This one pot wonder that just makes me smile. Chicken Pelau is one of the first meals I leant to cook and instantly fell in love. It is a very simple yet tasty dish. This can be eaten with different types of meat such as: chicken, beef or fish and the list goes on believe me the combinations are endless. It can also be strictly vegetarian and still hold a tremendous flavour. Some may argue that this dish is our national dish as it doest matter what time of the year it is we Trinis enjoy a good Chicken Pelau. Here the process of caramelization or what we like to say “browning “ takes place to not only give it a unique flavour but to also give it a great colour. Pelau can be used in any occasion whether its birthday parties or beach/river limes. Around Carnival time its one of the most cooked dishes because of this simplicity and versatility. I love a good Pelau with cold coleslaw or cucumber and tomato with a little salt. I hope this Carnival season you try this dish and make it your own. Enjoy
2 Cups Cuisine Parboiled rice
1/3 Cup Cuisine Brown sugar
2 tbsp Cuisine Soya bean oil
1 can Cuisine Green pigeon peas
1 lb Chicken-Seasoned
4 Cloves garlic
3 Cups Coconut milk
1 Hot pepper
Salt (to taste)
Pepper (to taste)
Place a pot on a medium heat then add the oil and sugar. Allow 30 seconds to 1 minute to pass then using a wooden spoon in a circular motion mix well.
Let the mixture sit for another 2-3 minutes until it has caramelized. Note : ( See video on this process)
Add the meat and mix until all the pieces are fully coated. Cover and allow to cook for 2-3 minutes.
Next place onion, garlic, rice and mix well. Let it sit for 2 minutes while stirring in between.
Add peas or any other vegetables you like and combine.
Place the coconut milk, salt, black pepper and a hot pepper.
Stir well, cover and let it cook until the rice is tender about 20-25 minutes. Note: (see video on a tip to help create some steam to get the rice tender.)
Serve hot and enjoy with your favourite condiment.