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Nutrition Facts
Serving Size 1 (634g) Recipe makes 5 servings
Calories 1291
Calories from Fat 432		(33%)
Amount Per Serving		%DV
	Total Fat 48.0g	73%
	Saturated Fat 25.1g	125%
	Monounsaturated Fat 11.5g
	Polyunsaturated Fat 7.9g
	Trans Fat 0.0g
Cholesterol 82mg		27%
Sodium 1257mg		52%
Potassium 2282mg		65%
Total Carbohydrate 167.0g		55%
	Dietary Fiber 22.3g	89%
	Sugars 26.4g
Protein 53.3g		106%
detailed view... how is this calculated?

Chicken Pelau

Recipe #372550 | 1½ hours | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: wicked cook 46
May 18, 2009

Posting for ZWT 5 For the Caribbean region Trindad This is different from the other Pelau recipe posted It is a one pot meal.

SERVES 5 (change servings and units)

Ingredients

2-3 lbs chicken (breasts or thighs)
2 limes
2 teaspoons salt
1 teaspoon black pepper
3 garlic cloves, -crushed
4 tablespoons worcestershire sauce
3 tablespoons oil
4 tablespoons brown sugar
2 cups hot water
2 cups coconut milk
1 (19 ounce) can pigeon peas (or green peas)
2 cups carrots
4 tablespoons raisins
2 cups rice (NOT INSTANT!)
1 hot pepper (optional)

Directions

1
Rinse chicken and rub with lime.
2
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!).
3
Heat oil in large deep pot. When hot, sprinkle in remaining brown sugar. Once sugar begins to bubble, add chicken and coat well until chicken is nicely browned.
4
Add carrots, rice, hot pepper, water and coconut milk. Mix well. Cover tightly and cook on very low heat 30-45 mins until rice is almost fully cooked. Do not stir while cooking.
5
Add pigeon peas and raisins. Continue cooking on low heat 10-15 mins until rice is fully cooked. Add additional worcestershire sauce to taste.
6
VARIATION: pork or beef can be used instead of chicken.

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Featured Reviews for This Recipe

From: loof

On Aug 4, 2009

Boy this was good! So unique and such great flavor. I made this just as specified, using boneless skinless chicken breasts which I cut into "thigh-sized" pieces. I even found pigeon peas in the international section of my grocery store and they were perfect in this dish. The whole family just raved about this dish - thanks for sharing this keeper!

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From: Sydney Mike

On Jun 3, 2009

Made this recipe with chicken breasts (my usual chicken ingredient) then pretty much followed the recipe, but used just 1/4 of a jalapeno pepper (which was optional anyway) & my 4-tablespoon measure of raisins ended up being a nicely rounded 1/4 cup! We were pleasantly impressed with this great addition to our chicken breast keeper recipes ~ VERY, VERY NICE! [Tagged, made & reviewed while in the Caribbean with the ZWT5]

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From: daisygrl64

On Jun 2, 2009

I am a little confused about this recipe. Mine came no where close to Pneuma's. I am wondering if I was suppose to add the marinate to the pan while browning the chicken? If so, nowhere was it mentioned. I used boneless chicken breasts. I'm not sure what Pelau is suppose to taste like, cuz this is my first time making. It is ok. Made by member of "Cooks With Dirty Faces" for ZWT5

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From: Pneuma

On May 28, 2009

Good day, wicked! I'm bazoodie over this delicious food! Aye, I've never had coconut in rice except chicken curry, but this is way better and the flavors are so rich! Mmmm..perfect! The coconut taste is subtle and everything simply blends well. Definitely makes me think of the exotic beach and I just can't wait to go liming more in the Caribbean! Thanks, aye! Made for ZWT5 Caribbean - Zaar Chow Hounds.

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