Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Chicken Pelau




Source of Recipe


Jamaica Gleaner


List of Ingredients




2 1/2 - 3 lbs. chicken pieces seasoned with salt, pepper, chives, thyme, garlic, parsley, 1 tsp. Worcestershire sauce, 1 tsp. soy sauce, 1 tbsp. ketchup

2 cups rice, washed

2 cups coconut milk and 2 c. water

1 large onion sliced

1 sweet pepper, chopped

1 - 1 1/2 cups pigeon peas or 1 tin pigeon peas, drained

2 - 3 tbsps. vegetable oil

1/4 - 1/2 cup sugar

Salt and pepper to taste

Hot pepper, if desired



Recipe



1. Heat oil in a large, heavy iron pot or skillet.

2. Add sugar and allow to burn until dark brown.

3. Add seasoned meat and stir until pieces are well coated with burnt sugar; brown for 5 minutes.

4. Stir rice into chicken and turn often till well blended; cook for 3 minutes more.

5. Add onion, sweet peppers and peas and stir fry for a few seconds.

6. Add salt, pepper, coconut milk and water; bring to the boil, lower heat, cover and simmer until rice is cooked and all liquid has evaporated (25 to 30 minutes). Add more liquid if rice is still hard and continue to cook longer. Pelau can also be baked in oven. Cover pot with tin foil, place in oven and bake at 350 F. for 25 to 30 minutes.

In this way, rice is less likely to burn and is fluffy.