Trinidad Pelau

Trinidad Pelau



"Pelau is a savory one-pot Trinidadian favorite. Meat including chicken, beef or pigtails is first browned using “burnt sugar”(little past caramelization point), to which rice, fresh herbs, peas or beans, veggies and coconut milk are added resulting in the most comforting of dishes.

Gatherings sometime revolve around this one pot dish, whether at someone’s house, a day at the beach, park or famous Trini “River Lime” where Trinis set up kitchen on the banks of a river, cook in the beautiful outdoors and “ole talk”. Heaping spoonfuls of Trini pelau are loaded onto a plate and served with a salad of greens(watercress), shredded carrots, tomatoes or cucumber, accompanied by home made hot sauce, kuchela(pickled mango), roasted coconut or vegetable chutney or even a raw scotch bonnet pepper…and  “washed down” with coconut water straight out of a coconut, a cold bottle of Carib beer or Mauby." www.cookingwithria.com



Ingredients:-

2 cups cooked beans or pigeon peas (1 cup uncooked / if using canned--wash thoroughly and drain)
3 lbs. of chicken pieces (whole chicken cut up, thighs or drumsticks), washed and drained
1 tbsp tomato ketchup
Salt and pepper (to season chicken)
1 stalk celery, diced (about ¾ cup)
1 medium red sweet pepper, diced (about ¾ cup)
1 medium carrot, diced (about ¾ cup)
2 cups parboiled rice, washed and drained
3 tbsp brown sugar
2 cups fresh coconut milk (dilute milk with water if using canned coconut milk)
1-2 cups water or reserved liquid if using.
Salt and pepper to taste

Green seasoning for chicken (or use your favorite blend)
4 large cloves garlic
4 scallions, chopped (about 1 cup)
1 bunch thyme
1 medium onion, chopped (about ¾cup)
1 pimento (not hot) or scotch bonnet pepper (HOT!!!)

Serves 6-8

1. In a food processor or blender, add garlic, scallions, thyme, onion and pimento or scotch  bonnet pepper and chop finely.
2. To the chicken add half of the green seasoning(reserving the other half), ketchup, salt and pepper to taste. Mix well to coat the chicken with the seasonings. Marinate for at least an hour or overnight.
3. In a dry large deep heavy-bottomed pot or dutch oven, cook the sugar over moderately high heat, stirring constantly with a fork, until it is melted completely and starts to froth, bubble and darken(but not black and smoking).
4. Immediately add the seasoned chicken, turning frequently to coat about 5 minutes.
5. Add the rice to the chicken, cook for 3 minutes; continue to stir frequently to prevent sticking to the pot.
6. Add beans or peas, diced sweet red pepper, carrot, celery and the remainder of the green seasoning. Mix well. Cook for 1 minute.
7. Pour in coconut milk and water or other cooking liquid. Season with salt and pepper to taste. Mix well.
8. Cover pot and bring to a boil. When the liquid comes to a boil, reduce heat to low or simmer and cook for about 30 minutes or until rice is cooked and all the liquid has evaporated.

Get all tools and ingredients together.....(boiling of beans, the making of the seasoning, fresh coconut milk and dicing of the peppers, carrots and celery (pics not shown) can be done a day ahead. Save time by using preservative-free canned beans or coconut milk--but there is nothing like FRESH!)

Reminder….This is not a 30 minute meal. This is home cooking at its best. The end result is worth it. 

If using dried beans, soak overnight. Drain. Add 3 cups of water to saucepan, bring to boil add soaked beans or peas and boil until beans are almost cooked. Drain (reserving any liquid if you would like to use) and set aside.

 

Make Green Seasoning---In a food processor or blender, finely chop garlic, scallion, thyme, onion and pimento or scotch bonnet pepper. The important question to ponder here is---do you like it HOT or NOT??

To the chicken add half of the green seasoning(reserving the other half), ketchup, salt and pepper to taste.

 

 Mix well to coat the chicken with the seasonings. Marinate for at least an hour or overnight. (The skin on the chicken adds extra flavor but you can definitely remove before or after cooking.)

Wash rice several times until water runs clear. Drain.
Start with 2 1/2 to 3 cups and increase liquid as necessary.

 In a dry large deep heavy-bottomed pot or dutch oven, cook the sugar over moderately high heat, stirring constantly with a fork, until it is melted completely and starts to froth, bubble and darken (but not black and smoking--if black and smoking start over :-( ).
Memorize these three words, FROTH, BUBBLE, DARKEN. Very important stuff....

 Immediately add the seasoned chicken...

 ...turning frequently to coat and cook for about 5 minutes.

 Add the rice to the chicken, cook for 3 minutes; continue to stir frequently to prevent sticking to the pot.
Add beans or peas, diced sweet red pepper, carrot, celery and the remainder of the green seasoning.
Mix well. Cook for 1 minute.

 Pour in coconut milk and water or other cooking liquid.

 Season with salt and pepper to taste.
 

 Cover pot and bring to a boil.
When the liquid comes to a boil, reduce heat to low or simmer and cook for about 30 minutes until rice is cooked and all the liquid has evaporated.

 Serve this delicious, mouth-watering Trini Pelau hot or room temperature (with a generous dose of hot-sauce) and enjoy!!!

Recipe adapted from website: http://www.cookingwithria.com/2011/07/trinidad-pelau.html