Chicken Pelau from Peter & Christopher Laurie - Barbados

  

Chicken Pelau

(Serves 10)

Ingredients

3 - 4 chicken thighs, skin removed and chopped into large chunks, (marinated for one hour in the fridge with a mixture of garlic powder, red pepper flakes, soya sauce, rum, and half of the chopped green herbs)

3 cups rice (long grain but you can use any kind)

3 cans cooked pigeon peas or 3 cups of boiled dried peas (can use canned black eyed peas or pinto beans drained)

1 can diced tomatoes (canned or fresh)

2 onions chopped finely

10 leaves of chado beni finely chopped, or 1 cup chopped cilantro

I tsp dried thyme or 1 tbsp of fresh thyme

3 chives/green onions chopped finely

A bunch of basil leaves chopped finely

5 cloves garlic chopped finely

1 tbsp fresh ginger chopped finely or grated

2 bay leaves

2  tsp freshly ground coriander seed (optional but kicks it up a notch)

2 tsp freshly ground cumin seed (optional but kicks it up a notch)

1 tsp ground turmeric (for coloring)

1 hot pepper without seeds chopped finely or 3 wiri wiri peppers finely chopped

2 tbsp rum

4 tbsp Soya sauce (soy sauce)

Garlic powder

3 cups water

3 cans coconut milk

1/2 cup olive or vegetable oil

4 tbsp brown sugar

Salt to taste

Preparation

·       Mix the chicken with the Soya sauce, a sprinkling of garlic powder, a sprinkling of salt, half of the chado beni (cilantro, if substituting) thyme, chives, pepper flakes, and rum in a bowl; cover and marinate in fridge for at least 1 hour

·    Put large pot on fire over medium-high heat and toast cumin and coriander stirring for 1 minute to release flavors

·       Put oil and sugar in pot over medium-high heat stirring until sugar caramelizes (turns brown and syrupy)

·       Using tongs, take chicken pieces from marinade and put into pot and stir fry until brown on all sides. You’re not cooking the chicken, just quickly browning it

·       Remove chicken and stir fry onion over medium heat for 1 minute

·       Add garlic, ginger chopped pepper, and turmeric; stir fry for 1 minute

·       Add tomatoes and cook for 1 minute

·       Add rice and cook stirring for 3 minutes

·       Add peas and cook stirring for 2 minutes

·       Pour in all the rest of the marinade plus the bay leaf, water and coconut milk; stir well and taste; add salt as necessary; add other half of chado beni (cilantro, if substituting)

·       Finally, put the browned chicken back in the pot, stir in well, and bring to a boil

·       Turn fire to low, cover the pot and let simmer for 30 minutes or until all water is absorbed

·       Turn off heat and leave covered for 10 minutes

Serve hot; it can also be refrigerated and reheated.