• prep: 0 hr
• cook: 0 hr
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servings:

Delicious Trinidad Style Chicken Pelau

• 2 – 2 ½ lbs. mixed chicken pieces or legs and thigh, cut up and rinse with lime juice
• 2 limes, juiced
• ¼ cup green seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 medium onion, chopped
• 1 plum tomato, chopped
• 1 medium size carrot, diced
• 1 small red bell pepper, diced/chopped
• 1 small green bell pepper, diced/chopped
• 1 stalk celery, chopped
• 6 sprigs fresh thyme, DE-stemmed or leave whole
• 4 pimento flavoring peppers, chopped, optional
• 2 cups frozen pigeon peas, boiled for 15 minutes
• 2 cups parboiled long grain rice
• 2 tablespoon canola or vegetable oil
• 3 tablespoon brown or white sugar
• 1 cup coconut milk
• 2 cups hot water
• 4 sprigs parsley, chopped
• 1 teaspoon ketchup
• 2 packs chicken or vegetable bouillon
• 1 tablespoon cooking margarine (golden ray) optional
• 1 scotch bonnet pepper, optional

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