Chicken Pelau, Coleslaw And Kiwi Slices

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

• 2 heads 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:

1. 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.

2. 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)

3. 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.

4. 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.

5. 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.

6. 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.

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