Trinidad Pelau with Chicken and Pigeon Peas
Trinidad pelau is a one-pot rice dish made with pigeon peas, chicken (or beef), coconut milk and "burnt" sugar.
INGREDIENTS
- 2 ½ pounds chicken thighs , bone-in, skin on (could also use chicken legs)
- 3 sprigs thyme, use less if using dried thyme
- 4 cloves garlic, finely chopped, grated or pressed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil , or any neutral cooking oil
- 1 tablespoon brown sugar
- ½ onion, chopped
- ½ cup carrot, chopped
- 19 ounces dry pigeon peas, rinsed and drained (1 can)
- 2 cups long grain rice, washed and drained
- 1 tablespoon cilantro, finely chopped
- ¼ cup green onion, finely chopped
- ¼ teaspoon scotch bonnet pepper, or more if desired
- 1 teaspoon salt
- 7 ounces coconut milk
- 3 cups hot water, or chicken stock
- 1 teaspoon Golden Ray margarine, optional
INSTRUCTIONS
- OPTIONAL STEP: Place chicken in a large bowl to marinate. Add 1 sprig of thyme (reserve the other 3 for cooking), garlic, salt, and black pepper. Stir to coat the chicken with the seasonings, cover and place in the fridge for 30 minutes (or overnight).
- Add oil to a large heavy bottom pot, and place over medium heat.
- Once oil is hot (but not smoking) pour the sugar into the pot in an even layer and allow to caramelize. The sugar will melt and bubble as it caramelizes. Do not stir the sugar, but watch it carefully to look for the change in colour.Wait until the sugar just starts to turn dark brown in colour (not black!), then carefully add chicken to the pot and stir to coat with the "burnt" sugar. (Use caution - hot sugar can burn you badly!)
- Add onion, carrots and pigeon peas to the pot and stir to combine. Cook for 5 minutes.
- Add rice, stir, and cook for another 5 minutes. Then add cilantro, green onion, reserved sprigs of thyme, and scotch bonnet pepper. Stir to combine.
- Add coconut milk and hot water to the pot. Season with salt and black pepper. Reduce heat to medium-low, cover pot and gently simmer for about 20-25 minutes, or until all liquid has been absorbed and rice is cooked through.
- Stir in margarine, if using. Serve hot or at room temperature.
NOTES
- Feel free to use Caribbean green seasoning, if you have, it in place of the thyme, when seasoning the chicken.
- Use canned coconut milk, not the kind that comes in a carton
- This dish works well with both green pigeon peas and dry pigeon peas.
- Some people like to add ketchup and/or tomatoes to the dish, which gives it some acidity and a reddish colour.
- You could also try adding pumpkin or butternut squash for sweetness
- Worcestershire sauce and/or soy sauce can be add a salty "umami" flavour (but I prefer to use this with the beef version of this dish).
- Pelau can range from mild to super spicy depending on how much Scotch Bonnet pepper you add to it.
- If you can't find coconut milk, you can used creamed coconut (which is more concentrated), or you can dilute a can of coconut cream with some water.
- If you can find Golden Ray margarine, and enjoy that flavour, be sure to add it at the end of the cooking process.
- Be sure to deeply caramelize your sugar but not actually burn it.
- Chicken should be cooked to at least 165 ºF for food safety.
Please read the blog post for complete details on how to make this recipe.
NUTRITION
Calories: 872kcal | Carbohydrates: 77g | Protein: 42g | Fat: 44g | Saturated Fat: 19g | Cholesterol: 185mg | Sodium: 754mg | Potassium: 943mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1995IU | Vitamin C: 4mg | Calcium: 95mg | Iron: 4mg
Nutrition Disclaimer: this nutritional information is only an estimate. The accuracy of this information cannot be guaranteed.
