Chicken Pelau
This traditional Trinidadian dish is so flavorful, the best part is you can freestyle with the meats and different spices to create you own flavorful masterpiece.
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Ingredients
2 lbs. chicken ( any parts)
1 tsp salt
2 tsp. garlic powder
2 tsp. onion powder
1 tsp paprika
2 tsp dry jerk seasoning
1 tbsp. fresh garlic
1 tbsp. browning ( more or less to adjust color)
a few pieces of scotch bonnet pepper (optional)
1/4 cup onion. chopped
2 stalks of green onion, chopped
a few sprigs of thyme
1/2 cup chopped carrots
1 cup pigeon pea ( gungo peas )
1 cup coconut cream
1/4 cup bell peppers ( any color, i prefer a mix of color)
2 cups of long grain white rice
Directions
- In a mixing bowl, combine cleaned chicken and all the powdered seasoning, along with the chopped garlic, scotch bonnet pepper and browning. mix well together.
- Heat oil in a Dutch pot and add chicken. sauté chicken for about 5 minutes, then add about 3 cups of water and let the chicken cook for about 15 to 20 minutes.
- Once the chicken is cooked, add in onion, carrots, pigeon pea, green onions, thyme and coconut cream. Stir, taste to see if additional salt is needed and let simmer for about 5 minutes.
- Add in washed rice and bell peppers, stir and add additional water if needed. cover and let cook on low heat until rice is tender. Low heat is recommended because with the sugar content from the veggies the rice is easier to burn on the bottom than if you were making plain rice
- check your rice a couple times throughout the process to ensure its not sticking on the bottom and to see if additional water is needed. once rice is tender remove from heat and serve warm.