Chicken Pelau recipe

FOOD

COOK AH CARNIVAL FOOD

Carnival may be about the costumes, music, vibe and friendships, but another thing that plays a major role is the food. With no Notting Hill Carnival on the road this year, you can still get in on the action by watching the live and recorded streams - and cooking up the right kind of food will help bring your other senses in on the carnival action.

A couple of our favourite dishes – which, we promise, are really easy to make –should be the perfect accompaniment. If you need someone to try them out for taste, feel free to give us a call.

CHICKEN PELAU

Ingredients 3lb chicken pieces, skin removed, washed in lime/lemon and water, seasoned in a marinade of chopped onions, chive, thyme, garlic, mustard, ketchup, salt and black pepper 1lb rice, washed 1/4 block creamed coconut 1l water 1 large onion, sliced 1 sweet pepper, chopped 2 medium carrots, diced 12oz pigeon peas, cooked OR 1 tin pigeon peas, drained 2-3 tbsp cooking oil 2-4oz sugar 1 hot pepper (optional) salt and black pepper, to taste

Method 1. Heat the oil in a large pot. 2. Add sugar; allow to burn until dark brown. 3. Stir in the chicken and turn until evenly coated with sugar. Leave to cook for five minutes. 4. Stir the rice into the chicken, turning often until well blended. Cook for three minutes more. 5. Add the onion, sweet pepper, carrots and peas, and stir-fry for a few seconds. 6. Next add water, creamed coconut, hot pepper (if used), salt and black pepper. Bring to the boil, then simmer on a low heat for approx. 30 mins, or until rice is cooked and all liquid has evaporated. 7. Serve with a crisp green salad.