Trinidad Pelau
The Quirky Foodster Team
Ingredients
- Chicken, cut into pieces, bone-in — 1 kg (2.2 lb)
- Brown sugar — 30 g (2 tbsp)
- Vegetable oil — 45 ml (3 tbsp)
- Green seasoning — 45 ml (3 tbsp)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Pigeon peas, canned or fresh — 400 g (14 oz)
- Long-grain rice, rinsed — 400 g (2 cups)
- Coconut milk — 400 ml (1¾ cups)
- Carrot, diced — 1
- Pumpkin, cubed — 150 g (5 oz)
- Water or stock — 250 ml (1 cup)
- Scotch bonnet pepper, whole — 1
- Fresh thyme — 4 sprigs
- Salt, — to taste
Method
- Marinate chicken in green seasoning and a pinch of salt for at least 30 minutes.
- Heat oil in a large heavy pot over medium heat. Add brown sugar and stir until melted and deep brown, almost black, about 3–4 minutes.
- Add chicken immediately and stir to coat in the browning; cook 6–7 minutes until browned all over.
- Add onion and garlic; cook 3 minutes.
- Stir in rice and pigeon peas, coating well in the browned chicken drippings.
- Add coconut milk, water or stock, carrot, pumpkin, whole scotch bonnet, and thyme. Stir once, bring to a boil, then reduce heat, cover, and simmer 20–25 minutes without lifting the lid, until rice is tender and liquid absorbed.
- Remove scotch bonnet, fluff gently with a fork, and season with salt to taste before serving.
Introduction: Pelau is arguably Trinidad’s most iconic onepot dish – rice, pigeon peas, and browned meat cooked together in coconut milk, built on the same caramelized-sugar “browning” technique as stew chicken.
Cultural Background: Pelau is arguably Trinidad’s most iconic onepot dish – rice, pigeon peas, and browned meat cooked together in coconut milk, built on the same caramelized-sugar “browning” technique as stew chicken. It’s the go-to dish for beach limes, family gatherings, and casual celebrations across the islands.
Tips: Resist stirring once the pot is covered – this keeps the rice from becoming mushy and helps it cook evenly.
Variations: Beef, pork, or salted pigtail can replace chicken. A fully vegetarian pelau omits meat and uses vegetable stock with extra pumpkin and carrot.
Storage: Refrigerate in an airtight container for up to 4 days; freezes well for up to 2 months.
Reheating: Reheat covered in the microwave with a splash of water, or in a covered pan over low heat, stirring gently.
FAQs:
Q: Why is my pelau mushy?
A: Too much liquid or lifting the lid during cooking are the usual causes
Q: Can I make pelau in a rice cooker?
A: Yes, brown the chicken and sugar on the stovetop first, then transfer everything to a rice cooker to finish.
Q: Is pelau naturally gluten-free?
A: Yes, as written it contains no gluten ingredients.
- Chicken, cut into pieces, bone-in — 1 kg (2.2 lb)
- Brown sugar — 30 g (2 tbsp)
- Vegetable oil — 45 ml (3 tbsp)
- Green seasoning — 45 ml (3 tbsp)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Pigeon peas, canned or fresh — 400 g (14 oz)
- Long-grain rice, rinsed — 400 g (2 cups)
- Coconut milk — 400 ml (1¾ cups)
- Carrot, diced — 1
- Pumpkin, cubed — 150 g (5 oz)
- Water or stock — 250 ml (1 cup)
- Scotch bonnet pepper, whole — 1
- Fresh thyme — 4 sprigs
- Salt, — to taste
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