Trinidad Chicken Pelau Food

TRINIDAD PELAU

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

TRINIDADIAN PELAU WITH CHICKEN

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.

TRINIDAD PELAU WITH CHICKEN AND PIGEON PEAS

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.

TRINIDAD PELAU

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.

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.

PELAU

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.

CHICKEN PELAU

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

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.

OVEN COOKED CHICKEN PELAU

Steps:

• Marinade chicken w/ thyme, soy sauce, parsley, salt, pepper, ketchup, Worceestershire sauce, and garlic at least one hour.
• Heat oil in a large skillet or frying pan. Add sugar and stir until caramelized. Add chicken and thoroughly coat with sugar and sear on all sides.
• Transfer chicken to dutch oven or pot, add rice, stock, coconut milk, onion, cover, and place in oven at 350 degrees for 30 minutes or until rice is fluffy and chicken has reached an internal temperature of 170 degrees F. If rice is still crunchy add a little bit of water and let it cook some more.