Pasta, Noodles and Rice Recipes - Trinidad Chicken Pilau Recipe

Ingredients

Serve 6

• 2 kg/4 lb chicken, cut into pieces

• 3 tablespoons groundnut oil

• 15 g/1/2 oz butter

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 1 red pepper, deseeded and chopped

• 1 red chili pepper, deseeded and finely chopped

• 375 g/12 oz long-grain rice

• 2 tomatoes, skinned and chopped

• 900 ml/1 1/2 pints Chicken Stock

• few saffron strands

• 1 thyme sprig 

Seasoning:

• 1 teaspoon dried mixed herbs

• 2 allspice berries

• 1 garlic clove

• salt and pepper

To garnish:

• 50 g/2 oz roasted peanuts

• chopped red chili

---

Method:

1. First prepare the seasoning. Put the mixed herbs, allspice and garlic into a mortar with salt and pepper and pound well with a pestle until all the ingredients are well blended.

2. Rub this mixture allover the chicken pieces and leave in a cool place or the refrigerator for several hours or overnight.

3. Heat the oil and butter in a large, deep frying pan, add the seasoned chicken pieces and fry over a moderate heat, turning several times, until they are golden brown all over.

4. Remove from the pan and keep warm. Add the onion, garlic, red pepper and chili to the pan, and fry over gentle heat until softened but not browned. Add the rice to the pan and turn in the oil until all the grains are glistening.

5. Stir in the tomatoes, stock, strands of saffron and thyme. Return the chicken to the pan, cover and simmer for about 20 minutes, or until the rice is tender and has absorbed all the liquid, and the chicken is cooked.

6. Keep checking the pan and stirring the rice to prevent it sticking. Add more liquid if necessary. Sprinkle with peanuts and chili, and serve hot.