👨‍🍳 作り方

1. 1

   Wash chicken pieces with lime/lemon. Season with minced garlic, paprika, turmeric, salt, and black pepper. Let marinate for at least 30 minutes (or overnight for best flavor).

   💡 プロのコツ: Using bone-in, skin-on chicken thighs adds moisture and flavor.
2. 2

   Heat olive oil in a large pot or Dutch oven over medium heat. Add brown sugar and stir until it caramelizes into a dark brown liquid.

   💡 プロのコツ: Be careful not to burn the sugar; it should be a deep amber color.
3. 3

   Add the seasoned chicken pieces to the caramelized sugar and stir to coat evenly. Cover and simmer for about 5-7 minutes until lightly browned.

   💡 プロのコツ: This caramelization gives pelau its signature color and sweet undertones.
4. 4

   Add the chopped onion, minced garlic, chopped seasoning peppers, and sliced carrots to the pot. Stir and cook for about 3-5 minutes until softened.

5. 5

   Stir in the rinsed rice, pigeon peas/beans, chopped cabbage, parsley, and thyme. Mix everything well.

6. 6

   Pour in the water and add the butter, salt, and black pepper. Bring the mixture to a boil.

   💡 プロのコツ: Ensure all ingredients are well combined.
7. 7

   Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.

   💡 プロのコツ: Stir occasionally to prevent sticking and burning at the bottom.
8. 8

   Once cooked, let the pelau rest, covered, off the heat for about 5-10 minutes before fluffing the rice with a fork and serving.