Recipe - Pelau (Chicken And Black-Eyed Bean Pilaf

3 tablespoon Vegetable oil
Three fourths cup Granulated sugar; or brown
sugar; packed
1 (2.53 pound) chicken; cut
up
1 Onion; chopped
1 Clove garlic; minced
1 One half cup Pigeon peas or blackeyed
beans; soaked overnight
2 cup Rice
3 cup Water
1 cup Coconut milk
2 cup Cubed hubbard squash
2 Carrots; chopped
One fourth cup Chopped parsley
1 teaspoon Dried thyme
1 Bunch green onions;
including green tops;
chopped
One fourth cup Ketchup
3 tablespoon Butter

Pelau (Trinidadian Chicken and BlackEyed Bean Pilaf) Los Angeles Times,
December 9, 1993.

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.

Each serving contains about:

955 calories; 260 mg sodium; 88 mg cholesterol; 37 grams fat; 122 grams
carbohydrates; 36 grams protein; 4.01 grams fiber.

CHRISTI@MEADDATA.COM

(CHRISTI WILSON)

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