Pilau Rice

Recipe: Brenda Cutkelvin’s Pilau Rice

This flavorful dish of rice, chicken and vegetables brings a hint of coconut milk sweetness.

Pilau Rice

1 pound chicken breast (or substitute shrimp)

2 teaspoons complete seasoning (if this isn’t available, a few shakes of each black pepper, salt, onion powder, garlic powder and oregano can be substituted)

¼ cup sugar

1 quart chicken breast or vegetable broth

¼ cup vegetable oil

½ cup carrots, finely chopped

½ cup corn (canned and drained or frozen)

½ cup peas (canned and drained or frozen)

1 medium onion, chopped

1 medium sweet pepper, chopped

1 ½ teaspoons dried chicken stock

½ teaspoon dried thyme

2 cups rice

2 tablespoons powdered coconut milk

Salt and pepper to taste

Fried plantains for garnish (optional)

If using chicken, dice into 1-inch cubes. Season with pepper, 1 teaspoon complete seasoning, thyme, and dried chicken stock. Let marinate in a plastic bag or bowl with spices for one hour. In skillet on high heat, add the vegetable oil and sugar and cook until the sugar burns. Add chicken to skillet, and cook a few minutes on each side, turning so the chicken gets coated with burnt sugar. Add broth bring to a boil, cooking for 20 minutes. Add the rice and vegetables, 1 teaspoon complete seasoning, and the powdered coconut milk. Liquid should be about half an inch over rice. Lower heat and let the rice simmer until all liquid is absorbed. Serve immediately. Serves 4-5.

Recipe courtesy of Brenda Cutkelvin, Belize City, Belize.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s