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Chicken Daube with Green Peas- Ladob Poul ek Pti Pwa
Prep Time
30 mins
Cook Time
30 mins
 

This hearty Seychellois Chicken Daube with Green Peas- Ladob Poul ek Pti Pwa-is full of tropical flavour and healthy goodness.

Course: Main Course
Cuisine: Creole
Servings: 4
Author: The Creole Melting Pot
Ingredients
  • 1 medium size chicken cut, into bite-size pieces
  • Vegetable oil to fry chicken and potato
  • 125 ml oil for daube
  • 2 large potatoes, cubed
  • 1 medium size onion,sliced
  • 1 small capsicum-cubed
  • 1 ripe tomato- cubed finely
  • 4 cloves garlic,crushed
  • 1 tbsp ground ginger
  • 2 sprigs parsley and thyme
  • 500 ml cold water
  • 1 tin green peas,drained
  • 2 tbsp plain flour
  • Salt and pepper to taste
Instructions

  1. Season chicken with salt and pepper

  2. In a heavy pot deep fry the chicken pieces until golden brown. Keep

  3. Deep fry potato cubes until golden brown. Keep

  4. In a pot, heat oil add flour, stir until starting to brown. You are basically making a brown roux ( note 1), except that you are using oil and not butter

  5. Reduce heat and add onions,garlic and ginger, cook until the onions are light brown, add water and stir thoroughly

  6. Add chicken, potato, capsicum, cubed tomato, parsley and thyme, and simmer for about 15 minutes

  7. Add peas, gently stir and simmer about 5 minutes. This daube will end up with a fairly thick sauce

  8. Season and serve with plain boiled rice.

Recipe Notes
  1. A roux is a combination of butter or margarine and flour cooked together. It is a base for some thick sauces and there are of three types depending on the degree of cooking namely the white, blond and brown roux. I call this step making a ‘rough’ roux because we are using oil. Basically, what we do is heat the oil in a pot and add the flour and stir until it starts to brown
  2. Add your peas in the last five minutes because if you add them earlier they will mash up.