1.5 kg chicken pieces seasoned with salt, pepper, chives, thyme, garlic, parsley, 1 tsp Worcestershire sauce 500 gm rice, washed 500 ml coconut milk 500 ml water 1 large onion 1 can pigeon peas, drained 1 sweet pepper 1 tsp soy sauce 1 tbsp ketchup 2 tbsp vegetable oil 65 gm sugar salt and pepper hot pepper

Preparation

Heat oil in heavy pot. Add sugar and allow to burn until dark brown. Add seasoned meat and stir until pieces are well coated with sugar. Brown for 5 minutes. Stir rice into chicken and turn often until well blended. Cook for 3 minutes more. Add soy sauce, ketchup, onion, sweet pepper and peas. Stir fry a few seconds. Add salt, pepper, coconut milk and water. Bring to boil. Lower heat, cover and simmer until rice is cooked (about 25 min.). Pelau may also be cooked in oven at 350 for 25 min.