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20151114 Pelau

 

Ingredients:

  • 5 lbs chicken (leg & thigh) cut into pieces and washed with lime/lemon juice (if using chicken breasts, cut into cubes)

  • 1 tablespoon salt

  • 1 teaspoon Worcestershire sauce

  • 1 tablespoon ketchup

  • 2 cloves of garlic – thinly sliced or crushed

  • 1 teaspoon fresh/bottled ginger – crushed (use 1/2 if it’s ginger powder)

  • 2 tablespoon vegetable oil (one that can withstand high heat)

  • 1 medium onion – chopped

  • 1 medium tomato – chopped

  • 2-3 tablespoon cilantro

  • 2 tablespoon brown sugar

  • 3 cups water

  • 1/2 teaspoon black pepper

  • 1 green onion or chive – chopped

  • 1 teaspoon dried Club House Mexican inspired tomato & herb (other spices can be substituted)

  • 1 teaspoon dried Club House roasted garlic & pepper (other spices can be substituted)

  • 1 teaspoon dried Club House herb & pepper (other spices can be substituted)

  • 1 large carrot sliced into “coins”

  • 1 can coconut milk (about a cup)

  • 1 can pigeon peas (also known as Congo peas) OR 1 can of lentils

  • 3 cups of long grain brown rice (washed)

 

Directions:

  1. Cut and wash the chicken pieces, then season with all the ingredients mentioned above EXCEPT, the oil, sugar, coconut milk, carrot, rice, water, and the can of pigeon peas.

  2. In a large pot on medium to high heat, pour the oil and wait for it to become hot. Then add the brown sugar until the sugar goes to a dark frothy brown. Have the bowl of seasoned chicken ready to go.

  3. When the sugar gets brown, quickly start adding the pieces of chicken. Move each piece around so it gets coated in the caramel that you just made. After adding all the chicken, cover the pot and allow to cook on medium heat for about 10 minutes. We’re trying to “brown” the meat and also create a nice brown colour so when we add the rice, everything will look and taste amazing.

  4. While everything cooks, open the can of peas and place it in a strainer to wash out the sort of syrup-like liquid it’s packaged in the can with. You’ll also get rid of all that additional sodium that‘s included in everything that’s canned.

  5. Wash and peel the carrot, then slice into coins. Put both the peas and carrot pieces into the same bowl you seasoned the chicken. Hopefully it will pick up any remaining seasonings that were left back.

  6. As the water starts to dry-up add, the peas and carrots to the pot. NOTE: You may have to turn up the heat and remove the lid for the natural juices that were released to cook down.

  7. Cover the lid and turn down the heat as you wash the rice. For those of you not familiar with cooking with brown rice as we do in the Caribbean, you may not realize that you must first wash the rice before cooking, to get rid of the gritty taste.

  8. Pour the rice into the pot, then the coconut milk and the three cups of water. Stir everything around and quickly bring back to a boil. Then cover the pot and allow to simmer for about 35 minutes or until all the liquid is gone and the grains of rice is tender and plump.

  9. Eat away! Feel free to add ketchup to add some flavour.

  

Posted: 2015-11-14