Trinidadian Jambalaya (Pelau)

3  lb.		chicken
1/2  teaspoon		black pepper
2  tablespoons		mixed green seasoning
2  teaspoons		minced garlic
1  teaspoon		worcestershire sauce
1  teaspoon		soy sauce
1  tablespoon		ketchup
2  tablespoons		vegetable oil
3  tablespoons		brown sugar
2  cups		parboiled rice
1/2  cup		chopped onions
1/2  cup		chopped sweet pepper
1-1/2  cups		cooked pigeon peas
3  tablespoons		salt
1		whole hot pepper
2  cups		coconut milk
2  cups		chicken broth

Tip: For nutritional information on all the ingredients in Trinidadian Jambalaya (Pelau) just click on each ingredient name. Then adjust the serving size for any Trinidadian Jambalaya (Pelau) ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1)Season chicken with salt, pepper, green seasoning, minced garlic, worcestershire sauce, soy sauce, and ketchup

2)Heat oil in a large heavy iron pot or skillet

3)Add sugar and allow to burn until brown

4)Add seasoned chicken and stir until all pieces are covered with burnt sugar; brown for 5 minutes

5)Add rice and turn often until well mixed. Cook for 3 minutes more

6)Add onion, sweet peppers, and peas and cook for a few minutes more stirring a few times

7)Add salt, hot pepper, coconut milk and broth. Bring to a boil, lower heat, cover and simmer until rice is cooked and all liquid is dried out (about 25 to 30 minutes)

8)Add more liquid if rice is still hard and continue to cook for a few minutes more