Trini cooking is a reflection of our diverse cultural heritage. Our cuisine is heavily influenced by African, Indian, European, and indigenous Amerindian cultures. Pelau, which is a one-pot rice dish, is a staple in Trinidadian cuisine and is a prime example of our fusion of cultures. Pelau is a dish that is made with rice, coconut milk, pigeon peas, and a variety of meats such as chicken or beef.
The combination of spices and herbs like thyme, garlic, and scallion give the dish its distinct flavor profile. Pelau is a versatile dish that can be customized to suit individual preferences. For example, some people like to add carrots, pumpkin, or other vegetables to their pelau. It is a popular dish at social gatherings and is often served with a side of coleslaw or potato salad. Pelau is not only a delicious meal but is also a symbol of our Trinbagonian heritage and a testament to our rich cultural diversity. Here is a version of pelau, chicken pelau.
Prep Time: 1 hour 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour 55 minutes
Course: Rice Dishes
Cuisine: creole
Ingredients
- TO SEASON CHICKEN:
- 2 lbs. chicken
- 2 bundles chive chopped
- 3 cloves garlic chopped
- 1 onion chopped
- 1 dash oregano
- 1 dash parsley
- 1 dash paprika
- 1 tsp. salt
- OTHER
- 4 tbsp. green seasoning
- 2 big leaf thyme
- 1 sprig spanish thyme
- 5 sprigs fine leaf thyme
- 1 pimento chopped
- 1 celery chopped
- 4 leaves chadon beni chopped
- 1 lime
- 1 tbsp. sugar
- 1 tin pigeon peas 440g
- 2 tbsp. oil
- 2 1/2 cups rice
- 1 cup coconut milk
- 1/2 cup pumpkin chopped
- 3 tbsp. tomato paste
- 2 tbsp. golden ray margarine or butter
- Water
Instructions
- Wash the herbs and set aside. Cut up the chicken and wash with lime. Season with the herbs and green seasoning. Marinate for at least 1 hour.
- Over a medium flame, caramelize the sugar. Add the chicken. Allow to coat evenly with the sugar and let it cook in its own juices for about 3 minutes.
- Add about 1/2 cup water and the 2 tablespoon of oil. Simmer for about 4 minutes. Add the pigeon peas, pumpkin,and 1/2 cup of water. Allow to simmer for about 4 minutes. Add 1 cup of coconut milk and the rice. Stir the pot to mix the ingredients.
- Add the golden ray margarine and tomato paste. Allow to simmer until the rice is cooked. Occasionally stir the pot. When the rice is cooked lower the flame very low and allow the excess water to evaporate.
- Serve hot with cole slaw.
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Recipe © Simply Trini Cooking. All rights reserved
Pelau II
Ingredients
- TO SEASON CHICKEN:
- 2 lbs. chicken
- 2 bundles chive chopped
- 3 cloves garlic chopped
- 1 onion chopped
- 1 dash oregano
- 1 dash parsley
- 1 dash paprika
- 1 tsp. salt
- 4 tbsp. green seasoning
- 2 big leaf thyme
- 1 sprig spanish thyme
- 5 sprigs fine leaf thyme
- 1 pimento chopped
- 1 celery chopped
- 4 leaves chadon beni chopped
- 1 lime
- 1 tbsp. sugar
- 1 tin pigeon peas 440g
- 2 tbsp. oil
- 2 1/2 cups rice
- 1 cup coconut milk
- 1/2 cup pumpkin chopped
- 3 tbsp. tomato paste
- 2 tbsp. golden ray margarine or butter
- Water
Instructions
- Wash the herbs and set aside. Cut up the chicken and wash with lime. Season with the herbs and green seasoning. Marinate for at least 1 hour.
- Over a medium flame, caramelize the sugar. Add the chicken. Allow to coat evenly with the sugar and let it cook in its own juices for about 3 minutes.
- Add about 1/2 cup water and the 2 tablespoon of oil. Simmer for about 4 minutes. Add the pigeon peas, pumpkin,and 1/2 cup of water. Allow to simmer for about 4 minutes. Add 1 cup of coconut milk and the rice. Stir the pot to mix the ingredients.
- Add the golden ray margarine and tomato paste. Allow to simmer until the rice is cooked. Occasionally stir the pot. When the rice is cooked lower the flame very low and allow the excess water to evaporate.
- Serve hot with cole slaw.
