Pelau recipe

One pot of rice cooked down with pigeon peas, meat and coconut milk until every grain is seasoned.

50 minuteseasy12 ingredients

Ingredients

• 400 g rice
• 250 g pigeon peas
• 400 ml coconut milk
• 400 g chicken
• 1 onion
• 3 clove garlic
• 50 g sweet pepper
• 2 scallion
• 1 tsp thyme
• 1 scotch bonnet pepper
• 2 tbsp oil
• 1 tsp salt

How to make Pelau

1. Brown 400 g of chicken pieces in 2 tbsp oil in a heavy pot over medium-high heat, 6 to 8 minutes.
2. Add 1 chopped onion, 3 minced garlic cloves, 50 g diced sweet pepper, 2 sliced scallions and 1 tsp thyme, and cook 4 minutes.
3. Stir in 250 g cooked pigeon peas and cook 2 minutes.
4. Add 400 g rinsed long-grain rice and stir until every grain is coated in the seasoning and fat.
5. Pour in 400 ml coconut milk and 400 ml water, drop in 1 whole scotch bonnet and 1 tsp salt, and bring to a boil.
6. Cover, lower the heat and simmer 20 to 25 minutes without stirring, until the liquid is absorbed.
7. Lift out the whole pepper before it bursts, fluff with a fork and leave covered 5 minutes.
8. Serve with fried plantain or coleslaw.

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