Micronesian-Caribbean Chicken Pelau
This great recipe is inspired by a popular Caribbean dish but adjusted for local ingredients
2 to 3 lbs chicken* (breasts or thighs)
1 Tbs rum (optional)
2 tsps salt
1 tsp black pepper
3 cloves garlic, crushed
4 Tbs brown sugar
4 Tbs Worcestershire sauce
3 Tbs oil
2 cups carrots, 1/4" rounds
2 cups rice
1 donne pepper, chopped fine or left whole**
2 cups hot water (not boiling)
2 cups coconut milk
1 can green peas (frozen peas are fine)
4 Tbs raisins
Rinse chicken and rub with lime and rum.
Combine the salt, black pepper, garlic, half of the brown sugar and half of the Worcestershire sauce in a large bowl. Add the chicken and refrigerate for at least 6 hours. The longer the better!
When ready to cook, heat the oil in a large deep pot over medium heat. When hot, sprinkle in remaining brown sugar. Once sugar begins to bubble, add the chicken, coat well and cook until chicken is nicely browned. At this point add the carrots, rice, donne pepper, hot water and coconut milk. Mix well.
Cover tightly and cook on very low heat for 30-45 minutes until rice is almost fully cooked. Do not stir while cooking. At this point add the peas and raisins and continue cooking for an additional 10-15 minutes until rice is fully cooked.
To finish add additional Worcestershire sauce to taste.
*Pork or beef can be used instead of chicken. Marinate the meat overnight in beer if you like.
**If left whole, remember to remove it from the dish prior to serving!
Yield: 4 to 6 servings
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