Pelau

Ingredients

Quantities for 6 servings.

• 1.2 kg Chicken, in pieces
• 500 g Long-grain rice
• 300 g Pigeon peas, half-cooked
• 400 ml Coconut milk
• 3 tbsp Brown sugar
• 4 tbsp Green seasoning
• 1 piece Onion
• 1 piece Carrot
• 200 g Pumpkin
• 1 piece Scotch bonnet
• 2 tbsp Ketchup
• 60 ml Vegetable oil
• 300 g Coleslaw, to serve
• to taste Salt and pepper

Method

1. Marinate the chicken in the green seasoning, ketchup, salt and pepper for at least an hour.
2. Heat the oil in a heavy pot and add the sugar, without stirring it with a spoon.
3. Wait until the sugar darkens almost to black and starts to smoke, and put the chicken in at once.
4. Fry the chicken, turning it in the caramel, until every piece is dark brown.
5. Add the onion, carrot, pumpkin and pigeon peas and warm them five minutes.
6. Add the rinsed rice, pour in the coconut milk and water to a finger above and drop in the whole chilli.
7. Cover and cook twenty-five minutes on a low heat without opening it. Serve with coleslaw.