Time 35m Yield 6 Number Of Ingredients 8 Steps:
Cook sugar in a large saucepan over medium heat until it begins to caramelize. Stir in the beef, and cook until well browned. Bring the water, coconut milk, rice, pigeon peas, and carrot to a simmer; cover and cook until rice is done, about 25 minutes. Stir in parsley to garnish.
Time 1h Number Of Ingredients 18 Steps:
Clean the chicken and cut into small pieces. Season with lime juice and salt, pepper, chive, thyme, chadon beni, and parsley. Set aside to marinate for at least 3 hours. In a deep pot heat 2 tablespoons of sugar until slightly brown. Add the seasoned chicken. Stir in a little water ( about 1/4 cup) and cook until evenly browned. Continue to simmer for about 3 minutes. Prepare the peas, carrots, pumpkin, vegetables and herbs for the pot. Add to the boiling liquid. Stir then add the rice and coconut milk. Add water and tomato paste (and bouillon cube). If you wish you can add the hot pepper now. Cover and simmer for 10 minutes. Uncover and stir occasionally so the rice doesn’t stick. Cover, reduce to a simmer, and cook until the liquid has evaporated. If you add hot pepper, remove it from the pot. Serve pelau with cole slaw or green salad.
Time 40m Yield 8-10 serving(s) Number Of Ingredients 20 Steps:
Season chicken with salt, pepper, green seasoning, minced garlic, Worcestershire sauce, soy sauce and ketchup. Heat oil in a large heavy iron pot or skillet. Add sugar and allow to burn until brown. Add seasoned chicken and stir until pieces are well coated with burnt sugar; brown for 3-5 minutes. *Add more water if needed. Add rice and turn often until well mixed. Cook for 3 minutes more. Add onion, sweet peppers, carrots and pumpkin and cook for a few minutes, stirring a few times. Add peas, salt, hot pepper, coconut milk and broth. Bring to the boil, lower heat, cover and simmer until rice is cooked and all liquid is evaporated (about 25-30 minutes). Add more liquid if rice is still hard and continue to cook for few more minutes. Note: Pelau could also be baked in an oven. Cover pot with tin foil and bake at 350F degrees for 30-35 minutes.
Time 35m Yield 6 Number Of Ingredients 8 Steps:
Cook sugar in a large saucepan over medium heat until it begins to caramelize. Stir in the beef, and cook until well browned. Bring the water, coconut milk, rice, pigeon peas, and carrot to a simmer; cover and cook until rice is done, about 25 minutes. Stir in parsley to garnish.
