Chicken and Rice Stew

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

All the pilaus and pelaus in the Caribbean have a common origin, having been introduced by Moslems from India. This one is simple, but very pleasant.


  • oz. unsalted butter
  • 5½-4 lb. chicken, cut into serving pieces
  • 2


Heat the butter in a heavy, covered frying pan large enough to hold the chicken pieces comfortably. Sauté the chicken pieces until golden brown. Remove from the pan and set aside.

In the same pan sauté the onions and garlic until tender but not browned. Return the chicken pieces to the pan. Tie the thyme, parsley, bay leaf, celery and hot pepper in a small square of cheesecloth, and add