Happy New Year! Today we will focus on a simple & flavorful dish everyone needs in their arsenal-chicken pelau.
Chicken 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.
Gatherings on the island can 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, drink 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 homemade 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 local beer, or Mauby.
This tradition continues with Trinidadians living abroad. A good plate of chicken pelau (or any type of meat) 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.
OTHER RECIPES YOU WILL LOVE:
Black Eyed Peas Pelau for Good Luck
Original Trinidad Pelau Recipe
Stewed Lamb (Instant Pot Version)
Trinidad Cheese Paste Sandwich
QUICK & SIMPLE CHICKEN PELAU
Ingredients
- 4 lbs chicken pieces whole chicken cut up, thighs or drumsticks, washed and drained
- 6 tbs green seasoning
- 1 onion chopped
- 2 tbs minced garlic
- 4 tbsp ketchup
- Hot pepper to taste
- Salt and pepper to season chicken
- 2 tablespoons oil
- 1/2 cup brown sugar
- 4 scallions chopped
- 1 stalk celery diced
- 3 cups parboiled rice washed and drained
- 2 cups dry pigeon peas 1 can, rinsed and drained
- 1 medium carrot diced or 1/2 package peas and carrots
- 1 red bell pepper
- 10 thyme sprigs chopped
- 1 can coconut milk diluted with 3 cups hot water
- Salt and pepper to taste
Instructions
- Prepare chicken: If using a whole chicken, cut into 2-inch pieces. Wash with the juice or a lime or lemon and several changes of water. Drain well. To the chicken, add half of the green seasoning(reserving the other half), 1/2 onion, garlic, ketchup, salt and pepper to taste. Mix well to coat the chicken with the seasonings. Marinate for at least an hour or overnight.
- Heat oil in a dry large deep heavy-bottomed pot or dutch oven over medium heat. Add sugar and allow it to froth, expand, bubble and darken(but not black and smoking). If black, start over.
- Immediately add the seasoned chicken, stirring frequently to coat about 5 minutes. Stir in scallion, onion, remainder of the green seasoning and celery. Cover and cook until 70% cooked, stirring occasionally, about 15 minutes,
- Rinse rice under running water until water runs clear. Drain and add the rice to the pot along with pigeon peas, carrots, chopped bell pepper, thyme and cook stirring, for 3 minutes.
- Mix canned coconut milk with 3 cups hot water and add to pot or enough liquid to cover by 1 inch. Season with salt and pepper to taste. Mix well.
- Bring to a boil. When the liquid comes to a boil, reduce heat to low or simmer, cover pot tightly with a cover and cook for about 30 minutes or until rice is cooked and all the liquid has evaporated. Stir midway to ensure that it is not sticking. Taste and add more salt if required.
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