Trinidad and Tobago Pelau
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.
Equipment
Non stick cooping pan
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
Serving: 1cupCalories: 439kcalCarbohydrates: 51gProtein: 37gFat: 17gSaturated Fat: 8.8gPolyunsaturated Fat: 4.3gMonounsaturated Fat: 7.8gCholesterol: 136mgFiber: 1gSugar: 6.5g