Chicken Pelau

You can’t pull off a true Trini beach lime without this dish. This is a heavenly mixture of chicken, rice and pigeon peas. Some people like it ‘grainy’ and some like it ‘wet’. Either way, it tastes great. 

My kids love it so much that the little one does not even leave a rice grain behind. Pelau can be served on its own but pairs well with potato salad or coleslaw.

Surprise someone you love with this dish and enjoy the compliments.  You can’t go wrong with a good pelau.

Ingredients (Serves 6-8)

3 lbs. of chicken pieces, washed and seasoned (using green seasoning)
1 medium sweet pepper, diced

1 medium carrot, diced

1 medium onion, diced

3/4 cup corn kernels

1 1/2 cups cooked pigeon peas or 1 can - wash thoroughly and drain

1-2 cups water chicken broth (unsalted) or water

2 cups parboiled rice
2 cups fresh coconut milk (dissolve 1 pack coconut powder in 2 cups warm water)

½ tsp black pepper

1 tsp maggi chicken/vegetable seasoning

1tsp salt

2 tsp minced garlic

1 tbsp tomato ketchup

1tbsp browning (optional)

2 tbsp brown sugar

2 tbsp vegetable oil

1 scotch bonnet pepper

Salt and pepper (to season chicken)
1 lime

Method:

1.   Season chicken with lime, green seasoning, salt and pepper. Marinate for at least a 1/2 hour before using.

2.   Heat oil in a large, dry heavy iron pot, skillet or Dutch oven.

3.   Add sugar and allow to brown until it starts to froth, bubble and darken.  Keep watch so it does not burn.

4.   Immediately add the seasoned chicken, turning frequently to coat, cook about 5 minutes.

5.   Add pigeon peas and cook for 5 minutes.

6.   Now add rice and stir until properly mixed, cook for about 3 minutes.

7.   Add diced sweet pepper, carrot, onion, garlic, corn and ketchup to the mixture. Mix well, cook for 1 minute.

8.   Pour in coconut milk, water or broth and add hot pepper. Season with maggi seasoning. 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 – 35 minutes or until rice is cooked and all the liquid has evaporated. 

9.   Add browning to give desired coloured if needed while cooking. Stir carefully and monitor hot pepper so it does not burst. Check pot often to prevent sticking and add more water if required. Remove hot pepper.

 If you’re a bit nervous to try it, take a look at Chris De La Rosa’s pelau video on youtube.