CHICKEN PELAU
Steps:
- Puree the green onions and garlic with a bit of oil in a food processor
- Marinate the chicken in the green paste, worcestershire sauce, catsup, and salt
- Rinse the rice until the water runs clear. Soak in water for 15 minutes
- Heat coconut oil in a deep pan
- Add the sugar and cook until frothy
- Put the chicken in and sear until brown and evenly coated in the sugar
- Add the onions, bell pepper, and corn into the pan and sautee until the onions are translucent
- Add the rice and stir to coat evenly in oil
- Stir the peas
- Add stock and coconut cream. Boil until liquid reduces to the level of the rice in the pan
- Turn the heat down to low, cover, and leave to cook for 30 minutes
TRINIDAD PELAU CHICKEN AND PIGEON PEAS
Steps:
- Gather the ingredients.
- In a large bowl, place the chicken, green seasoning, garlic, Worcestershire sauce, soy sauce, and ketchup, along with salt and pepper to taste.
- Toss to mix and coat the chicken with the seasonings. Set aside and let marinate for at least 1 hour.
- Pour the oil into a large pot and place over medium-high heat. Let it heat until hot but not smoking.
- Make the burnt sugar by sprinkling the cane sugar into the hot oil in an even layer.
- Let the sugar melt until it starts to froth and bubble.
- As 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.
- Let cook for 7 to 10 minutes.
- Add the rice to the pot, stir to mix, and cook for 3 minutes.
- Add the onion, red bell pepper, pigeon peas, and carrots (if using) and cook for 1 minute.
- Pour in the coconut milk and the chicken stock or water. Season with salt and pepper to taste.
- Toss in the whole Scotch bonnet pepper . Bring the mixture to a boil and cover the pot.
- Once it reaches a boil, partially remove the lid and continue to boil for an additional 7 to 8 minutes.
- Cover the pot fully, reduce the heat to low, and let cook for 25 to 30 minutes or until all the liquid has been absorbed.
- Sprinkle the green onions on top and fold into the pelau. Taste and adjust seasonings with salt and pepper if necessary.
- Serve hot or at room temperature and enjoy.
Nutrition Facts : Calories 690 kcal, Carbohydrate 43 g, Cholesterol 278 mg, Fiber 5 g, Protein 63 g, SaturatedFat 13 g, Sodium 784 mg, Sugar 10 g, Fat 31 g, ServingSize 6 servings, UnsaturatedFat 0 g
TRINIDAD PELAU
Pelau is a stew from Trinidad made with either beef or chicken. The unique flavor comes from searing the meat in caramelized sugar then simmering with rice, coconut milk, and pigeon peas. Serve accompanied by slices of tomato, avocadoes, or cucumber.
Provided by TRINIREDLOCKS
Categories World Cuisine Recipes Latin American Caribbean
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Cook sugar in a large saucepan over medium heat until it begins to caramelize. Stir in the beef, and cook until well browned. Bring the water, coconut milk, rice, pigeon peas, and carrot to a simmer; cover and cook until rice is done, about 25 minutes. Stir in parsley to garnish.
Nutrition Facts : Calories 540.9 calories, Carbohydrate 58.3 g, Cholesterol 50.7 mg, Fat 24.8 g, Fiber 5.3 g, Protein 22.1 g, SaturatedFat 13.5 g, Sodium 69.4 mg, Sugar 7.9 g
CHICKEN PELAU
Pelau, rice cooked with meat and vegetables, really exemplifies Trinidadian cuisine because it is an admixture of various cooking styles.
Provided by Ramin Ganeshram
Categories Dinner Milk/Cream Chicken Onion Rice Sauté Pea Hot Pepper Carrot Butternut Squash Parsley Simmer
Yield 6 servings
Number Of Ingredients 19
Steps:
- If using dried peas, soak them overnight in 3 cups of water. Drain. Bring 3 fresh cups of water to a boil in a saucepan and add the peas. Simmer for 15 minutes, or until cooked almost completely through. Drain and set aside. If using canned beans, drain, rinse with cold water, drain again, and set aside. Wash the rice by placing it in a colander or fine-mesh sieve and running cold water over it until the water runs clear, about 1 minute. Drain well and set aside.
- Heat the oil over medium heat in a Dutch oven or other heavy, deep pot. Add the sugar and swirl in the pot, stirring constantly; allow it to caramelize to a dark brown color. Add the chicken and stir well to coat. Add the onion and garlic and cook for 1 to 2 minutes, stirring constantly.
- Stir in 2 cups of water, the coconut milk, bay leaf, Green Seasoning, parsley, thyme, carrots, and scallions. Season with salt. Reduce the heat to medium-low, cover, and simmer for 10 minutes.
- Stir the rice, squash, peas, hot pepper, ketchup, and butter into the chicken. Cover and cook for 20 minutes, or until the peas and vegetables are tender. Remove lid and fluff the rice. The rice should be moist but not sticky. Remove bay leaf, thyme sprig, and hot pepper.
- Note: Pigeon peas are traditional in this dish, but pinto beans or black-eyes peas also work well because, like pigeon peas, they hold their shape well after cooking. Brown sugar is preferable for deeper flavor and color. Chicken is the most common meat in pelau, but cuts of stew beef or lamb work just as well. If using meat, up the cooking time before adding the rice to 40 minutes to allow the meat to get tender. In Tobago, pelau is often made with crab. West Indian pumpkin (also called calabaza) is ideal for this recipe, although the pie or "cheese" pumpkin common in the U.S., if in season, makes a very good substitute. Butternut squash will also work, although it will be slightly less sweet.
CHICKEN PELAU
This is a tasty Caribbean dish using chicken, curry and rice all cooked together. It is an easy, one-pot meal sure to please the entire family.
Provided by Ayestar
Categories World Cuisine Recipes Latin American Caribbean
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- In a medium bowl, stir together the vinegar and 1 tablespoon of salt. Add chicken and soak for 20 minutes. Rinse chicken, and season with salt and pepper. Discard vinegar, and set chicken aside.
- Heat the oil in a deep saucepan or Dutch oven. Add the onion and garlic; cook and stir until browned. Add the chicken pieces, and fry until browned all over, stirring constantly. Pour in the rice, and season with thyme and curry powder. Stir in the water.
- Cover, and cook over medium heat for about 20 minutes, or until rice is tender and has absorbed all of the liquid.
Nutrition Facts : Calories 595.1 calories, Carbohydrate 54 g, Cholesterol 113.6 mg, Fat 26.1 g, Fiber 2.5 g, Protein 33.4 g, SaturatedFat 7.1 g, Sodium 1279.6 mg, Sugar 1.1 g
CHICKEN PELAU
Posting for ZWT 5 For the Caribbean region Trindad This is different from the other Pelau recipe posted It is a one pot meal.
Provided by wicked cook 46
Categories One Dish Meal
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Rinse chicken and rub with lime.
- In a large bowl: add salt, black pepper, garlic, half of the brown sugar, and half of the worcestershire sauce to chicken, then set aside (the longer you let it sit, the better the flavor!).
- Heat oil in large deep pot. When hot, sprinkle in remaining brown sugar. Once sugar begins to bubble, add chicken and coat well until chicken is nicely browned.
- Add carrots, rice, hot pepper, water and coconut milk. Mix well. Cover tightly and cook on very low heat 30-45 mins until rice is almost fully cooked. Do not stir while cooking.
- Add pigeon peas and raisins. Continue cooking on low heat 10-15 mins until rice is fully cooked. Add additional worcestershire sauce to taste.
- VARIATION: pork or beef can be used instead of chicken.
PELAU
Pelau (Rice, Chicken and Pigeon Peas) Popular Trinidad Dish that can be cooked with any type of meat. Recipe with some personal edits is from Trinidad and Tobago Naparima Girls' High School Cookbook
Provided by SpyceeTrini
Categories One Dish Meal
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Season chicken with salt, pepper, green seasoning, minced garlic, Worcestershire sauce, soy sauce and ketchup.
- Heat oil in a large heavy iron pot or skillet.
- Add sugar and allow to burn until brown.
- Add seasoned chicken and stir until pieces are well coated with burnt sugar; brown for 3-5 minutes. *Add more water if needed.
- Add rice and turn often until well mixed. Cook for 3 minutes more.
- Add onion, sweet peppers, carrots and pumpkin and cook for a few minutes, stirring a few times.
- Add peas, 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.
- Note: Pelau could also be baked in an oven. Cover pot with tin foil and bake at 350F degrees for 30-35 minutes.
More about "chicken pelau food"
CHICKEN PELAU - CARIBBEAN COOKING - DOMINICA TOURISM …
From dominicaexplorer.com
Estimated Reading Time 40 secs
CHICKEN PILAU (PERLO) - SOUTH YOUR MOUTH
From southyourmouth.com
TRINIDAD PELAU - COOKING WITH RIA
From cookingwithria.com
TRINIDADIAN PELAU WITH CHICKEN RECIPE | EATINGWELL
From eatingwell.com
CHICKEN PELAU - SOCANEWS.COM
From socanews.com
UPGRADE YOUR CHICKEN DINNER WITH THIS HIGHLY …
From hvmag.com
TRINIDAD CHICKEN PELAU - IMMACULATE BITES
From africanbites.com
CHEF IRIE'S TRINIDADIAN CHICKEN PELAU - TASTE THE ISLANDS
From tastetheislandstv.com
HOW TO MAKE TRINI CHICKEN PELAU | FOODIE NATION - YOUTUBE
From youtube.com
TRINIDADIAN CHICKEN PELAU - KITRUSY
From kitrusy.com
PELAU - SIMPLY TRINI COOKING
From simplytrinicooking.org
CHICKEN PELAU RECIPE BY LEITH | IFOOD.TV
From ifood.tv
TRINIDAD CHICKEN PELAU - THISBAGOGIRL
From thisbagogirl.com
CHICKEN & LENTIL PELAU MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
PELAU: THE CARIBBEAN’S BEST ONE-POT DISH - CNW NETWORK
From caribbeannationalweekly.com
CHICKEN PELAU – COOKING WITH WADIA
From cookingwithwadia.com
SOUTHERN CHICKEN AND RICE - KITCHEN DREAMING
From kitchendreaming.com
QUICK & SIMPLE CHICKEN PELAU - COOKING WITH RIA
From cookingwithria.com
TRINIDAD PELAU WITH CHICKEN - IN SEARCH OF YUMMY-NESS
From insearchofyummyness.com
THE TRINIDADIAN COMFORT FOOD YOU NEED IN YOUR LIFE
From foodandwine.com
CHICKEN & LENTIL PELAU MEAL KIT DELIVERY | GOODFOOD
From admin.makegoodfood.ca
LAMB OR CHICKEN PELAU RECIPE | ENTREE RECIPES | PBS FOOD
From pbs.org
CHICKEN & LENTIL PELAU MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
COOKING BAJAN STYLE: PELAU - LOOP BARBADOS
From loopbarbados.com
PELAU, THE FIRST GUEST INVITED TO EVERY BEACH LIME.
From caribbeanpot.com
TRINI PELAU - TRINIDAD CHICKEN RECIPE: EASY CARIBBEAN RECIPES
From caribbeantrading.com
THE ULTIMATE “WET” CHICKEN PELAU. - CARIBBEANPOT.COM
From caribbeanpot.com
TRINIDAD PELAU: POPULAR CHICKEN, RICE AND PIGEON PEAS DISH
From zenhealth.net
TRINI CHICKEN PELAU - SWEET & SORREL
From sweetandsorrel.com
7 TIPS FOR PERFECT CHICKEN PELAU - CHRIS DE LA ROSA - YOUTUBE
From youtube.com
GRENADIAN PELAU – SIMPLE GRENADIAN COOKING
From simplegrenadiancooking.wordpress.com
CHICKEN PELAU - ASILI GLAM
From asiliglam.com
TRINIDADIAN STYLE CHICKEN PELAU - FOOD NETWORK
From foodnetwork.co.uk
CHICKEN PELAU - CARIBBEAN COMFORT FOOD » COFFEE & VANILLA
From coffeeandvanilla.com
THE ULTIMATE PELAU RECIPE | CLASSIC BAKES
From classicbakes.com
PAM'S CHICKEN PELAU - NICOLE'STABLE MAIN COURSE RECIPES
From nicolestable.com
CHICKEN PELAU | NESTLé RECIPES
From nestlerecipescaribbean.com
CHICKEN LOKRI - ST. MAARTEN STYLE CHICKEN PELAU - GLOBAL KITCHEN …
From globalkitchentravels.com
CHICKEN PELAU - THE HUNGARY BUDDHA EATS THE WORLD
From thehungarybuddha.com
TRADITIONAL TRINIDADIAN CHICKEN PELAU RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
TRINIDADIAN CHICKEN PELAU | CHICKEN PELAU RECIPE, FOOD DISHES ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love