Pelau

Pelau

Ingredients:

1/2 lb chicken, seasoned

1 onion

2 tablespoons sugar

2 cloves garlic

1 sprig chive

1 tablespoon tomato paste or ketchup

1 bouillon cube (if desired)

2 cups water

1 cup coconut milk

1 tin processed pigeon peas (or 1 cup fresh pigeon peas)

1 whole green hot pepper

1 1/2 cups rice

1 cup chopped pumpkin

1 medium carrot, peeled and diced

4 small ochros (optional)

1/2 cup whole corn (optional)

2 tablespoon oil

salt to taste

Directions:

1) Clean the chicken and cut into small pieces. Season with lime juice and salt, pepper, chive, thyme, chadon beni, and parsley. Set aside to marinate.

2) In a deep pot heat 2 tablespoon of sugar until slightly brown. Add the seasoned chicken. Stir in a little water and cook until evenly browned. Continue to simmer.

3) Prepare the peas, carrots, pumpkin, vegetables and herbs for the pot. Add it all to the boiling liquid. Stir. Add the rice and coconut milk. Add water and tomato paste and bouillon cube. If you wish you can add the hot pepper now. Cover.

4) Uncover and stir occasionally so the rice doesn't stick.

5) Cover, reduce to a simmer, and cook until the liquid has been absorbed.

6) If you added hot pepper, remove it from the pot. Serve pelau with cole slaw or green salad.