Pelau
Rice with chicken, pigeon peas and coconut milk, browned in burnt sugar.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Marinate the chicken in the green seasoning, ketchup, salt and pepper for at least an hour.
Heat the oil in a heavy pot and add the sugar, without stirring it with a spoon.
Wait until the sugar darkens almost to black and starts to smoke, and put the chicken in at once.
Fry the chicken, turning it in the caramel, until every piece is dark brown.
Add the onion, carrot, pumpkin and pigeon peas and warm them five minutes.
Add the rinsed rice, pour in the coconut milk and water to a finger above and drop in the whole chilli.
Cover and cook twenty-five minutes on a low heat without opening it. Serve with coleslaw.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Arnold Gatilao from Oakland, CA, USA · CC BY 2.0