Pelau Recipe
- 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
- 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.
- 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.
- 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.
- 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.
