Chicken Pelau with Pigeon Peas

Enjoyed across most if not all Caribbean islands. This 'one pot' is a very wholesome, filling, and satisfying meal. Best enjoyed with a nice cold icy local drink.

Chicken Pelau with Pigeon Peas

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Serves: 6

Ingredients

• 3 pounds chicken thighs (or drumsticks or wings), cut up into large pieces

• 3 tablespoons green seasoning

• 5 tablespoons brown sugar

• 2 teaspoons grated garlic

• 3/4 cup chopped onions

• 1/2 cup chopped sweet peppers

• 1/2 cup chopped pimento pepper (flavor pepper)

• 1 tablespoon Worcestershire sauce

• 1 tablespoon tomato ketchup

• 2 tablespoons salt

• 2 teaspoon black pepper

• 2 tablespoons vegetable oil (or canola oil)

• 2 cups rice (washed, drained)

• 2 cans green pigeon peas

• Optional: 1 cup carrots (diced)

• 2 cups fresh coconut milk (dilute milk with water if using canned coconut milk)

• 2 cups water or stock

• 1 whole scotch bonnet pepper (optional)

• 1/2 cup sliced green onions (white and green parts)

Instructions

1. Wash and clean chicken then season with green seasoning and set aside for at least 1 hour. (You can season your meat as you would normally do before cooking if you do not have green seasoning. For best results marinate overnight)

2. Pour oil into a large pot and place on medium-high heat. Let oil heat until hot but not smoking.

3. Add sugar, sprinkling evenly over the bottom of the pan, and let sugar caramelize until all sugar is brown (noticeable froth and bubble).

4. As soon as the edges of the froth/bubbles start to get a slight shade darker, immediately add the seasoned chicken and stir to mix and coat with the burnt sugar. Cook for 2 to 5 minutes

5. Drain and add pigeon peas. Stir and cook for five minutes

6. Add rice and combine

7. Add coconut milk, water, carrots, peppers, onion, pimento, Worchester sauce, garlic, salt, black pepper, and ketchup

8. Toss in whole scotch bonnet pepper. Cover pot, bring to a boil, then lower heat.

9. Simmer until rice is partially cooked (about 30 minutes), or until all the liquid has been absorbed.

10. Sprinkle the green onion on top and fold into Pelau. Taste and adjust seasonings with salt and pepper if necessary.

11. Steam till rice is cooked. Add a little water if rice will need to be cooked more.

Kidney beans, or Blackeye peas can be used as alternatives to Pigeon peas

Serves 6