CHICKEN PELAU

4.0/5 rating (1 votes)
  • Ready in: 1 hour
  • Serves: 8
  • Complexity: medium
CHICKEN PELAU

Ingredients

  • 1 whole chicken, cut up
  • 2 limes, juiced
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp all purpose seasonings
  • 1 tsp cayenne pepper
  • 1 small onion, grated
  • 4 - 5 cloves garlic, minced
  • ¾ cup of tomato ketchup
  • 4 tbsp Worcestershire sauce
  • 3-4 blades of chives, chopped
  • 2-3 blades of shadon beni
  • 3 tbsp oil
  • 4 tbsp brown sugar
  • 1 cup water
  • 1 cup chicken stock
  • 2 cups coconut milk
  • 11/2 cups pigeon peas, cooked
  • 2 cups carrots, chopped
  • 2½ cups rice

Directions

  1. Wash chicken pieces and rub with lime juice.

  2. Season chicken with 1 tsp salt, black pepper, all purpose seasonings, garlic, onions, half of the brown sugar, and half of the Worcestershire sauce, ketchup, chives, and shadon beni. Set aside and leave to marinade for at least 4 hours or preferably overnight.

  3. Heat oil in large deep pot. Add remaining brown sugar, when it begins to bubble and gets golden in colour, carefully add chicken and stir to coat well until chicken is browned.

  4. Add carrots, rice, water, chicken stock and coconut milk. Mix well. Cover and cook on very low heat 25-30 minutes until rice is almost fully cooked. Avoid stirring during this cooking time.

  5. Add pigeon peas. Continue cooking on low heat for about 10-15 more minutes until rice is fully cooked. Add additional seasonings if required.

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