Ruth's Pelau Recipe

Clean the chicken and soak in salt and lemons.

Add soy sauce, onions, fresh garlic, and 1 teaspoon of chicken seasoning to the chicken.

Add 2 teaspoons of super dark soy sauce to the chicken for flavor.

Chop onions, seasoning peppers, thyme, and carrots for the dish.

Soak 4 cups of rice in water to remove excess starch.

Caramelize 1 to 2 teaspoons of sugar in a pot to start the chicken.

Add the seasoned chicken to the pot and cook until it browns.

Keep a kettle of hot water on the stove to avoid slowing down the cooking process.

Add pigeon peas to the pot with the chicken and cover it to simmer for about 20 minutes.

After 20 minutes, check the chicken and add the soaked rice to the pot.

Switch pots if necessary to ensure even cooking of the rice.

Add carrots and remaining vegetables to the pot with the rice.

Add hot water just above the level of the rice to ensure proper cooking.

Cover the pot and let it simmer until the rice is cooked, ensuring it is not too soft.

Check the dish for doneness and adjust water if necessary before serving.

Equipment Needed

Dietary

Allergens