Recipe: Chicken Pelau

Chicken Pelau

3 tbsp. vegetable oil
3/4 cup brown sugar
Chicken pieces
1 onion (chopped)
1 garlic clove (minced)
1 1/2 cup pigeon peas
2 cups rice (*Not instant!)
3 cups water
1 cup coconut milk
2 carrots (chopped)
1/4 tsp. parsley
1 tsp. dried thyme
1 bunch scallions (chopped, including the greens)
1/4 cup ketchup
3 tbsp. butter

Heat the oil in a heavy skillet. With the heat on high, add in the sugar and let it caramelize until it is almost burned, stirring constantly. Add in the chicken and stir until all the pieces are covered with sugar. Reduce the heat and add in the onion and garlic, stirring constantly for 1 minute. Drain the pigeon peas and add them to the pot along with the rice, water and coconut milk. Reduce the heat and simmer, covered for 30 minutes. Add in the remaining ingredients, stir well mixed, cover and cook until the vegetables are tender, about 20-30 minutes. The pelau should be moist at the end of the cooking time. Serve.

*Johnna's tip: I know we said being in the kitchen during the summer isn't so hot, but that's what the AC is for! Pelau is one of the national signature dishes of Trinidad and is most commonly served during Carnival (*which is held in February). Pelau's popularity doesn't fade throughout the rest of the year and is served in many homes for informal gatherings and events. Enjoy with a rum punch or some other fruity beverage.

Picture source: http://www.deliciousmagazine.co.uk/recipes/chicken-pelau