Pelau is a popular local dish in Trinidad and Tobago as well as the Caribbean. Its main ingredients include coconut milk, rice and pigeon peas and there are many different ways it can be prepared. In Trinidad, there is a constant debate of whether pelau should be dry and grainy or more on the wet side. I personally prefer wet pelau.
Here is my recipe:
- 2 lbs chicken, cut into small pieces and cleaned
- 2 cups rice
- 1/2 cup coconut milk
- 2 cups water (to start with…you will need more during the process)
- 1 small onion, sliced
- 1 can dried pigeon peas, rinsed and drained
- 3/4 cup carrots, sliced or cubed
- 1 hot pepper
- 1 1/2 tbsp brown sugar
- 1 tbsp ketchup
- 1 tbsp vegetable oil
- 1 1/2 tbsp green seasoning (to add to pelau while it is cooking)
- 1 tbsp golden ray butter
TO SEASON CHICKEN:
- 3 tbsp green seasoning (combination of thyme, garlic, chadon beni, pepper, pimento)
- 1 tsp JGM Products all purpose seasoning
- 1/2 tsp JGM Products paprika
- Season chicken and set aside to marinate.
- Heat oil over medium heat.
- Add sugar and stir. When bubbles begin to form, add the ketchup followed by the chicken.
- Mix well to coat evenly. Let it cook for about 1 min covered.
- Add rice, carrots, onions, peas, coconut milk and water.
- Cover pot and cook for 10 mins.
- Add whole pepper, golden ray and green seasoning. Add more water if necessary.
- Cook for 35-40 mins on low-medium heat, stirring occasionally and adding more water if necessary. In total I maybe added around 5 cups of water.
- Serve with some coleslaw and….TIME TO EAT!
For this recipe, I used EVE pigeon peas and SWISS mayo both of which are on special at XTRA Foods here in Trinidad during this month of August. Be sure to like their Facebook page and also follow them on Instagram
Here is the video on how to prepare this delicious Pelau:
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