Trinidad Pelau

What is Trinidad Pelau?

Pelau is a savory one-pot Trinidadian favorite. Meat including chicken, beef or pigtails is first browned using “burnt sugar”(little past caramelization point), to which rice, fresh herbs, peas or beans, veggies and coconut milk are added resulting in the most comforting of dishes. A superb marriage of protein, carb and veggies made in heaven that makes me wanna say I do, I do (to another plate or two)!!!

Gatherings sometime revolve around this one pot dish, whether at someone’s house, a day at the beach, park or famous Trini “River Lime” where Trinis set up kitchen on the banks of a river, cook in the beautiful outdoors and “ole talk”. Heaping spoonfuls of Trini pelau are loaded onto a plate and served with a salad of greens(watercress), shredded carrots, tomatoes or cucumber, accompanied by home made hot sauce, kuchela(pickled mango), roasted coconut or vegetable chutney or even a raw scotch bonnet pepper…and  “washed down” with coconut water straight out of a coconut, a cold bottle of Carib beer or Mauby.

This tradition continues with Trinidadians living abroad. A good plate of pelau can easily transport one back to the good old days at home. It surely gives me a sense of nostalgia and is reminiscent of the “home sweet home” life.

Pelau can be dark, light, wet or dry. It all depends on technique and personal preference. In my You Tube video, I show how to achieve any result. Do check it out.

Hungry yet? Let’s get cooking!!

Trinidad Pelau Recipe
Serves 6-8

Ingredients

3-4 lbs chicken pieces (whole chicken  thighs or drumsticks, cut up), washed and drained
1/2 cup green seasoning (see recipe below)
1 tbsp tomato ketchup, optional
Salt and pepper (to season chicken)

2-3 cups parboiled rice, washed and drained
2 cups cooked beans or pigeon peas (1 cup uncooked / if using canned–wash thoroughly and drain)
2 celery stalks, diced (about ¾ cup)
1 medium onion, chopped (about 3/4 cup)
1 medium red sweet pepper, diced (about ¾ cup)
1 medium carrot, diced (about ¾ cup)
1 lb pumpkin, cubed, optional
4 scallions, chopped
6  tablespoons brown sugar
2 cups fresh coconut milk (dilute milk with water if using canned coconut milk)
1-2 cups water or reserved liquid if using.
Salt and pepper to taste

If you don’t have pre-made greed seasoning:
Green seasoning for chicken (or use your favorite blend)
6 large cloves garlic
4 scallions, chopped (about 1 cup)
1 small bunch thyme (you can always add separately)
1-3 pimentos (not hot) or scotch bonnet pepper (HOT!!!)

In a food processor or blender, add garlic, scallions, thyme, onion and pimento or scotch  bonnet pepper and chop finely. You can use 1/2 cup pre-made green seasoning.

1. To the chicken, add green seasoning, ketchup(optional), salt and pepper to taste. Mix well to coat the chicken with the seasonings. Marinate for at least an hour or overnight.
2. In a dry large deep heavy-bottomed pot or dutch oven, cook the sugar over moderately high heat, stirring constantly with a fork, until it is melted completely and starts to froth, bubble and darken(but not black and smoking).
3. Immediately add the seasoned chicken, stirring frequently to coat, about 5 minutes. Cover, reduce heat to low, and cook for about 10-15 minutes or until the chicken release it’s juices then evaporates.
4. Add the rice to the chicken, cook for 3 minutes; continue to stir frequently to prevent sticking to the pot.
5. Add beans or peas, diced sweet red pepper, carrot, celery and the remainder of the green seasoning. Mix well. Cook for a few minutes.
6. Pour in coconut milk and water or other cooking liquid to completely submerge. Season with salt and pepper to taste. Mix well.
7. Cover pot and bring to a boil. When the liquid comes to a boil, reduce heat to low or simmer and cook for about 30-45 minutes or until rice is cooked and all (or most ) of the liquid has evaporated–cook to your preference–soft or grainy.

Get all tools and ingredients together…..(boiling of beans, the making of the seasoning, fresh coconut milk and dicing of the peppers, carrots and celery (pics not shown) can be done a day ahead. Save time by using preservative-free canned beans or coconut milk–but there is nothing like FRESH!)

 

 

Immediately add the seasoned chicken…