How to make Pelau -Spice Island in the pot S1 E1 Pt 1

Start by marinating the chicken: trim the fat off two chicken breasts and cut them into cubes, slightly larger than bite-sized.

Wash the chicken with the juice of one lime and some water.

Blend fresh seasoning (thyme, spring onions, garlic) with about 1/2 cup of water until smooth.

Add the blended seasoning to the chicken, along with salt, black pepper, and chili flakes or fresh pepper sauce. Mix well and set aside.

In a Dutch pot on medium heat, add about 1/8 cup of vegetable oil and 1/8 cup of brown sugar. Stir until the sugar is bubbly and dark brown.

Carefully add the marinated chicken to the pot, being cautious of splattering oil. Stir the chicken to coat it in the sugar mixture.

Let the chicken simmer until it takes on a dark color.

Add the pre-cooked pigeon peas to the pot.

Cover and let the chicken and peas cook together for a bit before adding the rice.

Prepare coleslaw by rolling and squeezing 1/4 of a lime to extract juice, then chop and add to a bowl.

Add about 1 to 1.5 tablespoons of white sugar, two pinches of salt, and a pinch and a half of black pepper to the lime juice.

Incorporate about two tablespoons of mayonnaise, adjusting for creaminess as desired, then mix in shredded cabbage.

Equipment Needed

Dietary

Allergens