Pelau | FoodieAtlas

Ingredients

1 lb chicken, cut into pieces
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
1-2 Scotch bonnet peppers, chopped (adjust to taste)
1 large tomato, chopped
1 tablespoon tomato paste
1 teaspoon thyme
1 teaspoon paprika
1 teaspoon ground allspice
1 teaspoon curry powder
1 cup long-grain rice
1 can (14 oz) coconut milk
2 cups chicken broth or water
1-2 cups carrots, peeled and sliced
1 cup green peas (fresh or frozen)
1 large potato, peeled and cubed
1/2 cup raisins (optional)
Salt and black pepper to taste
Fresh cilantro or parsley, chopped (for garnish)

Instructions

Brown the Chicken

Heat vegetable oil in a large pot or Dutch oven over medium heat.

Add the chicken pieces and cook until browned on all sides. Remove the chicken and set aside.

Cook the Base

In the same pot, add the chopped onion, minced garlic, bell pepper, and Scotch bonnet peppers. Saut√© until the onions are soft and translucent, about 5 minutes.

Stir in the chopped tomato and tomato paste. Cook for another 2 minutes.

Add Spices and Rice

Add thyme, paprika, ground allspice, curry powder, and the rice to the pot. Stir well to coat the rice and spices with the vegetables.

Add Liquids and Chicken

Pour in the coconut milk and chicken broth or water. Stir to combine.

Return the browned chicken pieces to the pot, along with the carrots, green peas, and cubed potato. Stir to combine.

Simmer

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 25-30 minutes, or until the rice is cooked and the chicken is tender. Stir occasionally to prevent sticking. Add more broth or water if needed.

Finish and Serve

Stir in the raisins if using and season with salt and black pepper to taste.

Garnish with chopped fresh cilantro or parsley before serving.