Pelau

Name: Pelau
Ingredients: 3 tablespoons vegetable oil; 13 cup sugar (white or brown); 1 (2 1/2-3 lb) whole chickens, cut up; 1 onion, chopped; 2 garlic cloves, minced; 1 12 cups pigeon peas, soaked overnight or 1 12 cups substitute black-eyed peas; 2 cups rice (do not use instant rice); 3 cups water; 1 cup coconut milk; 2 cups fresh squash, cubed (Hubbard or Butternut is fine); 2 carrots, chopped; 14 cup chopped parsley; 1 teaspoon dried thyme; 1 bunch scallions or 1 bunch green onion, chopped including the greens; 14 cup ketchup; 3 tablespoons butter

16 ingredients

8 steps

Ingredients

3 tablespoons vegetable oil
13 cup sugar (white or brown)
1 (2 1/2-3 lb) whole chickens, cut up
1 onion, chopped
2 garlic cloves, minced
1 12 cups pigeon peas, soaked overnight or 1 12 cups substitute black-eyed peas
2 cups rice (do not use instant rice)
3 cups water
1 cup coconut milk
2 cups fresh squash, cubed (Hubbard or Butternut is fine)
2 carrots, chopped
14 cup chopped parsley
1 teaspoon dried thyme
1 bunch scallions or 1 bunch green onion, chopped including the greens
14 cup ketchup
3 tablespoons butter

Directions

1

Heat the oil in a heavy pot or skillet.
2

With the heat on high, add the sugar and let it caramelize until it is almost burned, stirring constantly.
3

Add the chicken (or meat) and stir until all the pieces are covered with the sugar.
4

Reduce the heat to medium, add the onion and garlic and cook, stirring constantly for 1 minute.
5

Drain the pigeon peas and add them to the pot along with the rice, water, and coconut milk.
6

Reduce the heat and simmer, covered, for 30 minutes.
7

Add the remaining ingredients, stir until well mixed, cover and cook until the vegetables are tender, about 20 to 30 minutes.
8

The pelau should be moist at the end of the cooking time.