Spiced veg & chicken pelau
Essentials staff A one-pot wonder from Trinidad that you just have to try! Chicken Spiced veg & chicken pelau European Print This
Serves: 6
Prep Time:
Cooking Time:
Nutrition facts:
200 calories
20 grams fat
Rating: 5.0/5
( 1 voted )
Ingredients
4 chicken breasts, on the bone
1 tbsp chicken seasoning
1 tbsp ground coriander
1 tsp ground cumin
1 tsp paprika
3 tbsp soy sauce
Juice of 1 lemon
2 garlic cloves, crushed
A few sprigs of thyme
1 red onion, sliced
2 tbsp sunflower oil
1 tbsp sugar
1 small red pepper, deseeded and sliced
300g butternut, cubed
200ml basmati rice
500ml chicken stock
Instructions
- Cut the chicken breasts in half and put into a shallow, sealable container. Sprinkle on the chicken seasoning, ground coriander and cumin, and paprika. Drizzle over the soy sauce and lemon juice.
- Scatter over the garlic, thyme and the red onion. Stir together, then cover and chill in the fridge for a couple of hours for flavours to mingle, or preferably overnight.
- Heat a flameproof casserole on the hob. Add the oil and sugar. As soon as the sugar turns golden, add the contents of the marinated chicken container. Cover and cook for 5 min. Turn the chicken, cover and cook until just brown.
- Add the pepper, butternut, rice and chicken stock. Cover, bring to the boil, then simmer gently for 20 min, until butternut and rice is tender and liquid absorbed. Turn off the heat and leave covered for 10 min before serving.
