Instructions: Pelau (Trinidadian Chicken and Black-Eyed Bean Pilaf) Los Angeles Times,

In heavy pot or skillet over high heat, heat oil. Add sugar and let caramelize until almost burned, stirring constantly. Add chicken and stir until all pieces are coated with sugar.

Reduce heat to medium, add onion and garlic. Cook, stirring constantly, 1 minute. Drain peas and add to pot. Add rice, water and coconut milk. Reduce heat to low and simmer, covered, 30 minutes.

Add squash, carrots, parsley, thyme, green onions, ketchup and butter and stir well. Cover and cook over medium heat until vegetables are tender, 20 to
30 minutes.

Makes 6 servings.

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