Pelau

Pelau

Creole/trinidad & tobago

From
C is for Caribbean
Serves
4

Ingredients

Quantity Ingredient
300g skinless, boneless chicken thighs, diced
4 tablespoons Green seasoning
2 tablespoons soft brown sugar
1 onion, roughly chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 carrot, roughly chopped
1 stick celery, roughly chopped
4 sprigs thyme
200g easy-cook long-grain rice
400ml coconut milk
1 x 400g can cooked pigeon peas or kidney beans, drained and rinsed
2 teaspoons sea salt

Method

  1. Mix the chicken thighs with the green seasoning, then cover and refrigerate for 1 hour, or overnight.
  2. Heat the sugar in a large pan for 3-4 minutes without stirring, until deep brown and nicely caramelized. Add the marinated chicken and cook for 2-3 minutes on each side. Cover and cook for 5-6 minutes before adding the onion, peppers, carrot, celery and thyme. Stir briefly, then cover and cook for a further 10 minutes, stirring occasionally, until the vegetables have softened.
  3. Add the rice, coconut milk, beans and sea salt, and mix well. Bring to the boil, then cover and cook for 40 minutes. Serve hot.
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