Rooster Less Fabers Pilau Recipes

CHICKEN PELAU

Steps:

• If using dried peas, soak them overnight in 3 cups of water. Drain. Bring 3 fresh cups of water to a boil in a saucepan and add the peas. Simmer for 15 minutes, or until cooked almost completely through. Drain and set aside. If using canned beans, drain, rinse with cold water, drain again, and set aside. Wash the rice by placing it in a colander or fine-mesh sieve and running cold water over it until the water runs clear, about 1 minute. Drain well and set aside.
• Heat the oil over medium heat in a Dutch oven or other heavy, deep pot. Add the sugar and swirl in the pot, stirring constantly; allow it to caramelize to a dark brown color. Add the chicken and stir well to coat. Add the onion and garlic and cook for 1 to 2 minutes, stirring constantly.
• Stir in 2 cups of water, the coconut milk, bay leaf, Green Seasoning, parsley, thyme, carrots, and scallions. Season with salt. Reduce the heat to medium-low, cover, and simmer for 10 minutes.
• Stir the rice, squash, peas, hot pepper, ketchup, and butter into the chicken. Cover and cook for 20 minutes, or until the peas and vegetables are tender. Remove lid and fluff the rice. The rice should be moist but not sticky. Remove bay leaf, thyme sprig, and hot pepper.
• Note: Pigeon peas are traditional in this dish, but pinto beans or black-eyes peas also work well because, like pigeon peas, they hold their shape well after cooking. Brown sugar is preferable for deeper flavor and color. Chicken is the most common meat in pelau, but cuts of stew beef or lamb work just as well. If using meat, up the cooking time before adding the rice to 40 minutes to allow the meat to get tender. In Tobago, pelau is often made with crab. West Indian pumpkin (also called calabaza) is ideal for this recipe, although the pie or "cheese" pumpkin common in the U.S., if in season, makes a very good substitute. Butternut squash will also work, although it will be slightly less sweet.

ROOSTER-LESS FABER'S PILAU

Steps:

• Set a rack in the bottom half of the oven and preheat to 350°F.
• Add the water, onion, salt, thyme, and thyme, and tomatoes to a large dutch oven or covered roasting pan, stir to combine, and then put the chicken - and the livers, giblets, and neck ,if using - into the pot; the chicken should be not quite covered with liquid. Cover and bake for 30 minutes, turn the bird over, and bake for another 30 minutes.
• Add the black pepper, red pepper flakes, and turmeric to the pot, stirring it in around the bird, and flip the bird once again. Cook for 15 minutes; remove cover and cook 15 minutes longer, or until a thermometer inserted in the thigh reads 155°F.
• Remove the pan from the oven and transfer the bird to a cutting board; reserve the broth in the pan. Discard the neck and giblets, if used, and tent the bird with foil.
• In a 4 quart saucepan, heat the olive oil over medium heat, and when it shimmers, add the dry rice, stirring it to coat. Cook, stirring often, for about 3 minutes, until toasted. Add 4 1/2 cups of the broth from the roasting pan, cover, and cook over low heat until the liquid is absorbed and a crust has developed on the bottom of the pan, 25 to 30 minutes. The surface of the rice may appear damp, but the bottom should be dry. Scrape the bottom layer up and fold into the rest of the rice, cover, remove from heat, and allow to continue steaming until ready to serve.
• Season the remaining cooking liquid to taste with salt, then heat over medium high on the stovetop. Once it simmer, whisk in the flour paste and cook for 5 to 7 minutes, stirring occasionally, until it is a thick gravy.
• To serve, loosely mound the rice in a deep serving platter, set carved sections of the bird on top of the rice, and drizzle the rice and bird with gravy.