Chicken Pelau, Coleslaw and Kiwi slices

Presented by Duncan Edwards

Ingredients

2 lbs chicken pieces cut into bite-sized pieces, lime or lemon washed and drained

4 tbs green seasoning

1 onion diced

1/4 oz minced garlic

2 oz ketchup

Scotch bonnet (whole) or choice of pepper to taste

Salt and pepper seasoning

2 tablespoons oil

11/2 tsp brown sugar

2heads chopped scallions (optional)

1 stalk celery, diced

2 1/2 cups Parboiled rice washed and drained

1 medium carrot diced (peas optional)

1 red bell pepper

4 thyme leaves chopped

3 cups of chicken stock or hot water

Instructions

Drain, wash chicken, add half of the green seasoning, 1/2 onion, garlic, ketchup, salt, and pepper to taste. Mix well to coat the chicken with the seasonings. Marinate for at least an hour or overnight.

Heat oil in a pot or Dutch oven over medium heat. Add sugar and allow it to melt to a dark brown colour(do not burn black)

Immediately add the seasoned chicken, stir often to coat the meat for about 4 minutes. Stir in scallions, onion, the remainder of the green seasoning, and celery. Cover and cook until meat is 50% cooked, stirring periodically, about 10 minutes.

Wash rice until the water runs clear. Drain and add the rice to the pot along with carrots, chopped bell pepper, thyme, and cook for 5 minutes.

Add 3 cups of chicken stock or hot water to the pot, with enough liquid to cover the contents by 1 inch. Season with salt and pepper to taste. Mix well.

Bring to a boil for 5 minutes. Then reduce the heat to low or simmer, cover the pot, stir occasionally, and cook for about 20 minutes or until rice is cooked and fluffy.

PS: It is always better to have fluffy rice than sticky soupy rice. Now enjoy a Trini Tradition😛