Baidawi's Ultimate Chicken Pelau Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: water + coconut extract

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: habanero

Jalapeños provide heat with a milder flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while maintaining similar flavor.

Prepare chicken breasts, bone-in for flavor.

Mix dried spices: salt, garlic powder, onion powder, ginger powder, lemon pepper, and paprika.

Coat chicken with spice mix and let dry brine while preparing other ingredients.

Cook fresh pigeon peas in a pot with water, salt, and black pepper for about 20 minutes.

Add coconut powder, ruku, and cinnamon stick to the peas, simmer for an additional 10 minutes.

Remove the peas mixture from the pot to begin the stewing process.

Heat oil in the pot and add brown sugar, stirring until it melts and becomes frothy.

Add chicken to the pot once the sugar is dark brown, coating the chicken well.

Cover and simmer chicken for 10 minutes.

Add rice to the pot, allowing it to fry or toast with the chicken for about 2 minutes.

Return the peas mixture to the pot with the chicken and rice, adding just enough water to barely cover the rice.

Add 2 tablespoons of butter and freshly grated nutmeg, adjusting salt to taste.

Add scotch bonnet pepper to the pot, cover, and simmer on low heat for 15 to 20 minutes.

Turn off the flame and add remaining fresh herbs, tossing to combine.

Cover the pot to allow residual heat to steam the rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary