Pelau (Rice, chicken, & Pigeon Peas)
Serves 8 - 10
2 lbs chicken
1 tsp salt
1/2 tsp black pepper
2 tbsp mixed green seasoning
2 tsp mixed garlic
1 tsp Worcestershire Sauce
1 tsp soy sauce
2 tbsp. vegetable oil
2-3 tbsp brown sugar
2 1/2 cups parboiled or minute rice
1/2 cup chopped onion
1/2 cup chopped sweet or pimento peppers
1 1/2 cups cooked pigeon peas
1 tbsp salt
1 whole hot pepper with the stem
2 cups coconut milk
2 cups chicken broth or water
Method:
1. Season chicken with salt, pepper, green seasoning, minced garlic, Worcestershire sauce, soy sauce, and ketchup
2. Heat oil in a large heavy iron pot skillet
3. Add sugar and allow to burn until brown.
4. Add seasoned chicken and stir until pieces are well coated with burnt sugar; brown for 5 minutes
5. Add rice and turn often until well mixed. Cook for 3 minutes more
6. Add onion, sweet peppers and peas and cook for a few minutes, stirring a few times.
7. Add salt, hot pepper, coconut milk and broth. Bring to the boil, lower heat, cover and simmer until rice is cooked and all liquid is evaporated (about 25-30 minutes).
8. Add more liquid if rice is still hard and continue to cook for a few more minutes.
N.B. Pelau could also be baked in an oven. Cover pot with tin foil and bake at 350 degrees F for 30-35 minutes. Chopped carrots could also be added to pelau.
** Recipe adapted from The Multi-Cultural Cuisine of Trinidad & Tobago & The Caribbean Updated & Revised Edition: Naparima Girls' High School Cookbook Page 150
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