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Pelau II

Course Rice Dishes
Cuisine creole
Prep Time 1 hour 15 minutes
Cook Time 40 minutes
Total Time 1 hour 55 minutes
Author Felix (Simply Trini Cooking)

Ingredients

  • TO SEASON CHICKEN:
  • 2 lbs. chicken
  • 2 bundles chive chopped
  • 3 cloves garlic chopped
  • 1 onion chopped
  • 1 dash oregano
  • 1 dash parsley
  • 1 dash paprika
  • 1 tsp. salt
  • 4 tbsp. green seasoning
  • 2 big leaf thyme
  • 1 sprig spanish thyme
  • 5 sprigs fine leaf thyme
  • 1 pimento chopped
  • 1 celery chopped
  • 4 leaves chadon beni chopped
  • 1 lime
  • 1 tbsp. sugar
  • 1 tin pigeon peas 440g
  • 2 tbsp. oil
  • 2 1/2 cups rice
  • 1 cup coconut milk
  • 1/2 cup pumpkin chopped
  • 3 tbsp. tomato paste
  • 2 tbsp. golden ray margarine or butter
  • Water

Instructions

  • Wash the herbs and set aside. Cut up the chicken and wash with lime. Season with the herbs and green seasoning. Marinate for at least 1 hour.
  • Over a medium flame, caramelize the sugar. Add the chicken. Allow to coat evenly with the sugar and let it cook in its own juices for about 3 minutes.
  • Add about 1/2 cup water and the 2 tablespoon of oil. Simmer for about 4 minutes. Add the pigeon peas, pumpkin,and 1/2 cup of water. Allow to simmer for about 4 minutes. Add 1 cup of coconut milk and the rice. Stir the pot to mix the ingredients.
  • Add the golden ray margarine and tomato paste. Allow to simmer until the rice is cooked. Occasionally stir the pot. When the rice is cooked lower the flame very low and allow the excess water to evaporate.
  • Serve hot with cole slaw.