Trinidad Pelau Chicken and Pigeon Peas
Trini pelau chicken and pigeon peas is a one-pot rice dish. This recipe is traditionally made on weekends and for get-togethers in Trinidad.
- Serves: 6 persons
- 3pounds boneless chicken thighs (cut into large pieces)
- 2tablespoons green seasoning
- 2teaspoons grated garlic
- 1tablespoon Worcestershire sauce
- 1tablespoon soy sauce
- 1tablespoon tomato ketchup
- Salt to taste
- Pepper to taste
- 2tablespoons vegetable oil (or canola oil)
- 3tablespoons cane sugar (or brown sugar)
- 2cups rice (washed, drained, and parboiled)
- ¾cup chopped onions
- ½cup chopped sweet peppers
- 2cups cooked pigeon peas (canned is fine)
- Optional: 1 cup diced carrots
- 2cups fresh coconut milk
- 2cups stock, water, or reserved cooking liquid from peas
- 1whole scotch bonnet pepper
- ½cup sliced green onions (white and green parts)
Step 1Gather the ingredients.
Step 2In a large bowl, place the chicken, green seasoning, garlic, Worcestershire sauce, soy sauce, and ketchup, along with salt and pepper to taste.
Step 3Toss to mix and coat the chicken with the seasonings. Set aside and let marinate for at least 1 hour.
Step 4Pour the oil into a large pot and place over medium-high heat. Let it heat until hot but not smoking.
Step 5Make the burnt sugar by sprinkling the cane sugar into the hot oil in an even layer.
Step 6Let the sugar melt until it starts to froth and bubble.
Step 7As soon as the edges of the froth/bubbles start to turn a slight shade darker, immediately add the seasoned chicken. Stir to mix and coat with the burnt sugar.
Step 8Let cook for 7 to 10 minutes.
Step 9Add the rice to the pot, stir to mix, and cook for 3 minutes.
Step 10Add the onion, red bell pepper, pigeon peas, and carrots (if using) and cook for 1 minute.
Step 11Pour in the coconut milk and the chicken stock or water. Season with salt and pepper to taste.
Step 12Toss in the whole Scotch bonnet pepper . Bring the mixture to a boil and cover the pot.
Step 13Once it reaches a boil, partially remove the lid and continue to boil for an additional 7 to 8 minutes.
Step 14Cover the pot fully, reduce the heat to low, and let cook for 25 to 30 minutes or until all the liquid has been absorbed.
Step 15Sprinkle the green onions on top and fold into the pelau. Taste and adjust seasonings with salt and pepper if necessary.
Step 16Serve hot or at room temperature and enjoy.