Trinidad Pelau with Chicken and Pigeon Peas

IN SEARCH OF YUMMYNESS
18Ingredients
30Minutes
1610Calories

Ingredients

US|METRIC
  • 2 1/2 pounds 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 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil (or any neutral cooking oil)
  • 1 tablespoon brown sugar
  • 2 cups long grain rice (washed and drained)
  • 1/2 onion (chopped)
  • 1/2 cup carrot (chopped)
  • 19 ounces pigeon peas (rinsed and drained, 1 can)
  • 1/4 teaspoon Scotch Bonnet pepper (or more if desired)
  • 1 tablespoon cilantro (finely chopped)
  • 1/4 cup green onion (finely chopped)
  • 1 teaspoon salt
  • 7 ounces coconut milk
  • 3 cups hot water (or chicken stock)
  • 1 teaspoon margarine (Golden Ray, optional)
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    NutritionView More

    1610Calories
    Sodium48% DV1160mg
    Fat100% DV65g
    Protein169% DV86g
    Carbs56% DV168g
    Fiber92% DV23g
    Calories1610Calories from Fat590
    % DAILY VALUE
    Total Fat65g100%
    Saturated Fat22g110%
    Trans Fat0g
    Cholesterol240mg80%
    Sodium1160mg48%
    Potassium2760mg79%
    Protein86g169%
    Calories from Fat590
    % DAILY VALUE
    Total Carbohydrate168g56%
    Dietary Fiber23g92%
    Sugars5g10%
    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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