Chicken Pelau
 
the food in trinidad can be simple or quite complex. it is influenced by 
many cultures, including african, east indian, european, chinese, and 
native american elements. the foods can be a bit on the spicy side, but 
you'll always find a delightful custard or tasty ice cream available for 
dessert. enjoy todays recipe from trinidad! 
 
 
 
makes 4-6 servings 
 
2 - 3 lb.  chicken (breasts or thighs)
2   limes
2 tsp  salt
1 tsp  black pepper
3 clove  garlic crushed
4 Tbsp  brown sugar
4 Tbsp  worcestershire sauce
3 Tbsp  oil
2 cup  carrots
2 cup  rice (not instant!)
1   hot pepper (optional)
2 cup  hot water
2 cup  coconut milk
1 can  pigeon peas (or green peas)
4 Tbsp  raisins
 
rinse chicken and rub with lime and rum if you like. in a large bowl: add 
salt, black pepper, garlic, half of the brown sugar and half of the 
worcestershire sauce to chicken, then set aside (the longer you let it 
sit, the better the flavor!). heat oil in large deep pot. when hot, 
sprinkle in remaining brown sugar. once sugar begins to bubble, add 
chicken, coat well and cook until chicken is nicely browned. add carrots, 
rice, hot pepper, water and coconut milk. mix well. cover tightly and cook 
on very low heat 30-45 minutes until rice is almost fully cooked. do not 
stir while cooking. add pigeon peas and raisins. continue cooking on low 
heat 10-15 minutes until rice is fully cooked. add additional 
worcestershire sauce to taste. 
 
variation: pork or beef can be used instead of chicken (soak meat over 
night in guinness uuuhh is good). 
 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 7696) Mirror: rec.food.recipes: Wed, May 12, 2004


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