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| The Caribbean Kitchen - Recipe 019 | |
019 - Catherine's Chicken Pelau By Catherine Donnow
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| Chicken Pelau |
| Preparation: | About 10 minutes |
| Marinate: | 30 minutes |
| Cooking: | 50 to 60 minutes |
| To serve: | 8 North Americans (or 6 West Indians!!) |
| Ingredients: 3 lb
chicken |
1 cup
coconut milk 2 tsp. salt 2 Tbsp margarine |
| Method Wash chicken in water. Drain and season with scallion, garlic and pimento. Leave to marinate for 1/2 hour. Heat oil in Dutch oven (if baking) or skillet (if cooking on the stove burner) and add sugar. Allow to caramelise to add color to the dish (granulated sugar caramelises better than brown sugar, and casareep or browning may be added where available.) Add chicken and cook enough just enough to allow to stiffen and obtain a rich, brown color. Add uncooked rice and chopped onion, saute about 5 minutes. Add stock, coconut milk and all other ingredients. Cook
on the stove with low heat, or in oven covered with foil at 350 degrees, until rice is
ready. |
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| SplatterFlinger's
suggestions: Using chicken pieces with bones left in will add flavour, but tends to make it finger food. Chicken pieces pre-cleaned of bones and cartilage add convenience for that more "sophisticated" setting where ladies may be involved. Health-conscious individuals may also want to remove the skin from the chicken before cooking - another decision about whether to enhance the flavour or to remove the cholesterol. This is an excellent all-in-one dish for making in quantity, portioning out and freezing for the convenience of future snacks or meals. Enjoy!!! |
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