Pelau | FoodieAtlas

Ingredients

2 tablespoons vegetable oil
1 lb chicken, cut into pieces
1 large onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
2 tomatoes, chopped
1 cup long-grain rice
1 can (15 oz) pigeon peas or kidney beans, drained and rinsed
1 cup coconut milk
2 cups chicken broth
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon thyme
1 teaspoon paprika
1/2 teaspoon allspice
1/2 teaspoon ground black pepper
Salt to taste
1-2 Scotch bonnet peppers (whole, for heat, optional)
2-3 bay leaves

Instructions

Brown the Chicken

Heat vegetable oil in a large pot over medium-high heat. Add the chicken pieces and brown on all sides. Remove the chicken and set aside.

Saut√© the Vegetables

In the same pot, add the chopped onion, garlic, and bell pepper. Cook until the onion is translucent, about 5 minutes.

Add Tomatoes and Spices

Stir in the chopped tomatoes, thyme, paprika, allspice, ground black pepper, and salt. Cook for another 3-4 minutes.

Combine Ingredients

Return the browned chicken to the pot. Add the rice, pigeon peas or kidney beans, coconut milk, chicken broth, soy sauce, and brown sugar. Stir to combine.

Add Bay Leaves and Scotch Bonnet Peppers

Place bay leaves and Scotch bonnet peppers (if using) on top of the mixture. Do not stir them in; they will infuse the dish with flavor.

Cook the Pelau

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed.

Finish and Serve

Remove the Scotch bonnet peppers and bay leaves before serving. Fluff the rice with a fork and serve hot.