Pelau Trinidad
- Minutes to Cook:
- Number of Servings: 7
Ingredients
3 tablespoons vegetable oil1/2cup granulated sugar, or brown sugar, packed1 (2 - 2 1/2pound) chicken, cut up1 onion, chopped1 clove garlic, minced1 1/2 cups pigeon peas or black-eyed beans, soaked overnight2 cups rice3 cups water1/2 cup Coconut Milk2 cups cubed Hubbard squash / pumpkin2 carrots, chopped1/4 cup chopped parsley1 teaspoon dried thyme1 bunch green onions, including green tops, chopped2 tablespoons butter
In heavy pot or skillet over high heat, heat oil. Add sugar and let
caramelize until almost burned, stirring constantly. Add chicken and stir until
all pieces are coated with sugar.
Reduce heat to medium, add onion and garlic. Cook, stirring constantly, 1
minute. Drain peas and add to pot. Add rice, water and coconut milk. Reduce heat
to low and simmer, covered, 30 minutes.
Add squash, carrots, parsley, thyme, green onions, ketchup and butter and
stir well. Cover and cook over medium heat until vegetables are tender, 20 to 30
minutes. Makes 6 servings.
Number of Servings: 7
Recipe submitted by SparkPeople user KIMMY_LYN.
caramelize until almost burned, stirring constantly. Add chicken and stir until
all pieces are coated with sugar.
Reduce heat to medium, add onion and garlic. Cook, stirring constantly, 1
minute. Drain peas and add to pot. Add rice, water and coconut milk. Reduce heat
to low and simmer, covered, 30 minutes.
Add squash, carrots, parsley, thyme, green onions, ketchup and butter and
stir well. Cover and cook over medium heat until vegetables are tender, 20 to 30
minutes. Makes 6 servings.
Number of Servings: 7
Recipe submitted by SparkPeople user KIMMY_LYN.
Nutritional Info Amount Per Serving
- Calories: 478.0
- Total Fat: 17.8 g
- Cholesterol: 94.4 mg
- Sodium: 267.4 mg
- Total Carbs: 43.6 g
- Dietary Fiber: 4.0 g
- Protein: 35.9 g
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