Pelau - A True Caribbean Dish

Pelau (pronounced pay-la-ow) is an easy dish to make. It combines the aroma and flavors of true Caribbean cooking. It takes no less than forty five minutes to prepare. And the dish is worth the wait. It’s a one pot combo that can be eaten at picnics, beach or river limes. But note this dish don’t need any particular reason to you to create.  Now here’s the recipe:-

Ingredients:-

1 whole chicken cut into pieces (well seasoned with shadow beni or cilantro, all purpose seasoning, salt, garlic, 1 tsp baking powder leave to marinade for at least an hour)

1 bouillon cube

1 sprig chive

½ cup sweet pepper

2 tbsp brown sugar (soya sauce can be used as a substitute)

1 lrg carrot grated

1 tin dried pigeon peas

1 pk coconut milk

2-4 cups water

2 cup of rice

2 cloves of garlic (finely chopped)

Salt and pepper to taste

Method:-

1.       Heat  pot for 3-5 minutes

2.       Place the 2tbsp of sugar in pot and wait till it begin to caramelize or it bubbles

3.       Add herbs and spices, stir with a pot spoon

4.       Slowly add seasoned chicken pieces in pot along with some of the seasoning sauces  to the spices

5.       Stir constantly until chicken appears caramel in color

6.       Slowly add 1 cup of water let bring to a boil

7.       Then incorporate the uncooked rice

8.       Add the coconut milk and bouillon cube, then  the  dried pigeon peas

9.       Last to be added are the grated carrots and the salt and pepper for taste

 

Let the ingredients cook for the next twenty minutes. An extra ten minutes for those who like their Pelau dried. This dish goes well with Cole slaw and a cup of freshly squeezed orange juice. I hope you enjoy the dish.