Trinidad Pelau is a one pot dish of pigeon peas, beef or chicken that is cooked with fresh herbs, carrots and coconut milk. The entire dish is flavoured and coloured with browning.
This is a very popular dish in Trinidad and Tobago and is eaten with Coleslaw or a Salad.
Ingredients:
- 2 or 3lbs chicken breast (if you are using whole chicken that’s fine just cut up into small pieces)
- Worcestershire Sauce
- Soy Sauce
- Ketchup
- 3 Cloves of Garlic (Minced)
- Black Pepper
- Vegetable Oil
- Brown Sugar or Browning
- 3 Cups Rice
- 2 tins Pigeon Peas or Gungo Peas
- 1 Onion (Diced)
- 2 -3 Carrots
- Piece of Pumpkin / Butternut Squash
- 1 Sweet Pepper (Diced)
- 1 Pimento Pepper
- 1 tin Coconut Milk
- 1 chicken stock
Method:
- Season your chicken with salt, pepper, green seasoning and minced garlic.
- Heat oil in a large heavy iron pot or Dutch Pot.
- Add seasoned chicken and stir until pieces are well coated with burnt sugar; brown for 5 minutes.
- Add the onion, garlic and seasoning peppers and stir in well.
- Add rice and turn often until well mixed. Cook for 3 minutes more.
- Add salt, hot pepper, coconut milk and broth.
- Bring to the boil, lower heat, cover and simmer until rice is cooked and all liquid is evaporated (about 25-30 minutes.).
- Add more liquid if rice is still hard and continue to cook for few more minutes.
- Chopped carrots could also be added to pelau.