Servings: 12
Ingredients
Seasoned Chicken
- 1 whole chicken
- ¼ cup white vinegar
- 2 tsp salt
- 2 tsp black pepper
- 5 tbsp green seasoning
- 5 dashes Angostura aromatic bitters
Pelau
- 2 cups fresh pigeon peas
- 2 cups whole grain, parboiled rice washed & drained
- 4 tbsp brown sugar
- 1 onion diced
- 3 cloves garlic minced
- 3 pimentos finely chopped
- 1 lb pumpkin cubed
- 1 scotch bonnet pepper
- 2 bay leaves
- 1 tbsp roucou
- 3 cups coconut milk
- 3 tsp green seasoning
- salt to taste
- black pepper to taste
Instructions
Seasoning The Chicken
- Remove skin from chicken then cut parts into bite sized pieces
- Wash chicken with vinegar and water
- Drain water from chicken
- Season chicken with salt, black pepper, green seasoning and bitters
- Cover and refrigerate. Allow to marinate overnight.
Making The Pelau
- Boil pigeon peas for 20 minutes
- Add coconut oil to a pot on high heat
- Add brown sugar to the pot then allow sugar to begin to caramelize
- Keep moving brown sugar around in the pot with a wooden spoon until it begins to get frothy
- Once caramelized sugar goes from light brown to dark brown add chicken pieces one by one making sure to not add any liquid
- Toss chicken in caramelized sugar making sure each piece is well coated
- Allow chicken to cook for approximately 5 minutes
- Add roucou then add onion, garlic, pimento, pumpkin, green seasoning and bay leaves
- Season with salt and black pepper then cover and allow to simmer on medium heat for 5 minutes
- Add pigeon peas and rice and combine well with other ingredients
- Season with salt and black pepper
- Add coconut milk and scotch bonnet pepper then bring to a boil
- Reduce heat then cover and allow to simmer for 15 minutes
- Turn off fire then allow to sit for 10 to 20 minutes before enjoying.
Video
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