So
it turns out that a good pelau is the best go-to recipe. Yes, yes I know, rice
and peas cook-up. It’s been done for just about everything right. Thing is if
you make a big enough pot that could be a few days lunch. Which is exactly what
I did!
Look,
I realized that getting time to actually cook every afternoon was ambitious,
actually let’s call it like it is, sheer madness. So the idea was borne to cook
on Sundays and portion out the meals for the rest of the week or least as much
as it can last.
Ingredients
·
1½ lb chicken, seasoned
·
2 tbsp sugar
·
1 tbsp tomato paste or ketchup
·
1 bouillon cube (optional) Could be
·
2 cups water
·
1 cup coconut milk
·
1 tin processed pigeon peas (or 1
cup fresh pigeon peas)
·
1 whole green hot pepper
·
1½ cups rice
·
1 cup chopped pumpkin
·
1 medium carrot, peeled and diced
·
2 tbsp oil
·
Salt to taste
Method
·
Season your
chicken, yes green seasoning (maybe I should put a recipe for that…). Set aside
to marinate for at least 3 hours.
·
In a deep pot heat
2 tablespoons of sugar until slightly brown. Add the seasoned chicken. Stir in
a little water (about 1/4 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 (and bouillon cube). 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 hot pepper, remove it from the pot.
Serve pelau with cole slaw green salad or avocado when in season.
I shamelessly carried this for four
consecutive days. So there!
