Trinidadian Peas And Rice Food

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

Ingredients

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 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

Ingredients

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