Trinidad Chicken Pelau Dish (Print)
Caramelized chicken, rice, coconut milk, and peas deliver authentic Trinidadian flavor in a single pot.
# Ingredients:
→ Main Ingredients
01 -
900 g chicken, cut into bite-sized pieces
02 -
45 ml green seasoning
03 -
75 ml brown sugar
04 -
400 g parboiled rice
05 -
80 g chopped onion
06 -
80 g chopped pimento pepper
07 -
2 cloves garlic, chopped
08 -
16 g chopped parsley
09 -
16 g chopped culantro
10 -
20 g chopped ginger
11 -
80 g pumpkin, cubed
12 -
850 g canned pigeon peas, drained
13 -
10 g salt
14 -
375–500 ml coconut milk
15 -
480 ml hot water
16 -
15 ml tomato ketchup
17 -
8 g ground black pepper
# Steps:
01 -
Rinse and pat dry chicken pieces. Rub thoroughly with green seasoning and set aside to marinate.
02 -
Heat a heavy-bottomed pot over medium heat. Sprinkle brown sugar evenly in the pot and allow it to melt and caramelize until deep amber and bubbling.
03 -
Add the marinated chicken to the pot and stir to coat each piece with caramelized sugar. Cook for 2 to 5 minutes, turning occasionally.
04 -
Stir in the drained pigeon peas and cook for an additional 5 minutes, stirring occasionally.
05 -
Add parboiled rice, pumpkin, pimento pepper, onion, garlic, ginger, parsley, culantro, salt, black pepper, and tomato ketchup to the pot. Mix well to evenly distribute all ingredients.
06 -
Pour in hot water followed by coconut milk. Stir to incorporate evenly.
07 -
Bring the mixture to a boil. Reduce heat to low, cover, and cook until the rice is fully done and most of the liquid is absorbed.
08 -
Taste and adjust salt and black pepper if necessary before serving hot.
# Additional Notes:
01 -
Use less liquid for a firmer, drier dish or add extra water or coconut milk during cooking for a softer, more moist consistency.