Name: Pelau
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Cuisine: Trinidadian
Ingredients: 1 kg chicken thighs, cut into pieces; 2 tbsp brown sugar; 2 tbsp vegetable oil; 2 tbsp green seasoning (culantro, garlic, onion, blended); 1 count onion, diced; 1 count hot pepper, whole; 350 g long-grain rice, rinsed; 1 can pigeon peas, drained; 400 ml coconut milk; 300 ml water; 2 count carrots, diced; 2 tsp salt

Method

Marinate the chicken

Toss the chicken pieces with the green seasoning and let them marinate briefly.

15 min

Burn the sugar

Heat the oil in a heavy pot until very hot, add the brown sugar, and let it melt and darken almost to the point of smoking.

This is the signature step of pelau — the sugar should turn deep brown, right at the edge of burning, to give the dish its dark color. Have the chicken ready to add the moment it darkens.

2 min

Sear the chicken in the caramel

Immediately add the chicken pieces to the darkened sugar and sear them, stirring quickly to coat every piece.

5 min

Add aromatics and peas

Add the onion, whole hot pepper and pigeon peas, and stir together for a minute.

1 min

Add rice and liquid

Stir in the rinsed rice, coconut milk, water and salt, and bring to a simmer.

Simmer covered

Add the diced carrots, cover, and cook on low heat until the rice is tender and all the liquid is absorbed.

25 min

Rest and serve

Remove the whole hot pepper, let the pelau rest off the heat for a few minutes, then fluff and serve.

5 min

Pelau

Ingredients

Method

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