Trini Chicken Pelau Recipe by Chef Jeremy Lovell Serves: 6 persons INGREDIENTS 3 tbsp brown sugar 1 lb chicken for stew, cut and seasoned (green seasoning) 1½ cups uncooked rice (washed) 1 cup coconut milk 1 cup pigeon peas 3/4 cup chopped carrot 3/4 cup chopped pumpkin 1 bay leaf 2 tsp chopped onion 1 tbsp coarsely chopped pimento pepper 1 tbsp coarsely chopped fresh parsley 1 tbsp coarsely chopped chadon beni/culantro salt & black pepper to taste water METHOD 1. In heavy metal pot, cook sugar

Trini Chicken Pelau Cooked In De Bush Yield - 6 to 8 Servings. Ingredients: Whole Chicken- 1 (4 lbs) Lime Juice - 1/4 cup Pimento- 1 cup (finely chopped) Garlic- 1/2 cup (finely chopped) Onion- 1 1/2 cups (finely chopped) Chive- 1 cup (chopped) 1/4 cup Chadon beni-1 1/2 cups (chopped) 1/4 cup Fine Thyme - 5 sprigs Spanish Thyme - 3 leaves Scotch Bonnet Pepper- 2 tbsp 1 whole Black Pepper - 1 tsp Salt- to taste Coconut Oil - 1/2 cup Brown Sugar- 1 cup Roucou - 2 tbsp Smoked Pork Bones - 1 lb Rice

Chicken Pelau made by the beach!🏖️ FULL RECIPE: https://goo.gl/apcUUE Subscribe to our YouTube to get our latest recipes 1st: YouTube.com/c/FoodieNation | Foodie Nation

Chicken Pelau | A Life Less Scripted

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