Preparation time: 15 min
Cooking time: 45 min
Level: Intermediate
Ingredients:
1½ lb chicken, seasoned
1 onion
2 tbsp sugar
2 cloves garlic
1 sprig chive
1 tbsp tomato paste or ketchup
1 bouillon cube (optional)
2 cups water
1 cup coconut milk
1 tin processed pigeon peas (or 1 cup fresh pigeon peas)
1 whole green hot pepper
1½ cups rice
1 cup chopped pumpkin
1 medium carrot, peeled and diced
4 small ochros (optional)
1/2 cup whole corn (optional)
2 tbsp oil
Salt to taste
Directions:
Clean the chicken and cut into small pieces. Season with lime juice and salt, pepper, chive, thyme, chadon beni, and parsley. Set aside to marinate for at least 3 hours.
In a deep pot heat 2 tablespoons of sugar until slightly brown. Add the seasoned chicken. Stir in a little water ( about 1/4 cup) and cook until evenly browned. Continue to simmer for about 3 minutes. Prepare the peas, carrots, pumpkin, vegetables and herbs for the pot. Add to the boiling liquid. Stir then add the rice and coconut milk.
Add water and tomato paste (and bouillon cube). If you wish you can add the hot pepper now. Cover and simmer for 10 minutes. Uncover and stir occasionally so the rice doesn't stick. Cover, reduce to a simmer, and cook until the liquid has evaporated. If you add hot pepper, remove it from the pot. Serve pelau with cole slaw or green salad.
Source: simplytrinicooking.com
