Pelau - Chicken and Rice One Pot Meal

Cut 1/2 large onion into small pieces.

Chop 1 small tomato and cut it into small pieces.

Cut 2 large green onions into small pieces.

Chop a handful of cilantro finely.

Grate 2-3 large cloves of garlic.

Remove leaves from 4 sprigs of thyme, keeping some twig parts.

Peel and chop 2 large carrots into small pieces.

Open 1 can of green pigeon peas.

Add 1 chicken bouillon cube to the ingredients.

Add 1 tbsp of brown sugar to the ingredients.

Cut 1 lb 1.5 oz chicken into small pieces and squeeze the juice of 1 whole lime over it.

Wash the chicken with lime juice and water for about 5 minutes.

Season the chicken with 1 tsp salt and 1 tsp black pepper, mixing in the chopped onion, tomato, garlic, thyme, green onion, and cilantro. Let it marinate for about 20 minutes.

Heat 1 tbsp vegetable oil in a pot over medium heat and add the brown sugar, mixing it in.

Allow the sugar to melt and bubble, stirring occasionally until it thickens and darkens slightly without burning.

Add the marinated chicken to the pot and toss it in the sugar mixture until the sizzle sound diminishes, about 10 tosses.

Cover the pot and cook the chicken for 5 minutes on medium heat.

Remove the lid and toss the chicken again, ensuring even cooking, then cover for another 10 minutes.

After 10 minutes, remove the lid and toss the chicken again, scraping the sides of the pot, then cover for another 10 minutes.

After 10 minutes, remove the lid, toss the chicken, and cover for another 5 minutes to infuse flavors.

Once the chicken is golden brown, add the rice to the pot and stir it into the juices.

Add the green pigeon peas and chopped carrots, stirring everything together.

Let the mixture toast on medium heat for about a minute.

Equipment Needed

Allergens