Pelau

INGREDIENTS

To Season2 lbs chicken2 bundles chive, chopped3 cloves garlic, chopped1 onion, chopped1 dash oregano1 dash parsley1 dash paprika1 tsp salt4 tbsp green seasoning2 big leaf thyme1 sprig spanish thyme5 sprigs fine leaf thyme1 pimento pepper, chopped1 celery, chopped4 leaves culantro, chopped1 lime

To Cook1 tbsp sugar1 tin pigeon peas (440g)2 tbsp oil2 1/2 cups rice1 cup coconut milk1/2 cup pumpkin, chopped3 tbsp tomato paste2 tbsp golden ray margarinewater

METHOD

Wash the herbs and set aside.

Cut up the chicken and wash with lime.

Season with oregano, paprika, parsley, green seasoning, big leaf thyme,Spanish thyme, fine leaf thyme, pimento, garlic, chive, onion, salt,celery and culantro (chadon beni).

Marinate for at least 1 hour. Overnight is best!

Over a medium flame, caramelize the sugar.

Add the chicken. Warning: Be careful when you do this part because caramelized sugar gives a nasty burn. Don’t drop the chicken into the pot – lay it gently.

Allow to coat evenly with the sugar and let it cook in its own juices for about 3 minutes.

Add about 1/2 cup water and the 2 tbsp of oil.Simmer for about 4 minutes.

While the chicken is simmering, wash the pigeon peas and cut up the pumpkin.

Add the pigeon peas and pumpkin

Add another 1/2 cup of water and allow to simmer for about 4 minutes

Add 1 cup of coconut milk and the rice.

Stir the pot to mix the ingredients

Add the golden ray margarine and tomato paste.

Allow to simmer until the rice is cooked.