A traditional Caribbean dish combining chicken, rice, and peas, cooked in coconut milk and seasoned with aromatic spices.
Ingredients
Chicken Pelau
- 2lbchicken
- 2cupsparboiled rice
- 1cancoconut milk
- 1cuppigeon peas
- 2tbspvegetable oil
- 2tbspbrown sugar
- 1pieceonion
- 3clovegarlic
- 1piececarrot
- 2piecescallions
- 1/2piecegreen bell pepper
- 1tspthyme
- 1tspblack pepper
- 1tspsalt
- 1/2tsppaprika
- 1/2tspall-purpose seasoning
- 1pieceScotch bonnet pepper
- 3cupschicken broth
- 1tbspbutter
- 1piecelime
Nutrition (per serving)
Calories
704.0kcal (35.2%)
Protein
44.0g (88%)
Carbs
72.0g (26.18%)
Sugars
4.0g (8%)
Healthy Fat
12.1g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
How to make Chicken Pelau
Prepare the Chicken
Wash the chicken with lime juice and rinse with water.
Season with salt, black pepper, thyme, paprika, and all-purpose seasoning. Let it marinate for at least 30 minutes.
Caramelize the Sugar
Heat oil in a large pot over medium heat.
Add brown sugar and let it melt and bubble until it turns dark brown, but not burnt.
Cook the Chicken
Add the seasoned chicken to the caramelized sugar and let it brown for about 5-7 minutes. Stir occasionally.
Sauté Aromatics
Add onion, garlic, scallions, bell pepper, and carrot. Stir and cook for another 3 minutes.
Combine Ingredients
Stir in the pigeon peas and rice, ensuring everything is well coated in the seasonings.
Pour in the coconut milk and chicken broth. Add the Scotch bonnet if using.
Cover and let simmer over medium-low heat for 30-40 minutes until the liquid is absorbed and the rice is tender. Stir occasionally.
Finish and Serve
Remove from heat and stir in butter for added richness. Let the pelau rest for 5 minutes before serving.
Serve hot with coleslaw, cucumber salad, or avocado slices.
Nutrition (per serving)
Nutrition (per serving)
Calories
704.0kcal (35.2%)
Protein
44.0g (88%)
Carbs
72.0g (26.18%)
Sugars
4.0g (8%)
Healthy Fat
12.1g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
Trinidad Green Seasoning is a flavorful herbal blend used in Caribbean cooking to marinate meats, seafood, and vegetables.
FAQS
How can I make Chicken Pelau suitable for a gluten-free diet?
To make Chicken Pelau gluten-free, ensure that all your seasonings, including the all-purpose seasoning, are labeled gluten-free. You can also substitute the parboiled rice with gluten-free rice varieties like jasmine or basmati rice, which will work well in this dish.
What are some good substitutions for pigeon peas in Chicken Pelau?
If you can't find pigeon peas, you can substitute them with black-eyed peas or chickpeas. Both options will add a similar texture and flavor to the dish, ensuring your Chicken Pelau remains delicious.
How should I store leftover Chicken Pelau?
To store leftover Chicken Pelau, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 3 months. Just be sure to reheat thoroughly before serving.
What side dishes pair well with Chicken Pelau?
Chicken Pelau pairs wonderfully with coleslaw, cucumber salad, or avocado slices. You can also serve it with fried plantains or a simple green salad to complement the rich flavors of the dish.
What is the cooking process for making Chicken Pelau from scratch?
To make Chicken Pelau, start by washing the chicken with lime juice and marinating it with spices. Heat oil in a pot, caramelize brown sugar, and brown the chicken. Add vegetables, rice, pigeon peas, coconut milk, and chicken broth, then simmer until the rice is tender. Finish with butter for richness and let it rest before serving.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia