Chicken Pilau
Category: Entrees
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Serves/Makes: 8
Ready in: 1-2 hrs
- 3 pounds chicken breasts or thighs
- 2 limes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 cloves garlic, crushed
- 4 tablespoons brown sugar
- 4 tablespoons Worcestershire sauce
- 3 tablespoons oil
- 2 cups carrots
- 2 cups rice (not instant!)
- 1 hot pepper (optional)
- 2 cups hot water
- 2 cups coconut milk
- 1 can pigeon peas (or green peas)
- 4 tablespoons raisins
Rinse chicken and rub with lime and rum if you like. In a large bowl, add salt, black pepper, garlic, half of the brown sugar and half of the Worcestershire sauce to chicken, then set aside (the longer you let it sit, the better the flavor!). Heat oil in large deep pot. When hot, sprinkle in remaining brown sugar. Once sugar begins to bubble, add chicken, coat well and cook until chicken is nicely browned. Add carrots, rice, hot pepper, water and coconut milk. Mix well. Cover tightly and cook on very low heat 30-45 minutes until rice is almost fully cooked. Do not stir while cooking. Add pigeon peas and raisins. Continue cooking on low heat 10-15 minutes until rice is fully cooked. Add additional Worcestershire sauce to taste. Variation: Pork or beef can be used instead of chicken (soak meat overnight in Guinness. It\'s good).
Recipe Source: cdkitchen.com
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