Chef Denesh Bahadoosingh,
Tropikis
Ingredients
2 1/2-3 pounds chicken (any pieces) seasoned with 1/2 teaspoon each of the following:
chives, chopped garlic, ketchup, chopped parsley, pepper, salt, soy sauce, thyme, worcestershire sauce
2-3 Tbsp vegetable oil
1/4-1/2 cup sugar
1-3 hot peppers, minced
2 cups rice, rinsed, uncooked
1 large onion, sliced
1 sweet pepper, chopped
1-1 1/2 cups soaked pigeon peas (dhal)
Salt & pepper, to taste
2 cups coconut milk
2 cups water
Method
- Coat chicken with seasoning and marinate at least one hour.
- In a large, heavy iron pot or skillet, heat oil. Add sugar and allow to turn dark brown.
- Add seasoned meat and stir until pieces are well coated with sugar. Add hot peppers and brown for five minutes.
- Stir in uncooked rice, cooking for 3 minutes and turning often until well blended.
- Add onion, sweet peppers and peas. Stir-fry for a few seconds.
- Add salt, pepper, coconut milk and water. Bring to a boil. Lower heat, cover and let simmer until rice is cooked and all liquid has evaporated (about 25-30 minutes).
Yield 6 servings