Solotrinitypluschickenpilaff Food

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.

TRINITY CHICKEN

Steps:

• Wash chicken, pat dry, and sprinkle with adobo seasoning on both sides.
• Mince garlic and chop celery, red pepper, onion, and tomato.
• In a large pan, sauté garlic using non- stick spray or a little oilive oil (you will get the fat from chicken skin later and this is so vegetables do not stick to the pan).
• Slightly brown chicken on both sides.
• Add garlic and saute for a bit.
• Add rest of vegetables and enough water to cover chicken and vegetables half way.
• Cook until chicken is done.
• Variation of this which I did last night - when chicken way nearly done, I added more water and some pasta (whole wheat of course). Waited for pasta and chicken to be done and voila! So good!

ONE-PAN PIRI PIRI CHICKEN DINNER

Steps:

• Pound all the marinade ingredients together with 1 tsp salt using a large pestle and mortar, or blitz in a mini chopper to create a loose paste. Slash each chicken piece a few times, then tip into a bowl and coat in the marinade. Cover and chill for at least 1 hr or up to 24 hrs.
• Heat the oven to 220C/200C fan/gas 7. Tip the chicken along with the marinade and potatoes into a roasting tin. Toss together, then arrange the chicken on top of the potatoes, thighs skin-side up. Roast for 35-40 mins until the chicken has browned.
• Remove the tin from the oven and mix the peppers in with the potatoes, baste the chicken in some of the juices in the tin and turn the drumsticks. Nestle the cherry tomatoes in among the chicken and roast for another 20-25 mins until the chicken is cooked through, the skin is crisp and the vegetables are nicely roasted. Scatter with the coriander and some flaky sea salt, if you like, and serve straight from the tin with the buttered corn on the side.

SOLO TRINITY PLUS CHICKEN PILAFF

Steps:

• Cut the chicken, onion, seeded jalapeno peppers and bell pepper into roughly 1/2 inch pieces Heat oil and butter in a sauce pan that has a tight fitting lid.
• Add onion, and saute until nearly transparent.
• Add the rice and stir until all the grains are coated in the oil/butter mixture.
• Add the rest of the ingredients and stir.
• Put the lid on, reduce heat to lowest level, leave alone for 15 minutes.
• DO NOT Peek.
• After the cooking time,without removing the lid, remove from the heat and let sit for an additional 15 minutes.