Trinidadian Chicken Pelau with Pigeon Peas
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Ingredients
- 800 g bone-in chicken thighs and drumsticks
- 2 tbsp brown sugar
- 350 g long grain rice
- 400 g pigeon peas
- 400 ml coconut milk
- 1 onion
- 2 carrots, diced
- 2 spring onions
Nutrition (per serving)
- Calories
- 1032 kcal
- Protein
- 50.5 g
- Carbohydrate
- 103.5 g
- of which sugars
- 15.1 g
- Fat
- 44.2 g
- of which saturates
- 24.3 g
- Fibre
- 10.8 g
- Salt
- 0.51 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the brown sugar in a large, dry pot over a medium heat until it turns a deep caramel colour, watching closely so it does not burn.
- 2
Add the chicken pieces and toss quickly to coat in the caramel, then brown for 5 minutes.
- 3
Stir in the diced onion and carrots and cook for 5 minutes, then add the rinsed rice, pigeon peas and coconut milk.
- 4
Pour in 350ml water, bring to the boil, then cover and simmer for 20-25 minutes until the rice is tender, the chicken has no pink remaining, and the liquid is absorbed.
- 5
Fluff with a fork, scatter with the sliced spring onions and serve.
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