Trinidad Chicken Pelau

Caribbean · 55 min · Chicken · gluten-free, dairy-free

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Ingredients

• 2 lb bone-in chicken pieces
• 2 cups parboiled rice
• 1 can (15 oz) pigeon peas
• 1 can (13.5 oz) coconut milk
• 2 tbsp brown sugar
• 1 medium yellow onion
• 1 carrot
• 3 stalks scallions
• 1 whole Scotch bonnet pepper
• 2 tbsp vegetable oil
• 1.5 tsp salt

Method

1. Melt brown sugar in oil in a heavy pot over medium-high until it caramelizes to a dark bubble, about 2 minutes.
2. Add chicken and toss to coat in the caramel, browning 6 minutes.
3. Stir in diced onion, carrot, scallions, pigeon peas, and salt.
4. Add rinsed rice, coconut milk, whole Scotch bonnet, and 2 cups water; bring to a boil.
5. Reduce heat to low, cover, and cook 25 minutes until liquid absorbs and rice is tender.
6. Remove the Scotch bonnet, fluff, and rest 5 minutes before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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