Chicken Wing Pelau

Name: Chicken Wing Pelau
Total time: 60 min
Ingredients: 3 lb Chicken wing; ¾ tbsp Salt; ¾ tsp Black pepper; 1 tbsp Ginger, grated; 2 tbsp Caribbean Green Seasoning; 1 tbsp Worcestershire sauce; 1 Tomato; 1 Onion; 1 Scotch bonnet; 1 tbsp Vegetable oil; 2 tbsp Brown sugar; 1 Carrot; 1 can Toor dal; 3 Bell pepper; 2 tbsp Parsley; 2 tbsp Scallion; 2 tbsp Chadon beni; 2 cups Rice; 2 cups Coconut milk

By CaribbeanPot · 60 min

Ingredients

Chicken wing3 lb
Salt¾ tbsp
Black pepper¾ tsp
Ginger · grated1 tbsp
Caribbean Green Seasoning2 tbsp
Worcestershire sauce1 tbsp
Tomato1
Onion1
Scotch bonnet1
Vegetable oil1 tbsp
Brown sugar2 tbsp
Carrot1
Toor dal1 can
Bell pepper3
Parsley2 tbsp
Scallion2 tbsp
Chadon beni2 tbsp
Rice2 cups
Coconut milk2 cups

Instructions

Season the wings with salt, black pepper, green seasoning, grated ginger, Scotch bonnet pepper, Worcestershire sauce, tomato and onion. Marinate overnight, or for at least 2 hours.
Heat the oil in a heavy, wide pot and add the brown sugar. Stir well to coat.
Keep cooking over medium-high heat for 5 minutes. The wings will release their juices; cook until that liquid evaporates and the wings are a deep golden colour.
Add the carrot, rinsed pigeon peas, pimento peppers, half the parsley, the scallions and chadon beni. Stir well.
Add the washed rice, coconut milk and water. Bring to a boil, then reduce to a simmer and cook until the chicken is fully cooked and the rice is tender and plump.
Taste and adjust the salt.
Stir in the remaining parsley, scallions and chadon beni. Cover and rest for 10 to 15 minutes before serving.

Summarized from CaribbeanPot's video. Watch it for the details.

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