Chicken Pelau

Presented by Qirani Almayra

Ingredients

3 lbs of dark meat (drums and thighs cut in half with skin removed) or chicken wing sections

1 large heaping spoon of green seasoning

1 tsp All purpose seasoning

1 tsp Chicken/Poultry seasoning

1/2 tsp garlic powder

1/2 tsp onion powder

1/3 cup of corn or canola oil

1/2 cup of brown sugar (turbinado)

2 1/2 cups of parboiled rice

2 cups water

1 can of unsweetened coconut milk

1 can of dried pigeon peas

2 Scallion, diced

4 garlic cloves, finely chopped

1/2 onion, finely chopped

2 carrots, sliced into coins

Few sprigs of thyme

Instructions

Rinse your chicken and pat dry. The skin should be removed from the chicken unless you’re using chicken wings.

Add green seasoning, all purpose seasoning, chicken seasoning, onion & garlic powder and massage into chicken. Set to the side. Grab a large pot, and set your fire to low/medium. Add your oil and heat for 2-3 minutes.

Next add brown sugar and continue to stir. Once it melts and begins to foam and bubble, quickly add your chicken and stir. Ensure all pieces of chicken are coated with melted brown sugar and cover. The chicken will begin to spring water and cook.

Occasionally stir the chicken and cook for a total of approximately 20-25 minutes. At this point, your liquid should almost evaporate completely and you’ll be left with a syrup like consistency in the pot.

If using canned pigeon peas, rinse before use. Wash rice as well. Now add pigeon peas, rice, onion, garlic, carrot, scallion, coconut milk, thyme, as well as 2 cups of water.

Stir and cover. It should take approximately 30 minutes to fully cook. Take care to occasionally stir the pot while cooking so that all rice grains are evenly cooked. Enjoy!