User Reviews
5.0
3 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Resting Time
5 hrs
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Total Time
1 hr 15 mins
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Servings
6 people
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Calories
376 kcal
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Course
Main Course
Pelau
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Pelau is a dish of rice and pigeon peas, which is traditional in the Caribbean and the West Indies.
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Ingredients
- 14 oz. pigeon peas (or cowpeas, cooked or canned)
- 3 lb chicken , thighs and/or drumsticks, washed in lime or vinegar and drained
- 2 tablespoons ketchup
- 1 tablespoon vegetable oil
- 1 stalk celery , finely diced
- 1 red bell pepper , diced
- 1 carrot , diced
- 3 cups parboiled rice , washed and drained
- 3 tablespoons brown sugar
- 14 oz.l coconut milk
- ¾ cup water
- 1 cube chicken stock
- salt
- pepper
- 1 green hot pepper (or scotch bonnet pepper, chopped)
- 1 tablespoon chopped cilantro
- For the chicken seasoning
- 4 large cloves garlic
- 5 scallions , chopped
- 1 bunch thyme
- 1 medium onion , chopped
- 1 green hot pepper
Equipment
- food processor
- plastic wrap
- Dutch oven
Instructions
Chicken seasoning
- In a food processor, place the garlic, scallions, thyme, onion and hot pepper and chop finely.
- Place the chicken in a bowl, and add half of the green seasoning (reserving the other half). Season with salt and pepper.
- Mix well by hand to evenly coat the chicken.
- Cover the bowl with plastic wrap and leave to marinate for 4 hours in the fridge then for 1 hour at room temperature.
- In a large Dutch oven or cast iron skillet, heat the oil then add the sugar.
- Cook over medium heat, stirring constantly with a wooden spoon, until completely melted and beginning to foam, bubble, then turn dark brown.
- Add the chicken, and brown it, turning it very frequently to prevent it from sticking, for about 5 minutes.
- Cover and cook for 2 minutes.
- Add the rice and stir well.
- Add the pigeon peas, red pepper, carrot, celery and remaining reserved seasoning. Mix well.
- Pour the coconut milk and water.
- Add the stock cube.
- Add the scotch bonnet pepper (or green hot pepper), thyme and ketchup.
- Stir and dissolve the stock cube.
- Cover the pot and bring to a boil.
- When the liquid comes to a boil, reduce the heat to low and simmer for about 30 minutes or until the rice is cooked and all the liquid has evaporated.
- Remove from heat and sprinkle with chopped cilantro.
- Serve with a coleslaw or green salad, avocado and lime juice.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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