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Chicken

Trinidadian Pelau with Chicken

Maya Feller, M.S., RD, CDN, of Brooklyn-based Maya Feller Nutrition, recommends this cost-conscious recipe to clients looking to prepare satisfying, nutritious meals at home. "Pelau is a hearty dish that can be prepared in big batches and enjoyed over time," she says. (This recipe was part of a feature story, "The Real Cost of Healthy Food," in EatingWell magazine and has not been tested by our Test Kitchen.)

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 3 tablespoons light brown sugar
  • 1 ½ pounds boneless chicken thighs with skin, cut into 1 1/2-inch pieces and patted dry
  • 1 (14 ounce) can unsweetened coconut milk
  • 1 ½ cups water
  • 1 cup coarsely chopped carrots
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 ½ cups cups cooked long-grain brown rice
  • 1 (15 ounce) can pigeon peas, drained

Directions

  1. 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.
  2. Stir in rice and peas. Cook, covered, until heated through, about 5 minutes.