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Name: Pelau
Total time: 1 h 15 min
Yield: Serves 6
Cuisine: Trinidad and Tobago
Ingredients: 1 kg chicken pieces; 400 g long-grain rice; 400 g pigeon peas; 3 tbsp brown sugar; 400 ml coconut milk; 1 onion; 4 cloves garlic; 3 scallions; 4 sprigs fresh thyme; 1 hot pepper; 1 tomato; 1 tsp salt; 2 tbsp vegetable oil

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Trinidad and Tobago1 h 15 minServes 6già cucinato

Pelau

Ingredienti13

chicken pieces1 kg
long-grain rice400 g
pigeon peas400 g
brown sugar3 tbsp
coconut milk400 ml
onion1
garlic4 cloves
scallions3
fresh thyme4 sprigs
hot pepper1
tomato1
salt1 tsp
vegetable oil2 tbsp

carnecerealiverduraspezie e salsefruttaaltro

Preparazione

Season the chicken with salt, minced garlic, chopped onion, scallions, and thyme, and let it marinate briefly.
Heat the oil in a heavy pot, add the brown sugar, and cook until it melts and turns deep amber.
Add the chicken and stir quickly so every piece is coated in the caramel.
Stir in the tomato, pigeon peas, and whole hot pepper, then add the rice and mix well.
Pour in the coconut milk and enough water to cover the rice by about 2 cm, and bring to a simmer.
Cover and cook on low heat for about 30 minutes, until the rice is tender and the liquid is absorbed.
Remove the hot pepper and thyme stems, fluff the rice, and serve hot.