Linda Bland Keane says her ancestors have been making this dish for more than 140 years. Pilau came to the U.S. from Minorca, Spain, and the rice dish was originally called gopher stew. It can be made with chicken, beef, shrimp or sausage.
Coconut oil
4 stocks celery, diced
1 green pepper, diced
1 yellow onion, diced
6-8 boneless, skinless chicken thighs, cubed
2 large tomatoes, diced
2 tablespoons garlic
4 cups long-grain jasmine rice, divided
7 cups chicken stock, divided
3 tablespoons butter or oleo, divided
Salt and pepper to taste
Saz’On seasoning
4 cups shrimp, peeled and deveined
2 datil peppers, diced (These Florida peppers are equivalent to a Habanero in heat)
Make in a large Dutch oven with a tight lid. Cover bottom of pot with coconut oil, then add celery, green pepper and onion. Cook on medium heat until translucent; add cubed chicken thighs, tomatoes and garlic and let simmer.
In a microwave-safe bowl, combine half the rice, stock and butter; season with salt, pepper and 3 shakes of Saz’On; stir until blended and cook, uncovered, on high for 18 minutes. Stir and let sit 5 minutes, then add to mix in Dutch oven. Add shrimp and datil peppers to mix. Repeat with second bowl of rice; mix into Dutch oven
Serves: 6-8 people.
