Pelau
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 cups
Grain Rice (long-)3 tbsps
Canola Oil1 small
Onion (chopped)1 clove
Garlic (minced)1 cup
Coconut Milk (canned)1
Bay Leaf1 cup
Parsley (chopped)1 sprig
Thyme2 cups
Calabaza (cubed fresh)1 cup
Ketchup1 tbsp
ButterDirections:
1
If using dried peas, soak them overnight in 3 cups of water
2
Drain
3
Bring 3 fresh cups of water to a boil in a saucepan and add the peas
4
Simmer for 15 minutes, or until cooked almost completely through
5
Drain and set aside
6
If using canned beans, drain, rinse with cold water, drain again, and set aside
7
Wash the rice by placing it in a colander or fine-mesh sieve and running cold water over it until the water runs clear, about 1 minute
8
Drain well and set aside
9
Heat the oil over medium heat in a Dutch oven or other heavy, deep pot
10
Add the sugar and swirl in the pot, stirring constantly; allow it to caramelize to a dark brown color
11
Add the chicken and stir well to coat
12
Add the onion and garlic and cook for 1 to 2 minutes, stirring constantly
13
Stir in 2 cups of water, the coconut milk, bay leaf, green seasoning, parsley, thyme, carrots, and scallions
14
Reduce the heat to medium-low, cover, and simmer for 10 minutes
15
Stir the rice, squash, peas, hot pepper, ketchup, and butter into the chicken
16
Cover and cook for 20 minutes, or until the peas and vegetables are tender
17
Remove lid and fluff the rice
18
The rice should be moist but not sticky
19
If using dried peas, soak them overnight in 3 cups of water
20
Drain
21
Bring 3 fresh cups of water to a boil in a saucepan and add the peas
22
Simmer for 15 minutes, or until cooked almost completely through
23
Drain and set aside
24
If using canned beans, drain, rinse with cold water, drain again, and set aside
25
Wash the rice by placing it in a colander or fine-mesh sieve and running cold water over it until the water runs clear, about 1 minute
26
Drain well and set aside
27
Heat the oil over medium heat in a Dutch oven or other heavy, deep pot
28
Add the sugar and swirl in the pot, stirring constantly; allow it to caramelize to a dark brown color
29
Add the chicken and stir well to coat
30
Add the onion and garlic and cook for 1 to 2 minutes, stirring constantly
31
Stir in 2 cups of water, the coconut milk, bay leaf, green seasoning, parsley, thyme, carrots, and scallions
32
Reduce the heat to medium-low, cover, and simmer for 10 minutes
33
Stir the rice, squash, peas, hot pepper, ketchup, and butter into the chicken
34
Cover and cook for 20 minutes, or until the peas and vegetables are tender
35
Remove lid and fluff the rice
36
The rice should be moist but not sticky