Chicken Pelau With Black Eyed Bean Pilaf Recipe
Servings: 1
Ingredients
- 3 Tbsp. Vegetable Oil
- 3/4 c. Granulated Sugar
- 3 x -pound Chicken, cut up
- 1 x Onion, minced
- 1 x clove Garlic, chopped
- 1 1/2 c. Pigeon Peas or possibly Black-eyed Beans, soaked overnight
- 2 c. Rice
- 3 c. Water
- 1 c. Coconut Lowfat milk
- 2 c. Hubbard Squash, cubed
- 2 x Carrots, minced
- 1/4 c. fresh Parsley, minced
- 1 tsp dry Thyme
- 1 bn Green Onions or possibly Scallions, minced (including green tops)
- 1/4 c. Ketchup
- 3 Tbsp. butter
Directions
- Hot the vegetable oil in a heavy skillet or possibly pot over high heat. Add in sugar and let it caramelize till almost burned, stirring constantly. Add in chicken pcs, and stiruntil all pcs are coated with the sugar. Reduce the heat to medium, and add in the onion and garlic. Cook, stirring constantly, for about a minute.
- Drain the peas and add in them to the pot. Add in the rice, water, and coconut lowfat milk. Let the mix return to a boil, then reduce the heat to low and simmer, covered, for 30 min. Add in the squash, carrots, parsley, thyme, green onions, ketchup, and butter; stir well. Cover and cook over medium heat till vegetables are tender, usually about 20 to 30 min.
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