Chicken Pilau is a traditional Montserratian recipe for a classic one-pot dish of chicken and rice in a tomato, onion, sugar and margarine/butter base with curry powder. The full recipe is presented here and I hope you enjoy this classic Montserratian version of: Chicken Pilau.
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Ingredients:
1 chicken (about 1.8kg) cut into serving portions
3 tbsp margarine*
1 tbsp brown sugar
2 large tomatoes, chopped
2 onions, chopped
1 garlic clove, minced
1 tbsp coriander leaves, chopped
1 tsp fresh thyme, minced
Vinegar to taste
1 tsp sea salt
1 tsp curry powder (a Madras type)
chilli powder, to taste
800g rice
1.5l water
2 tbsp margarine or butter, to finish
Method:
Place a large pan over medium heat. Melt the margarine, add the sugar and let it melt. Now add in the chicken and brown in the sugar and margarine.
Once the chicken is nicely coloured, add 250ml boiling water along with the tomato, onion, garlic, vinegar, and seasonings. Bring to a simmer, cover and cook for about 30 minutes or until the meat is tender (top up the water as needed).
Wash the rice in a sieve until the water runs clear. Add to the pot and stir into the other ingredients. Pour in the 1.5l water, bring to a simmer, cover and cook for about 20 minutes, or until the rice is tender and the liquid has been absorbed. Stir in the margarine or butter and add cooked peas if desired.
Fluff the rice, transfer to a warmed serving dish, sit the chicken on top and serve.
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