Trinidad Chicken Pelau Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds chicken, cut into bite-sized pieces
02 -
3 tablespoons green seasoning
03 -
5 tablespoons brown sugar
04 -
2 cups parboiled rice
05 -
1/2 cup chopped onion
06 -
1/2 cup chopped pimento pepper
07 -
2 cloves garlic, chopped
08 -
2 tablespoons chopped parsley
09 -
2 tablespoons chopped culantro
10 -
2 tablespoons chopped ginger
11 -
1/2 cup cubed pumpkin
12 -
2 cans (15 ounces each) canned pigeon peas, drained
13 -
2 teaspoons salt
14 -
1 1/2 to 2 cups coconut milk
15 -
2 cups hot water
16 -
1 tablespoon tomato ketchup
17 -
2 teaspoons black pepper
# Instructions:
01 -
Rinse and pat dry the chicken. Season thoroughly with green seasoning. Set aside to marinate.
02 -
Heat a heavy-bottomed pot over medium heat and sprinkle brown sugar evenly across the base. Allow sugar to melt and caramelize until deep amber and bubbling.
03 -
Add the seasoned chicken to the pot. Stir to coat each piece with caramelized sugar, then cook for 2 to 5 minutes, turning occasionally.
04 -
Add pigeon peas to the pot and continue cooking for an additional 5 minutes, stirring occasionally.
05 -
Add parboiled rice, pumpkin, pimento pepper, onion, garlic, ginger, parsley, culantro, salt, black pepper, and tomato ketchup to the mixture. Mix well to evenly distribute ingredients.
06 -
Pour in hot water followed by coconut milk. Stir to incorporate.
07 -
Bring mixture to a boil. Reduce heat to low, cover, and simmer until rice is fully cooked and most of the liquid is absorbed.
08 -
Taste and adjust salt and black pepper as required before serving.
# Notes:
01 -
For a firmer, drier texture, use the minimum amount of liquid; for softer, more moist results, add extra water or coconut milk during cooking.