"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pilau (from Trinidad) Recipe

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This recipe for Pilau (from Trinidad), by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Beth Almack

Category:
Category:

Ingredients:  
Ingredients:  
Marinade:
1/4 c. ketchup
1 tsp. garlic salt
1/2 tsp. basil or 1 tsp. Italian seasoning for basil and oregano
1/2 tsp. oregano
1 tsp. lime juice
salt and pepper
3 chicken breast halves, boneless, skinless
3 T. olive oil
1/4 c. brown sugar
1 1/3 c. rice
4 T. soy sauce
2 2/3 c. water
1/2 can pigeon peas (Guandules Verdes Ė in the intíl foods section at Carrefour and Hipercor)

Directions:
Directions:
Cut raw chicken into bite-sized pieces. Combine all marinade ingredients and marinate chicken for a few hours before cooking. When ready to cook, heat oil and brown sugar in large saucepan. Cook until the sugar is burned (it separates from the oil and turns a darker color). Take off the heat and immediately add the chicken and all the marinade (be careful, it splashes). Return to the heat and cook chicken for a few minutes until no longer pink on the outside. Add dry rice. Stir well and cook for a few minutes, stirring. Add soy sauce and stir. Add water. Stir. Bring back to a boil, then reduce heat to low and cover. Cook on low for 35-40 minutes, or until the water is absorbed and the rice is cooked. Add drained pigeon peas and warm through (5 minutes). Serves 3-4

 

 

 

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