Pelau (Trinidadian Chicken and Black-Eyed Bean Pilaf) Los Angeles Times, December 9, 1993. 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. Each serving contains about: 955 calories; 260 mg sodium; 88 mg cholesterol; 37 grams fat; 122 grams carbohydrates; 36 grams protein; 4.01 grams fiber. CHRISTI@MEADDATA.COM (CHRISTI WILSON) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (702g)|
|Recipe Makes: 6|
|Calories from Fat: 432 (39%)|
|Amt Per Serving||% DV|
|Total Fat 48.1g||64 %|
|Saturated Fat 19.5g||97 %|
|Monounsaturated Fat 16.6g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 155.3mg||48 %|
|Sodium 331.3mg||11 %|
|Potassium 1538.8mg||40 %|
|Total Carbohydrate 114.5g||34 %|
|Dietary Fiber 12g||48 %|
|Sugars, other 102.5g|
|Protein 54g||77 %|
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Calories per serving: 1102
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