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Pelau
Recipes
Pelau
8 servings
2 hours total (Active 30 minutes)

Ingredients

  • 3 lb bone-in chicken thighs (and/or drumsticks)
  • 2 tablespoons Green Seasoning
  • 6 cloves garlic
  • 1 medium yellow onion
  • 4 oz mini sweet pepper rings
  • 4 oz carrots
  • 2 tablespoons vegetable oil
  • 3 tablespoons cane sugar (or brown sugar)
  • 2 cups white rice
  • 2 cups cooked pigeon peas
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon ketchup
  • 2 cups canned coconut milk
  • 2 cups chicken broth
  • 4 teaspoons kosher salt
  • ½ teaspoon pepper
  • 1 habanero pepper
  • ½ cup sliced green onions

Steps

    1. Cut chicken into large pieces and coat with Green Seasoning (wash hands). Cover and let marinate 1 hour (or chill overnight). Chop garlic, yellow onion (¾ cup), sweet peppers (½ cup), and carrots (1 cup).
    2. Preheat oil in large saucepan on medium-high 2–3 minutes. Sprinkle sugar into heated oil in even layer. Let sugar melt until it begins to froth and edges start to darken. Add chicken and stir to coat with browned sugar; cook 7–10 minutes, flipping occasionally.
    3. Add rice to pan; cook and stir 3 minutes. Add onions, sweet peppers, pigeon peas, and carrots; cook 1 minute. Stir in Worcestershire sauce, soy sauce, ketchup, coconut milk, broth, salt, pepper, and whole habanero pepper; cover and bring to a boil. Remove lid partially and simmer 7–8 minutes.
    4. Reduce heat to low, cover, and cook 25–30 minutes until liquid has been absorbed and chicken is 165°F. Remove habanero, fold in green onions, and serve.

Amount per ⅛ recipe serving: Calories 700, Total Fat 36g, Sat Fat 17g, Trans Fat 0g, Chol 140mg, Sodium 2020mg, Total Carb 61g, Fiber 4g, Total Sugar 9g, (Incl. 6g Added Sugars), Protein 34g, Vitamin D 0%, Calc 4%, Iron 35%, Potassium 6%