CHICKEN PELAU

INGREDIENTS
 1 cup dry or 1 (12-ounce) can pigeon peas, pinto beans, or black-eyed peas
 2 cups long-grain rice
 3 tablespoons canola oil
 3/4 cup sugar (white or brown)
 1 (3-pound) chicken, cut into 8 pieces, skin removed
 1 small onion, chopped
 1 clove garlic, minced
 1 cup canned coconut milk
 1 bay leaf
 2 teaspoons green seasoning (see Tips, below)
 1/2 cup chopped parsley
 1 sprig thyme
 2 carrots, peeled and chopped
 5 scallions, chopped (white and green parts)
 2 cups cubed fresh calabaza or butternut squash
 1 small whole Scotch bonnet pepper
 1/2 cup ketchup
 1 tablespoon butter

PREPARATION
1. If using dried peas, soak them overnight in 3 cups of water. Drain. Bring 3 fresh cups of
water to a boil in a saucepan and add the peas. Simmer for 15 minutes, or until cooked
almost completely through. Drain and set aside. If using canned beans, drain, rinse with
cold water, drain again, and set aside. Wash the rice by placing it in a colander or fine-
mesh sieve and running cold water over it until the water runs clear, about 1 minute.
Drain well and set aside.
2. Heat the oil over medium heat in a Dutch oven or other heavy, deep pot. Add the sugar
and swirl in the pot, stirring constantly; allow it to caramelize to a dark brown color. Add
the chicken and stir well to coat. Add the onion and garlic and cook for 1 to 2 minutes,
stirring constantly.
3. Stir in 2 cups of water, the coconut milk, bay leaf, green seasoning, parsley, thyme,
carrots, and scallions. Reduce the heat to medium-low, cover, and simmer for 10
minutes.
4. Stir the rice, squash, peas, hot pepper, ketchup, and butter into the chicken. Cover and
cook for 20 minutes, or until the peas and vegetables are tender. Remove lid and fluff
the rice. The rice should be moist but not sticky.
VEGETARAIN PELAU

1 1/2 cups pigeon peas (1 can)

1 large carrot diced
1/2 cup celery (diced)
2 cups rice (brown par boiled)
1.5 cup coconut milk
2.5 cups water
2 scallions
2 pimento peppers (optional)
2 bird’s pepper (bird’s eye)
1/2 cup diced bell pepper
1 tablespoon parsley
2 sprigs thyme
2 cloves garlic
1/4 teaspoon grated ginger
3/4 teaspoon salt
1 heaping tablespoon brown sugar
1 tablespoon veg oil
1 teaspoon Worcestershire sauce