Trinidad Chicken Pelau (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 teaspoons black pepper
02 -
1 tablespoon tomato ketchup
03 -
2 cups hot water
04 -
1 1/2 to 2 cups coconut milk
05 -
2 teaspoons salt
06 -
2 cans (15 ounces each) pigeon peas, rinsed and drained
07 -
1/2 cup cubed pumpkin
08 -
2 tablespoons chopped ginger
09 -
2 tablespoons chopped culantro
10 -
2 tablespoons chopped parsley
11 -
2 cloves garlic, chopped
12 -
1/2 cup chopped pimento pepper
13 -
1/2 cup chopped onion
14 -
2 cups parboiled rice
15 -
5 tablespoons brown sugar
16 -
3 tablespoons green seasoning
17 -
2 pounds chicken, chopped into pieces
# Steps to Follow:
01 -
Before serving, give it a taste and sprinkle in a bit more black pepper or salt if you want.
02 -
Dial down to low heat, pop the lid on, and let it all chill until you see the rice is nice and done and most of the liquid’s been soaked up.
03 -
Pour in coconut milk next, and then splash in the hot water. Give it all a stir so everything gets a chance to mix up.
04 -
Now dump in your parboiled rice along with the pumpkin, pimento, onion, garlic, ginger, parsley, culantro, salt, black pepper, and that ketchup. Mix it around so it’s all blended together.
05 -
Toss your pigeon peas into the pot and keep things moving around for another 5 minutes or so.
06 -
Once your sugar’s just right, slide in the chicken you seasoned earlier. Mix it up so the sweet base sticks to all the pieces and keep turning them for another couple minutes until they start to brown.
07 -
Grab a heavy pot, set it over medium heat, and cover the bottom with the brown sugar. Let it melt and turn dark and bubbly—the color should get nice and deep.
08 -
Give your chicken a quick wash and pat. Rub it all over with green seasoning and let it sit so flavors get in there.
# Additional Tips:
01 -
For firmer, drier rice, just stick with the least amount of liquid. If you want your rice softer or a bit more rich, add a splash more coconut milk or water as it cooks.