Trinidadian Pelau

Trinidadian Pelau

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Trinidadian Pelau
Originally from the Caribbean Pot

4-5lbs chicken, cut into pieces and washed with lime/lemon juice
1 tablespoon salt
1 teaspoon Worcestershire sauce
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh chopped ginger, or 1/2 teaspoon powdered
2 tablespoons vegetable oil
1 medium onion – chopped
1 medium tomato – chopped
2-3 tablespoon cilantro
2 tablespoon brown sugar
3 cups water
1/2 teaspoon black pepper
1/4 of a jalapeno (optional)
1 green onion or chive – chopped
1 green onion or chive – chopped
2 sprigs of fresh thyme (1 teaspoon dried)
1 large carrot, sliced
1 can coconut milk (about a cup)
3 cups water
1 cup pigeon peas (also known as congo peas)
3 cups of long grain rice (washed)
1 1/2 teaspoon salted butter

Trim the fat from the chicken pieces, then season with all the ingredients mentioned above except, the oil, sugar, coconut milk, carrot, rice, water, butter and pigeon peas. Allow the chicken to marinate for 2 hours-overnight depending on what works for you, the longer the better.

In a large, deep pan on medium-high heat, heat the oil and add the brown sugar. Watch it closely, because brown sugar can burn much faster than white sugar, and don’t worry if it gets darker than you are planning for - as long is it isn’t pitch black it will be helping the dish get a big hit of that caramelized flavor for the chicken. Speaking of, as soon as the caramel is a dark brown, add all the chicken into the pan.

Allow the chicken to cook in the pan, covered and mostly undesturbed, for 10-12 minutes. Remove the lid and add in the peas and carrots once the liquid in the pan starts to reduce, then allow to cook for another few minutes to let the flavors mix. 

Pour in the coconut milk, water, and rice before covering again and allowing to simmer for another 35 minutes or until the liquid has been mostly absorbed and the rice is cooked to your liking.

Once removed from the heat, add a handful of chopped celery leaves, a pad of salted butter, and any other seasonings you’d like to the dish. Allow the pot to sit for another 5-10 minutes after removing from the heat before serving.

 

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