OMG!!! It's 3:00 am here & i just finished baking these! They are REALLY good. When i was a teenager i earned the name "Burn Rubber" from my church youth group, for my various attempts @ making brownies from sratch... Now i'm redeemed!! I was lackin in semi-sweet chocolate so i made up the amount with milk chocalte & cut bck on the sugar. Also added chopped almonds. This recipe is THE KEEPER! Thanks for posting it :>

Reviewed On: Mar. 24, 2009

Thanks alot. Lovely combination of flavours. Really do appreciate the rich colour & texture, (in my culture, light coloured = undercooked). Also recipe easily lends itself to personal variations, although original is quite good.

Reviewed On: Nov. 20, 2008

I live in Trinidad, where the Pelau was invented, my family has asksed me to give some "Pelau education" and rescue the reputation of a national dish. Firstly, we dont use curry! Maybe a tsp when "seasoning" the whole chicken, but not to this extent. Secondly, Pelaus can be made with ANYTHING, it's the method that's standard . . . and this is not it. The actual method is somewhat tedious, though we do call it a "fast-pot" or "one-pot". I will post a more genuine recipe soon, but beware that we eat highly "seasoned" foods unlike those generally consumed in the US.

Reviewed On: Nov. 20, 2008