Pelau

Name: Pelau (Chicken and Rice Stew)
Yield: Serves 6 to 8
Cuisine: Saint Lucia
Ingredients: 1½ oz. unsalted butter; 5½-4 lb. chicken, cut into serving pieces; 2 medium onions, finely chopped; Sprig thyme, or ½ teaspoon dried thyme; 1 clove garlic, chopped; 10 oz. package frozen green peas, thawed; ¾ lb. rice; Chicken stock; 1 small fresh hot red pepper, or 1 hot dried pepper; Salt, freshly ground pepper to taste; 1 lb. tomatoes peeled and chopped, or use 1 medium tin tomatoes; 1 sprig celery with leaves; Bay leaf; 2 or 3 sprigs parsley

Chicken and Rice Stew

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

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.

Ingredients

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

Americas
Saint Lucia
Main course
Caribbean
Gluten-free

Method

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