TRINIDAD CHICKEN PELAU
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
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 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
TRINIDAD PELAU WITH CHICKEN AND PIGEON PEAS
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
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
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.
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.
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