credit
recipe and technique from this video. go watch it.
the dish
Pelau is the easiest answer to "what's for dinner" in most Trini households. It's chicken browned in caramelized sugar (burnt sugar, almost but not quite black), then rice, pigeon peas, coconut milk, and herbs all cooked together in one pot. Protein, carb, and veg in one go. No sides needed, though a little cucumber chow on the side never hurt anyone.
The trick is the sugar. Take it too far and it's bitter, not far enough and you just have brown rice. Pull it when it's frothing and almost-but-not-quite smoking, drop the chicken in, and don't second-guess it.
at a glance
ingredients
- 4 lbs chicken pieces (whole cut up, thighs, or drumsticks), washed and drained
- 6 tbsp green seasoning
- 1 onion, chopped
- 2 tbsp minced garlic
- 4 tbsp ketchup
- Hot pepper, to taste
- Salt and pepper, to season
- 2 tbsp oil
- ½ cup brown sugar
- 4 scallions, chopped
- 1 stalk celery, diced
- 3 cups parboiled rice, washed and drained
- 2 cups pigeon peas (1 can, rinsed and drained, or dried, see notes)
- 1 medium carrot, diced (or ½ pack peas & carrots)
- 1 red bell pepper
- 10 sprigs thyme, chopped
- 1 can coconut milk, diluted with 3 cups hot water
- Salt and pepper, to taste
method
If using a whole chicken, cut into 2-inch pieces. Wash with lime or lemon juice and several changes of water. Drain well. Mix with half the green seasoning (reserve the rest), ½ the onion, garlic, ketchup, salt, and pepper. Cover and marinate at least an hour. Overnight is better.
Heat oil in a heavy-bottomed pot or dutch oven over medium heat. Add the brown sugar and let it froth, expand, bubble, and darken, but not black and smoking. If it goes black, dump it and start over. This step is the whole dish.
Drop the seasoned chicken in immediately and stir for about 5 minutes to coat. Add the scallions, remaining onion, remaining green seasoning, and celery. Cover and cook until ~70% done, stirring occasionally, about 15 minutes.
Rinse the rice until the water runs clear. Add to the pot with the pigeon peas, carrots, bell pepper, and thyme. Stir for about 3 minutes.
Mix the coconut milk with 3 cups hot water and pour into the pot, enough to cover everything by about an inch. Season with salt and pepper. Bring to a boil, then drop to a low simmer and cover tightly. Cook for ~30 minutes, until the rice is done and the liquid has evaporated. Stir midway so nothing sticks. Taste and adjust salt.
notes
Dried peas: Soak overnight, drain. Boil 1 cup soaked peas in 4 cups water until cooked, then drain (save the liquid if you want a deeper flavor base) and use as you would canned. If using canned, just rinse first.