TRINIDADIAN PELAU WITH CHICKEN
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
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
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.
More about "trinidadian pelau with chicken food"
TRINIDAD PELAU - COOKING WITH RIA
From cookingwithria.com
Estimated Reading Time 6 mins
TRINIDAD CHICKEN PELAU - THISBAGOGIRL
From thisbagogirl.com
TRINI CHICKEN PELAU - SWEET & SORREL
From sweetandsorrel.com
TRINIDAD PELAU: POPULAR CHICKEN, RICE AND PIGEON PEAS DISH
From zenhealth.net
TRINIDADIAN CHICKEN PELAU - FOOD EXPLORERS
From foodexplorers.net
THIS TRINIDADIAN RECIPE UNITES THREE GENERATIONS OF MOTHERS
From nytimes.com
TRINIDAD PELAU WITH CHICKEN AND PIGEON PEAS - THE TREATS OF LIFE
From thetreatsoflife.com
TRINBAGONIAN CHICKEN PELAU | TASTE OF TRINI - YOUTUBE
From youtube.com
TRINIDAD PELAU WITH CHICKEN | RECIPE | VEGETABLE SIDE DISHES, …
From pinterest.ca
TRADITIONAL TRINIDADIAN CHICKEN PELAU RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
PELAU THE TRINIDADIAN COMFORT FOOD - FOOD & WINE
From foodandwine.com
TRINIDAD CHICKEN PELAU - THAT NURSE CAN COOK
From thatnursecooks.com
EASY TRINIDAD CHICKEN PELAU - YOUTUBE
From youtube.com
TRINIDADIAN PELAU RECIPE | OLIVEMAGAZINE
From olivemagazine.com
TRINIDADIAN PELAU - FOOD & WINE
From foodandwine.com
HOW TO MAKE TRINI CHICKEN PELAU | FOODIE NATION
From youtube.com
PELAU - SIMPLY TRINI COOKING
From simplytrinicooking.org
QUICK & SIMPLE CHICKEN PELAU - COOKING WITH RIA
From cookingwithria.com
TO LEARN ABOUT TRINIDAD AND TOBAGO, START BY COOKING …
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love