Trinidadian Pelau
Chicken, rice, and pigeon peas cooked in coconut milk with a caramelized sugar for color.
Serves 6
Prep 20 min
Cook 1 hr
Ingredients
- 2 lb bone-in chicken pieces
- 2 tablespoons green seasoning (herb paste)
- 1 teaspoon salt
- 3 tablespoons brown sugar
- 3 tablespoons oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cups parboiled rice, rinsed
- 1 can (15 oz) pigeon peas, drained
- 1 can (13.5 oz) coconut milk
- 2 cups chicken stock
- 1 carrot, diced
- 1 scotch bonnet pepper, whole
Steps
Step 1. Marinate the chicken with the seasoning and salt for 30 minutes.
Step 2. Heat the oil and sugar in a heavy pot until the sugar turns deep brown. Add the chicken and brown for 8 minutes.
Step 3. Add the onion, garlic, and carrot and cook 3 minutes. Add the rice and peas and stir for 2 minutes.
Step 4. Add the coconut milk, stock, and pepper. Cover and cook on low for 35 to 40 minutes, until the rice is tender and the chicken is cooked through (165°F).
Where this recipe comes from
Yoribang Caribbean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Caribbean dishes from Jamaica, Cuba, Puerto Rico, and Trinidad. Scotch bonnet peppers are extremely hot, so use gloves and keep one whole for flavor rather than heat. Allspice, thyme, and coconut milk appear in many of these dishes.