Name: Trinidad Pelau Recipe
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Cuisine: Caribbean
Ingredients: Chicken Marinade 2½ lbs chicken pieces, cleaned and cut up; 3 tbsp Caribbean green seasoning, a sauce made with culantro, cilantro, garlic, and pepper; 1 tbsp Worcestershire sauce; 1½ tbsp ginger, grated; 1 tsp turmeric; 1 tsp fine thyme; Pelau 1 tbsp oil, coconut oil recommended; 3 tbsp brown sugar; 1 onion, chopped; 1½ cups pigeon peas; 1½ cups carrots, chopped; 1½ cups parboiled rice; 1½ cups coconut milk; 2 tbsp Caribbean green seasoning; 6 cups water or stock; Salt, to taste; Pepper, to taste; ¼ cup cilantro, finely chopped; ¼ cup chives, finely chopped; 1 tbsp butter

Description

Trinidad Pelau is a delicious one-pot dish made with caramelized chicken, pigeon peas, rice, and vegetables cooked in coconut milk, broth, and Caribbean seasonings. With roots in Spanish, Creole, and African cuisine, this flavorful Caribbean meal is hearty, comforting, and perfect for sharing.

Ingredients

Chicken Marinade
- 2½ lbs chicken pieces, cleaned and cut up
- 3 tbsp Caribbean green seasoning, a sauce made with culantro, cilantro, garlic, and pepper
- 1 tbsp Worcestershire sauce
- 1½ tbsp ginger, grated
- 1 tsp turmeric
- 1 tsp fine thyme
Pelau
- 1 tbsp oil, coconut oil recommended
- 3 tbsp brown sugar
- 1 onion, chopped
- 1½ cups pigeon peas
- 1½ cups carrots, chopped
- 1½ cups parboiled rice
- 1½ cups coconut milk
- 2 tbsp Caribbean green seasoning
- 6 cups water or stock
- Salt, to taste
- Pepper, to taste
- ¼ cup cilantro, finely chopped
- ¼ cup chives, finely chopped
- 1 tbsp butter

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Instructions

Incorporate the marinade ingredients with the chicken. Cover and refrigerate for at least 2 hours or overnight.
Wash, rinse, and boil the pigeon peas until soft, about 15 minutes. Strain and set aside.
Place a heavy-bottomed pot over medium heat. Add the oil and brown sugar. Stir continuously so the sugar caramelizes evenly.
When the sugar turns very dark, add the marinated chicken. Mix well to coat the chicken in the caramelized sugar and allow it to develop color and flavor.
Cover the pot and allow the chicken to release its natural liquid. Cook until the liquid has completely dried out, about 15 minutes.
Add the cooked pigeon peas, onion, carrots, rice, herbs, Caribbean green seasoning, salt, and pepper. Mix well.
Add the water or stock and coconut milk. Cover completely and simmer over low heat.
Cook until the rice is tender and the liquid has been absorbed, about 15-30 minutes.
Stir in the cilantro, chives, and butter. Serve hot.

Notes

The marinade can also include soy sauce, ketchup, tomato paste, pimento pepper, parsley, and other herbs.
Other vegetables, such as pumpkin, can also be added to the pelau.
Store any leftovers in an airtight container in the refrigerator.

Prep Time: 2 hours
Cook Time: 1 hour
Category: Main Course
Method: Stove Top
Cuisine: Caribbean