Pelau
By HyacinthRose
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Ingredients
- 8 oz shrimp, peeled and deveined
- 1 chicken breast, cut into 1 inch pieces
- ½ lb chorizo sausage, cut into thin slices
- ½ red bell pepper, finely chopped
- ½ green bell pepper, finely chopped
- 1 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 3 cloves garlic, crushed
- 2 tbsp canola oil
- ¼ cup sugar
- 1 bay leaf
- 8 sprigs thyme
- 2 tbsp ketch
- 1 cup coconut milk
- 2 ½ cup chicken stock
- 2 ½ cup long grain rice
- 4 scallion, finely chopped
- Freshly chopped parsley to garnish (optional)
- Seasoning for Shrimp and Chicken
- 1 tsp salt
- 1 tsp granulated onion powder
- ½ tsp paprika
- ½ tsp black pepper
- 1 tsp finely chopped thyme
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
1. Place shrimp and chicken in two separate bowls then add half seasoning mixture to shrimp and half to the chicken and set aside.
2. In a large pot over medium heat, add canola oil and sugar. Cook until sugar has melted and become a dark brown (not black). It is important to watch the pot because once the sugar melts it can burn rather quickly.
3. Next add chicken and chorizo to the pot and stir to coat with the sugar mixture. Cook for 2 to 3 minutes, stirring frequently to prevent it from burning. Add green bell pepper, red bell pepper, onion, celery, garlic, thyme, ketchup and bay leaf to the meat mixture then stir. Cook until vegetables have soften, about 5 minutes.
4. Next add rice, coconut milk, chicken stock and scallion. Stir to combine. Bring to a boil then lower heat to a simmer. Cover the pot and allow to cook for 15 minutes.
5. Remove cover and add shrimp on top of the rice, then cover pot once again and allow to cook for an additional 10 minutes. By adding the shrimp last will guarantee perfectly cooked shrimp, if cooked too long it will become rubbery.
6. Next remove from heat and stir well. Garnish with freshly chopped parsley.
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