Pelau Food

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PELAU



Pelau image

Make and share this Pelau recipe from Food.com.

Provided by WizzyTheStick

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 21

3 -4 lbs chicken or 3 -4 lbs beef, pieces
2 -3 garlic cloves, finely chopped (garlic powder does not work for this recipe because it burns and turns bitter)
1 teaspoon salt (more or less to taste as ingredients like worcestershire sauce, and Maggi cube contain salt.)
2 tablespoons oil
3 tablespoons brown sugar
2 cups long-grain rice (not instant)
1 1/2 cups cooked pigeon peas
1/2 cup sweet pepper
3 cups water, and
1 chicken stock or 1 beef stock
1 teaspoon hot pepper sauce (DO NOT use tabasco sauce. Any hot or mild Caribbean pepper sauce is fine., optional) (optional) or 1/2 chopped seeded scotch bonnet pepper (DO NOT use tabasco sauce. Any hot or mild Caribbean pepper sauce is fine.) (optional)
1 tablespoon golden ray cooking margarine (optional)
1 cup coconut milk (optional) or 1 cup water
1 tablespoon Angostura bitters
1 tablespoon Worcestershire sauce
4 bunches fresh chives
4 bunches fresh spanish thyme
4 bunches fresh French thyme
1 bunch fresh culantro (substitute 2 bunches cilantro)
10 pimento pepper (seeded)
4 stalks west indian celery & leaves (local celery is different from American variety)

Steps:

  • Prepare Green seasoning marinade:.
  • Put all the seasoning ingredients into your blender or food processor and process dry or with a minimum amount of water. Store in the fridge, in a glass jar, for up 2-3 days or longer if you add water and some vinegar Sorry I can't offer definite measurements. I usually just eyeball this.
  • Trinidadians use this all purpose mix to season just about any kind of meat. It keeps well in the fridge and we will generally make a fresh batch of this once a week.
  • Season chicken with Angustora bitters, 5 tablespoons of green seasoning, 1/2 tsp salt and black pepper and leave to marinate in the fridge for 1/2 hour or longer if you have the time.
  • Heat oil and golden ray in a heavy pot, add sugar and garlic and let caramelize. Stir once or twice so that the garlic doesn't burn.
  • The sugar will go from the colour of peanut butter to a bubbling, dark, reddish brown. When the outer edges start to turn an even darker brown , add all the chicken to the pot.
  • Do not stir. Let the water generated by the addtion of the chicken dry out some and give chicken a chance to caramelize. Turn chicken and let rest again for the other side to caramelize. Reapeat this process, turning chicken occasionally so that it browns on all sides. If the sauce at this point looks a little bit gooey you are on the right track. You may need to add a few tablespoons of water during this process if it seems that the sauce is drying out too quickly but keep it at this thickened stage until the chicken is brown. If your sauce is too thin and watery the chicken will not caramelize.
  • TIP: It takes a while for the sugar to get to the dark colour you are looking for. Do not walk away while browning the sugar. Once brown you'd be surprised how quickly it goes to black leaving you with a bitter charred mess that dries hard and ruins your pot and your spoon:=)No this never happened to me before LOL.
  • Don't rush this stage. Let the liquid dry out, turning chicken occasionally so that it browns on all sides. If water is added too soon the brown colour will wash right off. The chicken will be too pale.
  • When chicken is nice and brown about 10 mins, add rice and turn often until well mixed. Add, sweet peppers, peas, coconut milk and broth or Maggi cube and water. Taste at this point and add more salt if needed.
  • Bring to a boil. Cover pot. Lower heat and simmer until rice is cooked and all the water is evaporated. (25-30mins).
  • Add more water if rice is still hard and cook for a few more minutes.

Nutrition Facts : Calories 1631.9, Fat 55.9, SaturatedFat 13.8, Cholesterol 170.1, Sodium 692.8, Carbohydrate 189.1, Fiber 64.6, Sugar 50.5, Protein 129.1

TRINIDAD PELAU



Trinidad Pelau image

Trinidad Chicken Pelau- An aromatic caramelized chicken pilaf, all the flavors of the Caribbean but quicker and easier.

Provided by Imma

Categories     Main

Time 1h

Number Of Ingredients 25

1- 1 1/2 pound skinned chicken thighs
¼ teaspoon salt or creole seasoning
1 teaspoon minced garlic
1/2 teaspoon grated ginger
½ teaspoon thyme
½ teaspoon white pepper
¼ teaspoon chicken bouillon powder
1-2 teaspoons green seasoning
¼ - ½ cup brown sugar
1 medium onion (diced)
2 teaspoons minced garlic
1 sprig fresh thyme or 1 teaspoon dried thyme
¼ cup canola oil
2 small bay leaves
2 tablespoons Ketchup
2 cups uncooked long grain rice
3 cups butternut squash (large dice)
15.5 oz. can pigeon beans (rinsed and drained)
13.5 oz. can (1 3/4 cups coconut milk)
1- teaspoon chicken bouillon (optional)
2 teaspoons creole spice
1 teaspoons paprika (optional)
3 ½ cups or more chicken broth or water
1 whole scotch bonnet pepper.
Salt and fresh ground pepper (to taste)

Steps:

  • Place chicken in a large bowl or sauce pan then add salt, garlic, ginger, thyme, and white pepper
  • Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge. If possible marinate for 30 minutes or overnight.
  • When ready to cook shake off any excess spice or from the chicken.
  • Wash rice until water runs clear. Drain water. Set aside,
  • Place a large Dutch Oven or heavy bottom pan on medium heat, then add sugar, keep stirring until it caramelize and begin to turn deep brown. Be careful not to let it burn.
  • Stir in chicken and sauté for about 3-5 minutes, stirring frequently. I usually reserve some chicken to top the rice but it must be fully cooked.
  • Then add onions, garlic, thyme, oil, bay leaf and ketchup, sauté for about a minute.
  • Stir in rice to the pan, followed by squash and pigeon peas for about 3 minutes. This process helps to infuse the ingredients with all the spice before the next step
  • Finally add coconut milk, bouillon powder, creole spice, paprika,scotch bonnet pepper .with 3 ¼ cups of water, bring to a boil reduce heat, and simmer until rice is cooked, about 20 minutes or more. Stir frequently from the sides to prevent burns, add more broth if needed.
  • Adjust for salt and pepper. Discard bay leaves .You have to stir occasionally to be preventing any burns.
  • Serve warm

Nutrition Facts : Calories 372 kcal, Carbohydrate 38 g, Protein 20 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 71 mg, Sodium 138 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving

CHICKEN PELAU



Chicken Pelau image

Provided by Food For Net

Categories     Main Dish

Time 16h40m

Number Of Ingredients 14

1 Kilogram Chicken Thighs
1 Piece White Onion (diced)
1 Piece Bell Pepper (diced)
1 Cup Corn Kernels
1 Can Pigeon Peas
6 Cloves garlic
2 Tablespoons Worcestershire Sauce
2 Tablespoons Catsup
1/2 Cup Green Onion
2 Tablespoons Brown Sugar
2 Tablespoons Coconut Oil
2 Cups Long-Grain Rice
1 Cup Coconut Milk
2 Cups Chicken Stock

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

DOMINICA PELAU RECIPE



Dominica pelau recipe image

Easy Pelau recipe: how to prepare Dominican pelau

Provided by admin

Categories     Main Course

Number Of Ingredients 21

3 lbs chicken thighs chopped into pieces
2 1/2 cups Rice (I use Jasmine Rice)
1 Lemon/lime
1 tbsp Black pepper
2 tbsp Paprika
3 tbsp Turmeric
2 tbsp Salt
5 cloves Garlic minced
1/4 cups Olive oil
3 tbsp Brown sugar
3 bunch Parsley chopped
6 Sprig Thyme
5 cups Water
2 Seasoning peppers chopped
1/4 Small cabbage chopped
2 cups Kidney beans cooked (You can use canned kidney beans)
2 cups Lentils cooked (You can use canned lentils it should be grainy)
1 Large carrot sliced into large chunks
1 Large onion
1/4 cup Ketchup
1/4 cup Butter

Steps:

  • Wash chicken with lemon or lime.
  • Then season with the garlic, paprika, turmeric, salt, black pepper.
  • Heat a medium to large sized pot over medium heat.
  • Once heated, then add oil.
  • When the oil gets very hot, then you add sugar to the pot.
  • Use a wooden spoon to stir sugar for even heat. When all the sugar turns dark brown and starts the caramelizing process, then pour the seasoned chicken into the pot.
  • Stir the chicken continuously to create a uniform coverage.
  • Cover and let it simmer for a few minutes.
  • Once the chicken is brown and have simmered, you can mix all the other ingredients.
  • Cover the pot and let it simmer under very low heat, for 50 minutes or until it comes to the preferred reduction level and the right consistency.
  • Enjoy with your favorite salad.

PELAU II



Pelau II image

Provided by Felix (Simply Trini Cooking)

Categories     Rice Dishes

Time 1h55m

Number Of Ingredients 26

TO SEASON CHICKEN:
2 lbs. chicken
2 bundles chive (chopped)
3 cloves garlic (chopped)
1 onion (chopped)
1 dash oregano
1 dash parsley
1 dash paprika
1 tsp. salt
4 tbsp. green seasoning
2 big leaf thyme
1 sprig spanish thyme
5 sprigs fine leaf thyme
1 pimento (chopped)
1 celery (chopped)
4 leaves chadon beni (chopped)
1 lime
1 tbsp. sugar
1 tin pigeon peas (440g)
2 tbsp. oil
2 1/2 cups rice
1 cup coconut milk
1/2 cup pumpkin (chopped)
3 tbsp. tomato paste
2 tbsp. golden ray margarine or butter
Water

Steps:

  • Wash the herbs and set aside. Cut up the chicken and wash with lime. Season with the herbs and green seasoning. Marinate for at least 1 hour.
  • Over a medium flame, caramelize the sugar. Add the chicken. Allow to coat evenly with the sugar and let it cook in its own juices for about 3 minutes.
  • Add about 1/2 cup water and the 2 tablespoon of oil. Simmer for about 4 minutes. Add the pigeon peas, pumpkin,and 1/2 cup of water. Allow to simmer for about 4 minutes. Add 1 cup of coconut milk and the rice. Stir the pot to mix the ingredients.
  • Add the golden ray margarine and tomato paste. Allow to simmer until the rice is cooked. Occasionally stir the pot. When the rice is cooked lower the flame very low and allow the excess water to evaporate.
  • Serve hot with cole slaw.

PELAU



Pelau image

Provided by Felix (Simply Trini Cooking)

Categories     Rice Dishes

Time 1h

Number Of Ingredients 18

1½ lb chicken (seasoned)
1 onion
2 tbsp sugar
2 cloves garlic
1 sprig chive
1 tbsp tomato paste or ketchup
1 bouillon cube (optional)
2 cups water
1 cup coconut milk
1 tin processed pigeon peas (or 1 cup fresh pigeon peas)
1 whole green hot pepper
1½ cups rice
1 cup chopped pumpkin
1 medium carrot (peeled and diced)
4 small ochros (optional)
1/2 cup whole corn (optional)
2 tbsp oil
Salt to taste

Steps:

  • Clean the chicken and cut into small pieces. Season with lime juice and salt, pepper, chive, thyme, chadon beni, and parsley. Set aside to marinate for at least 3 hours.
  • In a deep pot heat 2 tablespoons of sugar until slightly brown. Add the seasoned chicken. Stir in a little water ( about 1/4 cup) and cook until evenly browned.
  • Continue to simmer for about 3 minutes. Prepare the peas, carrots, pumpkin, vegetables and herbs for the pot. Add to the boiling liquid. Stir then add the rice and coconut milk.
  • Add water and tomato paste (and bouillon cube). If you wish you can add the hot pepper now. Cover and simmer for 10 minutes.
  • Uncover and stir occasionally so the rice doesn't stick. Cover, reduce to a simmer, and cook until the liquid has evaporated. If you add hot pepper, remove it from the pot. Serve pelau with cole slaw or green salad.

TRINIDAD PELAU WITH CHICKEN AND PIGEON PEAS



Trinidad Pelau with Chicken and Pigeon Peas image

Trinidad pelau is a one-pot rice dish made with pigeon peas, chicken (or beef), coconut milk and "burnt" sugar.

Provided by Shareba

Categories     Main Course

Number Of Ingredients 18

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)

Steps:

  • 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.

Nutrition Facts : Calories 872 kcal, Carbohydrate 77 g, Protein 42 g, Fat 44 g, SaturatedFat 19 g, Cholesterol 185 mg, Sodium 754 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving

CHICKEN PELAU



Chicken Pelau image

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

1 cup vinegar
1 tablespoon salt
2 pounds bone-in chicken pieces
salt and pepper to taste
1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, crushed
2 cups uncooked white rice
½ teaspoon dried thyme
4 tablespoons curry powder
4 cups water

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

TRINIDADIAN PELAU WITH CHICKEN



Trinidadian Pelau with Chicken image

Maya Feller, M.S., RD, CDN, of Brooklyn-based Maya Feller Nutrition, recommends this cost-conscious recipe to clients looking to prepare satisfying, nutritious meals at home. "Pelau is a hearty dish that can be prepared in big batches and enjoyed over time," she says. (This recipe was part of a feature story, "The Real Cost of Healthy Food," in EatingWell magazine and has not been tested by our Test Kitchen.)

Provided by Maya Feller M.S., RD, CDN

Categories     Healthy Chicken Thigh Recipes

Time 40m

Number Of Ingredients 9

3 tablespoons light brown sugar
1 ½ pounds boneless chicken thighs with skin, cut into 1 1/2-inch pieces and patted dry
1 (14 ounce) can unsweetened coconut milk
1 ½ cups water
1 cup coarsely chopped carrots
1 teaspoon salt
¼ teaspoon ground pepper
1 ½ cups cups cooked long-grain brown rice
1 (15 ounce) can pigeon peas, drained

Steps:

  • Place brown sugar in a large heavy pot. Cook over medium heat, tilting the pan to redistribute it occasionally, until it melts and starts to caramelize, about 3 minutes. (Take care not to let the sugar burn.) Add chicken and stir to coat. Add coconut milk, water, carrots, salt and pepper; bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook until the chicken is cooked through, about 20 minutes.
  • Stir in rice and peas. Cook, covered, until heated through, about 5 minutes.

Nutrition Facts : Calories 646 calories, Carbohydrate 74 g, Cholesterol 113 mg, Fat 26 g, Fiber 7 g, Protein 28 g, SaturatedFat 9 g, Sodium 752 mg, Sugar 13 g

PELAU



PELAU image

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

3 lbs chicken pieces, skinned
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons mixed green seasoning
2 teaspoons minced garlic
1 teaspoon Worcestershire sauce (optional)
1 teaspoon soy sauce
1 tablespoon ketchup
2 tablespoons vegetable oil
2 -3 tablespoons brown sugar (*or caramel browning)
2 cups parboiled rice
1/2 cup chopped onion
1/2 cup chopped sweet peppers or 1/2 cup pimento pepper
1 1/2 cups cooked pigeon peas
1 cup chopped pumpkin (*optional)
1 cup chopped carrot (*optional)
1 tablespoon salt
1 hot pepper
2 cups coconut milk
2 cups chicken broth or 2 cups water

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.

TRINIDAD PELAU CHICKEN AND PIGEON PEAS



Trinidad Pelau Chicken and Pigeon Peas image

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.

Provided by Cynthia Nelson

Categories     Dinner     Entree     Lunch

Time 2h35m

Yield 6

Number Of Ingredients 19

3 pounds boneless chicken thighs (cut into large pieces)
2 tablespoons green seasoning
2 teaspoons grated garlic
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon tomato ketchup
Salt to taste
Pepper to taste
2 tablespoons vegetable oil (or canola oil)
3 tablespoons cane sugar (or brown sugar)
2 cups rice (washed, drained, and parboiled)
3/4 cup chopped onions
1/2 cup chopped sweet peppers
2 cups cooked pigeon peas (canned is fine)
Optional: 1 cup diced carrots
2 cups fresh coconut milk
2 cups stock, water, or reserved cooking liquid from peas
1 whole scotch bonnet pepper
1/2 cup sliced green onions (white and green parts)

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 CHICKEN PELAU



Trinidad Chicken Pelau image

A step by step guide on making the unofficial Trinidad national dish, pelau. A hearty one pot dish of caramelized chicken with rice and pigeon peas.

Provided by Renz @ HomeMadeZagat

Categories     Entree

Time 1h10m

Number Of Ingredients 17

2 pounds chicken, cut into bite-size pieces or cut up for stew
3 tablespoons green seasoning
5 tablespoons brown sugar
2 cups parboiled rice
1/2 cup chopped onion
1/2 cup chopped pimento pepper (flavor pepper)
2 cloves garlic, chopped
2 tablespoons chopped parsley
2 tablespoons chopped culantro
2 tablespoons chopped ginger
1/2 cup cubed pumpkin
2 cans (30 oz) canned pigeon peas or 1 3/4 pounds fresh pigeon peas
2 tablespoons salt
2 cups coconut milk (Make your own fresh coconut milk)
2 cups hot water
1 tablespoons tomato ketchup
2 teaspoon black pepper

Steps:

  • Wash and clean chicken then season with green seasoning and set aside.
  • Heat a heavy pot and add sugar, sprinkling evenly over the bottom of the pan.
  • Leave sugar to caramelize until all sugar is brown.
  • Add seasoned chicken, stirring to coat all chicken in browning
  • Cook for 2 to 5 minutes
  • Drain and add pigeon peas. Stir and cook for five minutes
  • Add rice and combine
  • Add coconut milk, water, pumpkin, peppers, onion, garlic, ginger, parsley, salt, black pepper, and ketchup
  • Bring to boil, then lower heat.
  • Simmer until rice is partially cooked (about 30 minutes)
  • Add culantro
  • Steam till rice is cooked

TRINIDAD PELAU



Trinidad Pelau image

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

3 tablespoons brown sugar
1 pound beef for stew, cut in 1 inch pieces
1 ½ cups water
1 ½ cups uncooked brown rice
1 cup coconut milk
2 cups fresh pigeon peas
1 cup chopped carrot
3 tablespoons coarsely chopped fresh parsley

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



Chicken Pelau image

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

1 cup dry or 1 (12-ounce) can pigeon peas, pinto beans, or black-eyed peas
2 cups long-grain rice
3 tablespoons canola oil
3/4 cup sugar (white or brown)
1 (3-pound) chicken, cut into 8 pieces, skin removed
1 small onion, chopped
1 clove garlic, finely chopped
1 cup coconut milk
1 bay leaf
2 teaspoons Green Seasoning
1/2 cup chopped parsley
1 sprig thyme
2 carrots, peeled and chopped
5 scallions, chopped (white and green parts)
Kosher salt
2 cups cubed fresh calabaza or butternut squash
1 small whole Scotch bonnet pepper
1/2 cup ketchup
1 tablespoon butter

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.

More about "pelau food"

TRINIDADIAN PELAU | FOOD & WINE
Pelau is one of Trinidad's most popular dishes, says Prime, chef and co-owner of Cane, a restaurant in Washington, D.C. that pays tribute to the multifaceted influences in the …
From foodandwine.com
5/5 (1)
Category Rice
Servings 6-8
Total Time 2 hrs
  • Toss together beef with 1/2 cup Green Seasoning and 1 tablespoon of the pepper sauce in a medium bowl until combined; cover and refrigerate for 4 hours.
  • In a 10-quart pot, stir together 6 tablespoons turbinado sugar and 1/4 cup oil until combined. Cook over medium-high heat, stirring frequently, until sugar turns dark brown and begins to foam, about 4 to 5 minutes. Reduce heat to medium and immediately add marinated beef and any remaining marinade. Cook, turning pieces occasionally, until browned on all sides, about 4 to 5 minutes. Add 1 cup onion, remaining 1 cup Green Seasoning, and garlic and cook until onion is slightly translucent, about 3 to 5 minutes.
  • Add ketchup, Worcestershire sauce, and remaining 1 tablespoon of pepper sauce and cook over medium heat, stirring occasionally and adding 3 to 4 cups water as needed, a cup at a time, until beef is mostly tender, about 30 to 40 minutes. (The meat should have a little bit of liquid around it; you will know to add more water if the meat starts frying instead of simmering.) Remove pot from heat and transfer beef to a large bowl using a slotted spoon; pour cooking liquid into a separate large bowl. Clean the pot and return to the stove.
  • Combine remaining 6 tablespoons turbinado sugar and remaining 1/4 cup oil in cleaned 10-quart pot and cook over medium-high heat, stirring frequently, until sugar turns dark brown and begins to foam, about 4 to 5 minutes. Add pigeon peas, rice, and remaining 1 cup onion and cook, stirring constantly, until onions are translucent and mixture is coated with caramelized sugar, about 5 minutes; season with 1 1/2 teaspoon salt and 3/4 teaspoon pepper.


TRINIDAD PELAU: POPULAR CHICKEN, RICE AND PIGEON PEAS DISH
Pelau – pronounced pay-lah-ow – is the quintessential Trini lunch. Some suggest pelau originated from traditional paella, when the West Indian islands were under brutal …
From zenhealth.net
Cuisine Caribbean
Category Main Course
Servings 6
Total Time 3 hrs


TRINIDAD FOOD: 20 POPULAR DISHES IN TRINIDAD AND TOBAGO ...

From zenhealth.net
  • Doubles. Doubles is the most popular street food in T&T; enjoyed throughout the day, but especially for breakfast. It averages about $1 USD. It contains two fried bara (hence the name doubles) made with flour, baking powder, yeast, and turmeric.
  • Bake and shark. Another incredibly popular street food in T&T is fried bake and shark. It’s the best breakfast after an early morning beach run along the north coast.
  • Sada roti. Here’s another classic Trinidad breakfast: sada roti. The roti is made with flour, baking powder and water and is rolled out into a flat, thin circle.
  • Coconut bake. Coconut bake has a bread-like texture, unlike fried bake. Its ingredients include flour, baking powder, grated coconut meat, coconut milk, oil and yeast.
  • Pelau. Pelau – pronounced pay-lah-ow – is an incredibly popular Trini lunch. It’s a one pot recipe made with pigeon peas, rice, veggies, coconut milk, browning, Caribbean seasonings and your choice of meat.
  • Dhalpuri. Delicious dhalpuri is a type of roti that’s stuffed with seasoned and ground yellow split peas (dhal). It is cooked on a flat, cast iron griddle or tawa and brushed with oil or butter.
  • Buss-up-shut. Paratha roti or buss-up-shut is another popular type of roti (and the third one mentioned in this list). It is made with flour, baking powder and water.
  • Crab and dumpling. Curry crab and dumpling is the most popular dish in Tobago. The crab most often used is blue crab (Chesapeake blue crab). It is cleaned, seasoned, and cooked in curry powder, Caribbean green seasoning, garlic, and coconut milk.
  • Callaloo. Curry crab is incredibly delicious; but I love crab and callaloo too! Callaloo, on its own, is a spinach side dish made with young taro (or dasheen) leaves, pumpkin, okra, coconut milk and all the seasonings you’ll expect in Trinidad food.
  • Fried rice, macaroni pie and more. Callaloo goes really well with Trini-style fried rice, macaroni pie, plantains and so much more. Trini fried rice is made with rice, carrots, sweet peppers, and Caribbean green seasonings plus other veggies like ochro (okra), bodi (long beans) and cauliflower.


PELAU - WIKIPEDIA
Pelau is a traditional rice dish of the West Indies (Guadeloupe, Dominica, Saint Lucia) and in other Caribbean countries such as Trinidad and Tobago, Grenada, Barbados and Saint Vincent and the Grenadines.Main ingredients are meat (usually chicken or beef, rice, pigeon peas or cowpeas, coconut milk and sugar; various vegetables and spices are optional ingredients.
From en.wikipedia.org
Place of origin West Indies
Main ingredients Rice
Course Main
Serving temperature Hot


TRINIDAD PELAU - COOKING WITH RIA
Pelau is a savory one-pot Trinidadian favorite. Meat including chicken, beef or pigtails is first browned using “burnt sugar”(little past caramelization point), to which rice, fresh herbs, peas or beans, veggies and coconut milk are added resulting in the most comforting of dishes. A superb marriage of protein, carb and veggies made in heaven that makes me wanna …
From cookingwithria.com
Reviews 12
Estimated Reading Time 6 mins


TRINIDAD PELAU NUTRITION FACTS & CALORIES - INLIVO
Trinidad Pelau. 493401. Trinidad Pelau. LOG. View Diet Analysis Close. KEY FACTS (learn about health benefits or risks) Has medium calorie density - this means that the amount of calories you are getting from an ounce is moderate (0.04 cal/oz). Rich in vitamins and minerals (22.4%/cal) - a good source of Manganese, Vitamin C, Vitamin A, Magnesium and …
From inlivo.com
Calories 299 cal
Saturated Fat 1 g
Calories from Fat 56 cal
Total Fat 6.2 g


TRADITIONAL GRENADIAN FOOD: 21 BEST DISHES AND DRINKS TO ...

From atastefortravel.ca
Reviews 16
Published 2020-02-27
Estimated Reading Time 9 mins


CHICKEN PELAU - CARIBBEAN COOKING
Directions. 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 ...
From dominicaexplorer.com
Estimated Reading Time 40 secs


GRENADIAN PELAU – SIMPLE GRENADIAN COOKING
Pelau is a savory one-pot Grenadian favorite often served mid-week. I still remember looking forward to this as the second ‘rice meal’ for the week (the other was Sunday dinner). This ‘ one pot‘ included bits of meat, typically chicken, first browned using burnt sugar; to which rice, fresh herbs, peas or beans, veggies and coconut milk are added. OK. Now that I’m …
From simplegrenadiancooking.wordpress.com
Estimated Reading Time 2 mins


TRINI FOOD - GOAT ROTI CHRONICLES

From goatrotichronicles.ca
Reviews 28
Published 2019-04-05
Estimated Reading Time 7 mins


CALLALOO OR PELAU? FOOD, IDENTITY AND POLITICS IN TRINIDAD ...
In particular, two food metaphors (‘Callaloo’ and ‘Pelau’) seem to epitomise the tension between ethnic groups in Trinidad and Tobago. By means of an interdisciplinary CDA approach, I will be looking at the usage of ‘Callaloo’ and ‘Pelau’ as “mixing metaphors” (Khan in Cult. Anthropol. 16: 271–302, 2001) in Trinidadian cultural and political discourses. We will see …
From link.springer.com
Author Eleonora Esposito
Publish Year 2019


TRINIDADIAN TURKEY PELAU WITH SCOTCH BONNET PEPPER ...
Trinidadian turkey pelau. By Davindra Ramnarine. Facebook. Tweet. Pinterest. Email. Print. Share This. Facebook. Tweet. Pinterest. Email. Print. SERVES. 4 TO. 6. Ingredients For the marinade: 1 Scotch bonnet pepper 2 pimento peppers 1 tablespoon fresh thyme 2 leaves Spanish thyme (optional) 2 stalks green onion 8 chadon beni leaves (culantro) 4 cloves garlic …
From more.ctv.ca
Cuisine Trinidadian
Category Dinner
Servings 4-6


PELAU, THE FIRST GUEST INVITED TO EVERY BEACH LIME.
Anyway just have to say, pelau is my favourite, favourite food. I love it, but I can’t cook it (yeh one of those, lol) I could eat this everyday. Thanks so much for the recipe. Reply. StJohnian. March 26, 2013 / 12:09 pm. My mom just turned me on to you because I just moved from next door of her and she is afraid I won't feed her granddaughter. My daughter asked for …
From caribbeanpot.com
3.5/5 (92)
Total Time 55 mins
Estimated Reading Time 6 mins


CHEF IRIE'S TRINIDADIAN CHICKEN PELAU - TASTE THE ISLANDS
Trinidadians call chicken pelau “peasant food”, but we think this one pot rice dish is fit for a king. Try Chef Irie’s non-traditional take on a traditional Trinidadian meal. Try this with Chef Irie’s Pineapple Pepper Slaw. SEASON BLEND FOR CHICKEN. 2 tbsp ground ginger; 2 tbsp cumin; 2 tbsp paprika ; 1 tbsp ground black pepper; 1 tbsp Kosher Salt; ¼ cup canola; 2 …
From tastetheislandstv.com
Reviews 4
Estimated Reading Time 2 mins


PELAU: THE UNOFFICIAL, NATIONAL DISH OF TRINIDAD & TOBAGO ...
Pelau is the so­lu­tion to every­thing. It has its ce­ment­ed place in every­one’s lives as the most ver­sa­tile (and ar­guably, de­li­cious) meal in the Trin­bag­on­ian menu. If some­one pass­es away, ex­pect a con­so­la­tion tup­per­ware filled with pelau. If you’re hav­ing a lime, then you’ll most like­ly be wel­comed with a warm pot of pelau.
From guardian.co.tt
Estimated Reading Time 2 mins


8 MUST-EAT FOODS IN TRINIDAD AND TOBAGO - EAT YOUR WORLD BLOG

From eatyourworld.com
Estimated Reading Time 7 mins


7 TIPS FOR PERFECT CHICKEN PELAU - CHRIS DE LA ROSA ...
My 7 tips for making perfect chicken pelau every time. Chris De La Rosa of CaribbeanPot.com shares his top tips for making chicken pelau as it's done in the ...
From youtube.com


PELAU | RECIPE | INDIAN FOOD RECIPES, COOKING, TRINI FOOD
Jan 2, 2017 - Pelau. These Caribbean islands are right off the coast of Venezuela and have been influenced by the cooking of Spain, Portugal, France, Dutch, China, Africa, Creole, and India.The food is spicy with curry being the most popular food.
From pinterest.ca


THE TRINIDADIAN COMFORT FOOD YOU NEED IN YOUR LIFE | FOOD ...
Burning pelau's meat in sugar to cultivate a smoky, sweet taste, for example, originates in African food traditions. Indeed, sugar was the most important crop in Trinidad by the time the British ...
From foodandwine.com


PELAU RECIPES
"Pelau is a hearty dish that can be prepared in big batches and enjoyed over time," she says. (This recipe was part of a feature story, "The Real Cost of Healthy Food," in EatingWell … From eatingwell.com Total Time 40 mins Calories 646 per serving. Place brown sugar in a large heavy pot. Cook over medium heat, tilting the pan to redistribute ...
From tfrecipes.com


11 DELIGHTFUL AND DELICIOUS CARNIVAL FOODS FROM AROUND THE ...
Pelau is a rice-based dish that combines rice, peas, and coconut milk with meat that has been caramelized in sugar. Although doubles are a signature street food of this twin-island nation, pelau is another favorite due to its flavor, filling ingredients, and ability to be devoured at any temperature, making it the perfect food for liming (a slang term for socializing in the Port …
From matadornetwork.com


CHICKEN PELAU WITH BELUGA LENTILS MEAL KIT DELIVERY | GOODFOOD
While the pelau cooks, cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops. Thinly slice the cucumbers on an angle; season with S&P to taste. Zest and juice 1 lime; cut the other into wedges. In a medium bowl, combine the cabbage, lime juice, 3 tbsp of olive oil, as many of the white bottoms of the scallions and as much of the lime …
From makegoodfood.ca


PELAU INGREDIENTS, CALORIES AND NUTRITIONAL INFORMATION
There are 587 calories in 1 serving of Pelau. Calorie Breakdown: 11% fat, 73% carbs, 16% prot (per meal) Please note that some foods may not be suitable for some people and you are urged to seek the advice of a physician before beginning any weight loss effort or diet regimen. Although the information provided on this site is presented in good faith and believed to be correct, …
From fatsecret.ca


HOW TO MAKE TRINI CHICKEN PELAU | FOODIE NATION - YOUTUBE
Pelau is the ultimate one-pot dish of Trinidad and Tobago: Yield: 10 PortionsINGREDIENTS3 Tbsp Vegetable Oil½ Cup Brown Sugar1 Whole Seasoned Chicken (Cut in...
From youtube.com


10 MOST POPULAR FOODS IN SAINT KITTS AND NEVIS - POKPOKSOM
This food item is quite popular in the Caribbean Islands, and Saint Kitts and Nevis happen to be one of them. It consists of flour, sugar, ... Recipe for Johnny Cakes. 9. Cook-up or Pelau. This particular recipe reflects the culture of Saint Kitts and Nevis in the best possible way. It consists of a combination of different types of meat such as pigtail, beef, and sea fish. Other …
From pokpoksom.com


PELAU OR COOK UP | TRINI FOOD, TRINIDAD RECIPES, TRINIDAD ...
Oct 26, 2013 - pelau, pelau recipe, chicken pelau, trinidad pelau recipe, Oct 26, 2013 - pelau, pelau recipe, chicken pelau, trinidad pelau recipe, Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And Drink. World …
From pinterest.ca


COOKING BAJAN STYLE: PELAU - LOOP BARBADOS
Pelau is a one pot dish and is perfect for entertaining as you can make it days in advance and just warm when ready to eat; it actually becomes tastier with age. The dish can be cooked with any meat or meat combination and the entire meal is flavoured with burnt sugar. Pigeon peas, fresh coconut and fresh herbs are what make this dish extra special and bursting …
From loopbarbados.com


TRINIDAD PELAU | TRADITIONAL RICE DISH FROM TRINIDAD AND ...
Pelau is a savory Trini dish consisting of meat such as beef or chicken combined with rice, vegetables, fresh herbs, and coconut milk. Meat is traditionally browned in sugar before it gets mixed with other ingredients. The dish is usually cooked in one pot, making it ideal for festivities and picnics. It is often served with salads, hot sauces ...
From tasteatlas.com


HEALTHY FOOD - PELAN BALI
Healthy, tasty food is an important part of a good relaxing holiday. Every morning of every day (4 AM), our Indonesian chef Kis takes a trip to the traditional market to find the best and fresh ingredients for your traditional Indonesian meals. And that's what we serve daily! Fresh vegetables, free-range meat & eggs and the rich, flavorful Indonesian herbs.
From pelanbali.com


13 PELAU IDEAS | TRINI FOOD, CARRIBEAN FOOD, TRINIDAD RECIPES
Oct 21, 2021 - Explore Emily Tansley's board "Pelau" on Pinterest. See more ideas about trini food, carribean food, trinidad recipes.
From pinterest.ca


WEEKLY PREP MEALS - PELAUCATERING
Food Prep menu specials, gym fitness meal prep, busy schedule lifestyle food prep, meal prep take away curbside pick up, food orders, Trinidadian West Indian Caribbean Cuisine specialty cuisine catering service in Toronto Canada. Caribbean cooking, caribbean food toronto
From pelaucatering.com


CALLALOO OR PELAU? FOOD, IDENTITY AND POLITICS IN TRINIDAD ...
Callaloo or Pelau? food, identity and politics in Trinidad and Tobago. Springer International Publishing, Cham, Switzerland. Esposito, E. Esposito, E. Search for other works by this author on: This Site. Eleonora Esposito, Institute for Culture and Society (ICS), University of Navarra, Pamplona, Spain. Journal: Food Across Cultures Citation: Food Across Cultures …
From ifiscollections.org


CHICKEN & LENTIL PELAU MEAL KIT DELIVERY | GOODFOOD
While the pelau cooks, cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.Thinly slice the cucumbers on an angle; season with S&P to taste. Zest and juice 1 lime; cut the other lime into wedges. In a medium bowl, combine the cabbage, lime juice, 3 tbsp olive oil, as many of the white bottoms of the scallions as you’d …
From makegoodfood.ca


HOME | PELAUCATERING
Pelau represents Trinidad and Tobago to the core, Its a fusion of foods collectively cooked in one pot and so is Trinidad and Tobago. A diverse group of cultures coming together to bring one amazing people... When Pelau is well made even the burnt parts at the bottom of the pot is highly sought after. Everyone will have their personal touch on making this one pot meal... but it must …
From pelaucatering.com


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