Pelau rice is a hearty favorite dish in Trinidad and Tobago. The Caribbean island recipe includes tender chicken, coconut milk, sugar, rice, vegetables, and herbs. It’s a one-pot dish you can serve with slices of cucumber or salad to your family.
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In Eastern Africa, pelau rice is called pilau, a spicy dish made with beef, local herbs, and vegetables without coconut milk or sugar.
In this guide, you’ll learn how to make chicken pelau authentically.
Get your pots and ingredients ready!
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How to Make Chicken Pelau
Ingredients
- 1 bay leaf
- ½ tbsp salt
- 2 cups water
- 1 onion, chopped
- 1 cup pigeon peas
- 1 cup coconut milk
- 3 tbsps brown sugar
- ½ tbsp black pepper
- ¾ cup chopped carrot
- 1½ cups uncooked rice
- Fresh parsley, chopped
- ¾ cup chopped pumpkin
- 2 pimento pepper, chopped
- 1 lb chicken, cut and seasoned
- 1 tbsp chadon beni/culantro, chopped
Instructions
- Put a large pot on fire on medium heat and cook the sugar until it browns
- Add the seasoned chicken to the melted and brown sugar, stir, cover the pot, and allow the chicken to cook for 15 minutes.
- Add the bay leaf, pumpkin, carrots, pigeon peas, onion, black pepper to taste, ½ teaspoon of salt, and cilantro.
- Stir the ingredients, wash, and add the rice.
- Pour in the coconut milk and stir. Add a little water.
- Cover the pot and allow the chicken pelau to cook for 30 minutes on low heat.
- Dip a spatula in the bottom of the pot to check if the rice has absorbed the liquid
- Stir in parsley and pimento and simmer for 5 minutes.
- Serve
Tips for Cooking Chicken Pelau
- Wash the rice to get rid of the starchiness
- You can add a bit of water to the pot after the coconut milk
- Add a few slices of cucumbers on the side and you’re all set.
- Also, add some fresh salad on the side while serving
- Season the chicken with garlic cloves, ginger, onion, black pepper, and fresh herbs, including thyme, scotch bonnet pepper, and paprika.
- You can substitute chicken for beef but use green seasoning before adding to the pot.
People Also Read: Recipe: How to Make Authentic Kenyan Pilau Rice
Video credit: Foodie Nation
This YouTube channel is a food and fun baked together beneath the Trinbagonian sun.
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Trinidad and Tobago Pelau
Equipment
Ingredients
- 1 bay leaf
- ½ tbsp salt
- 2 cups water
- 1 onion chopped
- 1 cup pigeon peas
- 1 cup coconut milk
- 3 tbsps brown sugar
- ½ tbsp black pepper
- ¾ cup chopped carrot
- 1½ cups uncooked rice
- Fresh parsley chopped
- ¾ cup chopped pumpkin
- 2 pimento pepper chopped
- 1 lb chicken cut and seasoned
- 1 tbsp chadon beni/culantro chopped
Instructions
- Put a large pot on fire on medium heat and cook the sugar until it browns
- Add the seasoned chicken to the melted and brown sugar, stir, cover the pot, and allow the chicken to cook for 15 minutes.
- Add the bay leaf, pumpkin, carrots, pigeon peas, onion, black pepper to taste, ½ teaspoon of salt, and cilantro.
- Stir the ingredients, wash, and add the rice.
- Pour in the coconut milk and stir. Add a little water.
- Cover the pot and allow the chicken pelau to cook for 30 minutes on low heat.
- Dip a spatula in the bottom of the pot to check if the rice has absorbed the liquid
- Stir in parsley and pimento and simmer for 5 minutes.
Video
Nutrition
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