Trinidad Chicken Pelau Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 g ground black pepper
02 -
15 ml tomato ketchup
03 -
480 ml hot water
04 -
375–500 ml coconut milk
05 -
10 g salt
06 -
850 g canned pigeon peas, drained
07 -
80 g pumpkin, cubed
08 -
20 g chopped ginger
09 -
16 g chopped culantro
10 -
16 g chopped parsley
11 -
2 cloves garlic, chopped
12 -
80 g chopped pimento pepper
13 -
80 g chopped onion
14 -
400 g parboiled rice
15 -
75 ml brown sugar
16 -
45 ml green seasoning
17 -
900 g chicken cut into small chunks
# Instructions:
01 -
Give it a quick taste and see if it needs more salt or pepper. Dish it up while it's nice and hot.
02 -
Let everything come to a bubble, then drop the heat to low. Cover it up and let it gently cook until the rice soaks up most of the liquid and turns tender.
03 -
Toss in the hot water first, then follow with coconut milk. Stir it around so everything mixes well.
04 -
Pour in your ketchup, black pepper, salt, culantro, parsley, ginger, garlic, pimento pepper, onion, pumpkin, and parboiled rice. Give it a good mixing so it’s all together.
05 -
Mix in those drained pigeon peas and cook for another 5 minutes, giving it a little stir now and then.
06 -
Drop in your seasoned chicken with the bubbling sugar and stir so each piece gets covered. Let it brown for about 2 to 5 minutes, turning as needed.
07 -
Warm up your pot over medium heat, sprinkle in the brown sugar, and let it melt until it's really dark and bubbling.
08 -
Rinse and dry off your chicken pieces, then rub them up with the green seasoning. Set them aside and let them sit for a bit.
# Notes:
01 -
Want it soft and creamy? Pour in more coconut milk or hot water while it cooks. If you're after something firmer, just hold back on the extra liquid.