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Chicken Pelau

Added by: JamaicansCooking.com
 
 

Since this is a one pot meal that traps the flavour of the ingredients, you will soon find yourself how difficult it is to spoil the dish. The Hylton sisters, Phyllis and Isolyn, cook a really tasty Pelau and I think their recipe originated in Panama. Dr. Margaret Green demonstrated a Trinidad version, at a Consumer's League Fair. The caramel was a secret given to her by her mother.
 
Servings: 6
TIME

  ingredients
  1 3 lb. chicken or chicken parts
2 stalks escallion
2 cloves garlic
pinch of ground pimento
2 tbsp. oil
2 tbsp. granulated sugar
2 cups raw rice
1 onion
4 cups chicken stock or water
1 cup coconut milk
2 tsp. salt
2 tbsp. margarine
2 young carrots (optional)
1 green pepper (optional)
1 cup cooked peas (optional)
1 can niblet corn (optional)
any leftover vegetables
 
  directions
  Wash chicken in lime water. Drain and season with escallion, garlic and pimento. Leave to marinate for 1/2 an hour.

Heat oil in dutch oven or skillet and add sugar. Allow to caramelize to add colour to dish. (Granulated sugar caramelizes better than brown sugar.)

Add chicken and cook just enough to allow chicken to stiffen and obtain a rich, brown colour.

Add rice and chopped onion. Saute about 5 minutes.

Add stock, coconut milk and all other ingredients. Cook until rice is ready.

Serve hot.
  cooks tip
 
   
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