St. Kitts Pelau
| Preparation Time: overnight (for
marinating purposes) Cooking Time: 20-25 minutes Serves: 6-8 people INGREDIENTS: 1 lb (500g) rice ˝ lb (250g) chicken, back ‘n’ neck 2 oz (50g) carrots ˝ lb (250g) pigeon peas ˝ lb (250g) salted pig tail 2 oz (50g) green pepper 2 oz (50g) pumpkin (diced) ˝ lb (250g) spinach (chopped finely) 1 bunch herbs (chives) 2 oz (50g) onion (sliced) 8 cups (2 litre) water 2 tbsp (30ml) margarine |
Directions
Soak pigtail
overnight.
clean and season chicken.
Clean pigtail, cut up small and cook.
Sauté spinach, carrots, pumpkin, onion, pepper, peas and chicken in margarine.
Add cooked pigtail cover and simmer.
Add washed rice and bunch of herbs, stir
well.
Add salt to taste, and cook until grains are soft.
Remove herbs.
Serve hot with lettuce and sliced tomatoes.
Email me at tom@duryea.org