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Trinidad Pelau with Chicken and Pigeon Peas
IN SEARCH OF YUMMYNESS18Ingredients
30Minutes
1610Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 lb. chicken thighs (bone-in, skin on, could also use chicken legs)
- 3 thyme (springs, use less if using dried thyme)
- 4 cloves garlic (finely chopped, grated or pressed)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 Tbsp. vegetable oil (or any neutral cooking oil)
- 1 Tbsp. brown sugar
- 2 cups long grain rice (washed and drained)
- 1/2 onion (chopped)
- 1/2 cup carrot (chopped)
- 19 oz. pigeon peas (rinsed and drained, 1 can)
- 1/4 tsp. Scotch Bonnet pepper (or more if desired)
- 1 Tbsp. cilantro (finely chopped)
- 1/4 cup green onion (finely chopped)
- 1 tsp. salt
- 7 oz. coconut milk
- 3 cups hot water (or chicken stock)
- 1 tsp. margarine (Golden Ray, optional)
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NutritionView More
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1610Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1610Calories from Fat590 |
| % DAILY VALUE |
| Total Fat65g100% |
| Saturated Fat22g110% |
| Trans Fat0g |
| Cholesterol240mg80% |
| Sodium1160mg48% |
| Potassium2760mg79% |
| Protein86g |
| Calories from Fat590 |
| % DAILY VALUE |
| Total Carbohydrate168g56% |
| Dietary Fiber23g92% |
| Sugars5g |
| Vitamin A60% |
| Vitamin C20% |
| Calcium25% |
| Iron80% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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