NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup canned pigeon peas

0.25 cup brown rice

0.25 cup lite coconut milk

1 tbsp coconut sugar

1 tsp avocado oil

0.25 cup onion

1 clove garlic

0.25 cup carrots

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup water

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season with sea salt, black pepper, minced garlic, and fresh thyme.

• 2

  Heat the avocado oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

• 3

  Add the coconut sugar to the center of the pot and allow it to melt and bubble until it turns a dark, amber brown color.

• 4

  Carefully add the seasoned chicken to the caramelized sugar, stirring quickly to ensure every piece is evenly coated and browned.

• 5

  Stir in the diced onion, carrots, and rinsed pigeon peas, sautéing for 3-4 minutes until the vegetables begin to soften.

• 6

  Add the dry brown rice to the pot and stir for 1 minute to toast the grains slightly.

• 7

  Pour in the lite coconut milk and water, ensuring all the browned bits are scraped from the bottom of the pot.

• 8

  Bring the mixture to a boil, then immediately reduce the heat to low and cover the pot with a tight-fitting lid.

• 9

  Simmer for 35-40 minutes, or until the rice is tender and all the liquid has been absorbed.

• 10

  Remove from heat and let the pelau sit, covered, for 5 minutes before fluffing with a fork and serving.