• 2 cups cleaned and washed rice
  • 1 whole chicken, cut up in bite-size pieces (no skin)
  • 1 can pigeon peas, drained
  • 2 cups thick coconut milk (if possible, freshly made)
  • 1 teaspoon browning
  • 1 tablspoon soy sauce
  • 3 stalks of chive, chopped
  • 2 cloves of garlic, crushed
  • 1 stalk thyme, chopped (substitute with dried thyme, if necessary)
  • 1 tablespoon brown sugar
  • 2 tablespoons. oil for frying
  • Salt and pepper to taste
  • 1 green hot pepper

    Season chicken pieces with salt, pepper, garlic, chive, thyme and marinate over night, or at least for one hour. In iron pot heat up oil, add sugar and brown until the sugar has turned into a rich brown syrup. Add meat to the pot and cook for about 5 mins. until meat is brown on all sides. Add a small portion of water and cook meat for about 20 mins. Add drained can of pigeon peas Add soy sauce and toss up Add cleaned rice and stir well Cover with coconut milk (may have to add some water). Float green hot pepper on top (do not burst pepper ) and simmer on slow fire until rice is cooked (you may have to add a little water from time to time) and stir pelau in between. Water has to evaporate completely, but rice has to be cooked, not hard. note: pelau can be made with beef instead of chicken.

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