Ultimate Chicken Pelau

I’m going to keep it 100 with you, this is not the way I would make chicken pelau on a regular day but if I have to pull out all the stops and make a ‘lau that saying real things then this Ultimate Chicken Pelau is the way I would approach it. With fresh green pigeon peas and an array of spices, herbs and aromatics this recipe is one to surely score big points.

Ultimate Chicken Pelau

Pelau Ingredients

• 4 chicken breasts (bone-in) cut into bite sized chunks
• 3 cups of rice washed
• 3 cups fresh green pigeon peas
• 2 cups pumpkin diced
• 4 tbsp brown sugar
• 1 tbsp roucou
• 2 bay leaves
• 1 cinnamon stick
• 1/4 tsp nutmeg
• 1 tbsp masala spice blend (coriander seeds, whole geera & methi)
• 5 sprigs thyme
• 5 shadon beni leaves chopped
• 5 leaves of chives chopped
• 1 large onion diced
• 1 tbsp ginger minced
• 6 cloves garlic minced
• 5 pimentos finely chopped
• 1 scotch bonnet pepper
• 1 pack coconut milk powder
• 2 tbsp butter
• 4 cups of water
• salt & black pepper to taste 

Dry Brine For Chicken

• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp lemon pepper
• 1 tbsp paprika
• 1 tsp ginger powder
• salt to taste

Method

1. Add seasoning powders to chicken and mix thoroughly then set aside
2. To a pot add 3 tbsp oil then saute onion, garlic, ginger and pimento for two minutes
3. Add pumpkin, pigeon peas, bay leaves and half of the fresh herbs. Season with salt and black pepper to taste then saute for 3 minutes
4. Add powdered coconut milk, roucou, cinnamon stick and two cups of water
5. Bring to a boil then reduce heat and cover. Allow to simmer for 25 minutes then remove from pot and set aside
6. Add 2 tbsp oil to pot then add brown sugar. When the sugar begins to melt, use a wooden spoon to keep stirring the sugar until frothy.
7. As the sugar turns dark brown add the chicken and coat evenly with caramelized sugar.
8. Add masala spice blend to chicken then allow chicken to cook uncovered for 2 minutes then cover and allow to cook for 8 minutes
9. Add rice and allow to toast for two minutes
10. Add pigeon peas back into the pot along with enough water to barely cover the contents of the pot.
11. Add butter and nutmeg, stir to combine thoroughly.
12. Taste for salt and adjust to suit.
13. Place scotch bonnet pepper in the pot then cover and allow to simmer on low heat for 20 minutes.
14. Turn off heat and add remaining fresh herbs.
15. Cover and allow to continue steaming for 10 minutes
16. Serve & Enjoy