Chicken Pelau

African slaves were fed with inexpensively diets consisted mainly of beans, starches and the cheapest cuts of meats. As such they brought with them the technique of ‘one-pot’ cooking, of vegetables, meats, beans and starches. This influence can be clearly seen in the very popular signature Creole dish today like pelau. 

Ingredients 
1½lbs chicken, seasoned
1 onion
2 tbsp sugar 
2 cloves garlic
1 sprig chive
1 tbsp tomato paste or ketchup
2 cups water
1 cup coconut milk
I tin processed pigeon peas (or 1 up fresh pigeon peas)
1 whole green hot pepper
1½ cups rice 
1 cup chopped pumpkin
1 medium carrot, peeled and diced
4 small ochros (optional)
½ cup whole corn (optional)
Salt to taste 
 
Method
Clean the chicken and cut into small pieces. Season with lime juice and salt, pepper, chive, thyme, chadon beni and parsley.
In a deep pot heat 2 tablespoons of sugar until slightly brown. Add seasoned chicken and stir in a little water (about ¼ cup) and cook until evenly browned. 
Continue to simmer for about 3 minutes. Prepare the peas, carrots, pumpkin, vegetables and herbs for the pot. Add to the boiling liquid. Stir then add the rice and coconut milk. 
Add water and tomato paste. If you wish you can add the hot pepper now. Cover and simmer for 10 minutes. 
Uncover and stir occasionally so the rice doesn’t stick. Cover, reduce to a simmer, and cook until the liquid has evaporated. If you add the hot pepper, remove it from the pot. Serve pelau with cole slaw or green salad.