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Photo: Leslie Grow | Trinidadian Pelau with Chicken
Active Time:10 minsTotal Time:40 minsServings:5Jump to Nutrition Facts
Active Time:10 minsTotal Time:40 minsServings:5
Active Time:10 mins
Active Time:
10 mins
Total Time:40 mins
Total Time:
40 mins
Servings:5
Servings:
5
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonslight brown sugar1 ½poundsboneless chicken thighs with skin, cut into 1 1/2-inch pieces and patted dry1(14 ounce) canunsweetened coconut milk1 ½cupswater1cupcoarsely chopped carrots1teaspoonsalt¼teaspoonground pepper1 ½cupscups cooked long-grain brown rice1(15 ounce) canpigeon peas, drained
Cook Mode(Keep screen awake)
Ingredients
3tablespoonslight brown sugar
1 ½poundsboneless chicken thighs with skin, cut into 1 1/2-inch pieces and patted dry
1(14 ounce) canunsweetened coconut milk
1 ½cupswater
1cupcoarsely chopped carrots
1teaspoonsalt
¼teaspoonground pepper
1 ½cupscups cooked long-grain brown rice
1(15 ounce) canpigeon peas, drained
DirectionsPlace brown sugar in a large heavy pot. Cook over medium heat, tilting the pan to redistribute it occasionally, until it melts and starts to caramelize, about 3 minutes. (Take care not to let the sugar burn.) Add chicken and stir to coat. Add coconut milk, water, carrots, salt and pepper; bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook until the chicken is cooked through, about 20 minutes.Stir in rice and peas. Cook, covered, until heated through, about 5 minutes.TipsRead5 Dinners on a Shoestring Budgetfor more about this recipe.Originally appeared: EatingWell Magazine, March 2021
Directions
Place brown sugar in a large heavy pot. Cook over medium heat, tilting the pan to redistribute it occasionally, until it melts and starts to caramelize, about 3 minutes. (Take care not to let the sugar burn.) Add chicken and stir to coat. Add coconut milk, water, carrots, salt and pepper; bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook until the chicken is cooked through, about 20 minutes.Stir in rice and peas. Cook, covered, until heated through, about 5 minutes.TipsRead5 Dinners on a Shoestring Budgetfor more about this recipe.
Place brown sugar in a large heavy pot. Cook over medium heat, tilting the pan to redistribute it occasionally, until it melts and starts to caramelize, about 3 minutes. (Take care not to let the sugar burn.) Add chicken and stir to coat. Add coconut milk, water, carrots, salt and pepper; bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook until the chicken is cooked through, about 20 minutes.
Stir in rice and peas. Cook, covered, until heated through, about 5 minutes.
Tips
Read5 Dinners on a Shoestring Budgetfor more about this recipe.
Originally appeared: EatingWell Magazine, March 2021
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Nutrition Facts(per serving)646Calories26gFat74gCarbs28gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
