Pelau

Pelau

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Rice Dishes
Cuisine: creole
Calories:
Author: Felix (Simply Trini Cooking)

Ingredients

  • lb chicken seasoned
  • 1 onion
  • 2 tbsp sugar
  • 2 cloves garlic
  • 1 sprig chive
  • 1 tbsp tomato paste or ketchup
  • 1 bouillon cube optional
  • 2 cups water
  • 1 cup coconut milk
  • 1 tin processed pigeon peas or 1 cup fresh pigeon peas
  • 1 whole green hot pepper
  • cups rice
  • 1 cup chopped pumpkin
  • 1 medium carrot peeled and diced
  • 4 small ochros optional
  • 1/2 cup whole corn optional
  • 2 tbsp oil
  • Salt to taste

Instructions

  • Clean the chicken and cut into small pieces. Season with lime juice and salt, pepper, chive, thyme, chadon beni, and parsley. Set aside to marinate for at least 3 hours.
  • In a deep pot heat 2 tablespoons of sugar until slightly brown. Add the seasoned chicken. Stir in a little water ( about 1/4 cup) and cook until evenly browned.
  • Continue to simmer for about 3 minutes. Prepare the peas, carrots, pumpkin, vegetables and herbs for the pot. Add to the boiling liquid. Stir then add the rice and coconut milk.
  • Add water and tomato paste (and bouillon cube). If you wish you can add the hot pepper now. Cover and simmer for 10 minutes.
  • Uncover and stir occasionally so the rice doesn't stick. Cover, reduce to a simmer, and cook until the liquid has evaporated. If you add hot pepper, remove it from the pot. Serve pelau with cole slaw or green salad.

 

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Recipe © Simply Trini Cooking. All rights reserved

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