Chicken Pelau Trinidad (Print Version)
You get that real Trinidadian vibe in every bite with peas, coconut milk, rice, and sweet caramelized chicken, all cooked easy in one pot.
# Ingredients:
→ Main Ingredients
01 -
850 g canned pigeon peas, drained
02 -
900 g chicken cut in small chunks
03 -
400 g parboiled rice
04 -
375–500 ml coconut milk
05 -
45 ml green seasoning
06 -
75 ml brown sugar
07 -
80 g pumpkin, cut in cubes
08 -
480 ml boiling water
09 -
80 g onion, chopped
10 -
80 g pimento pepper, chopped
11 -
2 cloves garlic, chopped
12 -
20 g ginger, chopped
13 -
16 g parsley, chopped
14 -
16 g culantro, chopped
15 -
10 g salt
16 -
8 g black pepper, ground
17 -
15 ml tomato ketchup
# Steps:
01 -
Give it a taste and toss in more salt and black pepper if it needs a boost. Dish it up while it’s piping hot.
02 -
Let everything come to a strong bubble, then set the heat to low. Pop the lid on and let it chill until most of that liquid soaks in and your rice gets fluffy.
03 -
Mix in the hot water, then pour in the coconut milk. Stir so it all blends in together.
04 -
Toss in the rice now, with pumpkin, pimento pepper, onion, garlic, ginger, parsley, culantro, salt, black pepper, and a bit of ketchup. Give everything a really good stir so it spreads out.
05 -
Add those pigeon peas you drained and cook them with the chicken for five minutes. Stir it now and then.
06 -
Drop your marinated chicken into the pot and flip the pieces around to coat with the dark sugar sauce. Let it sit for a couple of minutes, giving it a quick toss here and there.
07 -
In a sturdy pot, warm it up on medium. Sprinkle in the brown sugar and let it melt down and get super bubbly until it goes dark and smells toasty.
08 -
Wash off the chicken and pat it dry. Slather on that green seasoning, then let it hang out for a bit so the flavors soak in.
# Notes:
01 -
Want your meal drier? Cut back on the coconut milk and water. If you like it extra moist, just pour in a bit more while it cooks.