Pelau
Serves
4
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
8 oz (240 g) long-grain white rice
1 lb chicken thighs, cut into bite-sized pieces
6 oz (170 g) pigeon peas (sub black-eyed peas)
1 large onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 medium carrot, diced
2 tbsp of vegetable oil
17 oz (500 g) coconut milk
17 oz (500 g) chicken or vegetable broth
2 tbsp green seasoning (e.g., blend of herbs like cilantro, parsley, green onions)
1 tbsp Worcestershire sauce
1 tbsp soy sauce (optional)
2 tbsp tomato paste
1 scotch bonnet pepper, (optional, for heat)
salt and pepper, to taste
fresh parsley or cilantro, to garnish
Nutrition
(Per Serving)
Calories
400
Fats
16 g
Protein
18 g
Carbs
48 g
Instructions
- Rinse rice under cold water until it runs clear. Set aside.
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chicken pieces and brown them on all sides, then remove them from the pot and set aside.
- In the same pot, add chopped onion, garlic, bell pepper, and carrot. Sauté until vegetables are softened (about 5 minutes).
- Stir in the green seasoning, tomato paste, Worcestershire sauce, and soy sauce (if using). Cook for another 2 minutes.
- Return chicken to the pot and add rice, pigeon peas, coconut milk, chicken or vegetable broth, and whole scotch bonnet pepper (if using). Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 to 25 minutes, or until the rice is cooked and most of the liquid has been absorbed. Make sure to stir occasionally to prevent sticking.
- Once the rice is cooked, remove the pot from the heat and let it sit, covered, for about 5 minutes.
- Remove the scotch bonnet pepper before serving. Garnish with fresh parsley or cilantro to serve.