CHICKEN PELAU
Pelau, rice cooked with meat and vegetables, really exemplifies Trinidadian cuisine because it is an admixture of various cooking styles.
Provided by Ramin Ganeshram
Categories Dinner Milk/Cream Chicken Onion Rice Sauté Pea Hot Pepper Carrot Butternut Squash Parsley Simmer
Yield 6 servings
Number Of Ingredients 19
Steps:
- If using dried peas, soak them overnight in 3 cups of water. Drain. Bring 3 fresh cups of water to a boil in a saucepan and add the peas. Simmer for 15 minutes, or until cooked almost completely through. Drain and set aside. If using canned beans, drain, rinse with cold water, drain again, and set aside. Wash the rice by placing it in a colander or fine-mesh sieve and running cold water over it until the water runs clear, about 1 minute. Drain well and set aside.
- Heat the oil over medium heat in a Dutch oven or other heavy, deep pot. Add the sugar and swirl in the pot, stirring constantly; allow it to caramelize to a dark brown color. Add the chicken and stir well to coat. Add the onion and garlic and cook for 1 to 2 minutes, stirring constantly.
- Stir in 2 cups of water, the coconut milk, bay leaf, Green Seasoning, parsley, thyme, carrots, and scallions. Season with salt. Reduce the heat to medium-low, cover, and simmer for 10 minutes.
- Stir the rice, squash, peas, hot pepper, ketchup, and butter into the chicken. Cover and cook for 20 minutes, or until the peas and vegetables are tender. Remove lid and fluff the rice. The rice should be moist but not sticky. Remove bay leaf, thyme sprig, and hot pepper.
- Note: Pigeon peas are traditional in this dish, but pinto beans or black-eyes peas also work well because, like pigeon peas, they hold their shape well after cooking. Brown sugar is preferable for deeper flavor and color. Chicken is the most common meat in pelau, but cuts of stew beef or lamb work just as well. If using meat, up the cooking time before adding the rice to 40 minutes to allow the meat to get tender. In Tobago, pelau is often made with crab. West Indian pumpkin (also called calabaza) is ideal for this recipe, although the pie or "cheese" pumpkin common in the U.S., if in season, makes a very good substitute. Butternut squash will also work, although it will be slightly less sweet.
PELAU
Pelau (Rice, Chicken and Pigeon Peas) Popular Trinidad Dish that can be cooked with any type of meat. Recipe with some personal edits is from Trinidad and Tobago Naparima Girls' High School Cookbook
Provided by SpyceeTrini
Categories One Dish Meal
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Season chicken with salt, pepper, green seasoning, minced garlic, Worcestershire sauce, soy sauce and ketchup.
- Heat oil in a large heavy iron pot or skillet.
- Add sugar and allow to burn until brown.
- Add seasoned chicken and stir until pieces are well coated with burnt sugar; brown for 3-5 minutes. *Add more water if needed.
- Add rice and turn often until well mixed. Cook for 3 minutes more.
- Add onion, sweet peppers, carrots and pumpkin and cook for a few minutes, stirring a few times.
- Add peas, salt, hot pepper, coconut milk and broth. Bring to the boil, lower heat, cover and simmer until rice is cooked and all liquid is evaporated (about 25-30 minutes).
- Add more liquid if rice is still hard and continue to cook for few more minutes.
- Note: Pelau could also be baked in an oven. Cover pot with tin foil and bake at 350F degrees for 30-35 minutes.
TRINIDAD PELAU
Pelau is a stew from Trinidad made with either beef or chicken. The unique flavor comes from searing the meat in caramelized sugar then simmering with rice, coconut milk, and pigeon peas. Serve accompanied by slices of tomato, avocadoes, or cucumber.
Provided by TRINIREDLOCKS
Categories World Cuisine Recipes Latin American Caribbean
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Cook sugar in a large saucepan over medium heat until it begins to caramelize. Stir in the beef, and cook until well browned. Bring the water, coconut milk, rice, pigeon peas, and carrot to a simmer; cover and cook until rice is done, about 25 minutes. Stir in parsley to garnish.
Nutrition Facts : Calories 540.9 calories, Carbohydrate 58.3 g, Cholesterol 50.7 mg, Fat 24.8 g, Fiber 5.3 g, Protein 22.1 g, SaturatedFat 13.5 g, Sodium 69.4 mg, Sugar 7.9 g
CHICKEN PELAU
Posting for ZWT 5 For the Caribbean region Trindad This is different from the other Pelau recipe posted It is a one pot meal.
Provided by wicked cook 46
Categories One Dish Meal
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Rinse chicken and rub with lime.
- In a large bowl: add salt, black pepper, garlic, half of the brown sugar, and half of the worcestershire sauce to chicken, then set aside (the longer you let it sit, the better the flavor!).
- Heat oil in large deep pot. When hot, sprinkle in remaining brown sugar. Once sugar begins to bubble, add chicken and coat well until chicken is nicely browned.
- Add carrots, rice, hot pepper, water and coconut milk. Mix well. Cover tightly and cook on very low heat 30-45 mins until rice is almost fully cooked. Do not stir while cooking.
- Add pigeon peas and raisins. Continue cooking on low heat 10-15 mins until rice is fully cooked. Add additional worcestershire sauce to taste.
- VARIATION: pork or beef can be used instead of chicken.
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TRADITIONAL TRINIDADIAN CHICKEN PELAU RECIPE | DELICIOUS.
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5/5 (3)Category Chicken Salad RecipesServings 4Total Time 45 mins
- Put the chicken into a large, shallow plastic container, ideally with a lid. Carefully stab a knife into each piece of chicken about 3 times. Use a measuring spoon to sprinkle the chicken seasoning and curry powder over the chicken, then use a fork to turn the chicken and cover in seasoning. Sprinkle with the soy sauce, chopped onion and crushed garlic. Run your thumb and forefinger down each thyme stem to remove the leaves, then add these to the chicken. Stir with a fork, cover tightly with a lid (if you have one) and gently shake it all together. You can put this into the fridge for a couple of hours if you want the chicken to be really full of flavour, although it’s fine to use it right away.
- Pour the oil into a 30cm frying pan, add the sugar and put over a medium heat for about 5-7 minutes. Keep looking at the mixture, but don’t stir it. When it turns a mid-golden brown, it means the sugar has caramelised. Stand well back and ask an adult to quickly tip the chicken into the pan. Cover it with a lid, and don’t touch it for 5 minutes.
- Lift the lid, turn the chicken pieces over, cover and cook for another 5 minutes until a lovely, rich golden brown colour.
- Pour the rice into a measuring jug until it comes up to the 300ml mark, then tip into the pan. Pour 700ml cold water into the plastic container you used to season the chicken, then pour this into the pan, too. Cover and cook for 20 minutes over a gentle heat without lifting the lid.
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