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Trinidadian Pelau Rice Recipe

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Trinidad Pelau with Chicken and Pigeon Peas The Treats of Life
Trinidad Pelau with Chicken and Pigeon Peas The Treats of Life from thetreatsoflife.com

Description

Trinidadian Pelau Rice is a popular Caribbean dish that combines rice, chicken, and vegetables with a blend of spices and coconut milk. This dish is packed with flavor and is a staple in Trinidadian cuisine. It's perfect for family dinners, potlucks, and special occasions.

Prep Time

Preparation time for this dish is approximately 30 minutes.

Cook Time

Cooking time for this dish is approximately 1 hour and 15 minutes.

Ingredients

  • 1 cup of parboiled rice
  • 1 1/2 pounds of chicken thighs
  • 1 can of coconut milk (13.5 oz)
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon of thyme
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of salt
  • 1 carrot, peeled and diced
  • 1/2 cup of green beans, trimmed
  • 1/2 cup of pigeon peas
  • 2 tablespoons of vegetable oil
  • 1 tablespoon of brown sugar

Equipment

  • Large pot with a lid
  • Large skillet
  • Cutting board
  • Chef's knife
  • Measuring spoons
  • Wooden spoon

Method

  1. Season the chicken with thyme, paprika, black pepper, and salt. Set aside.
  2. Heat the vegetable oil in a large pot over medium heat. Add the chicken and brown on all sides. Remove from the pot and set aside.
  3. Add the onion and garlic to the same pot and sauté until the onion is soft and translucent.
  4. Add the brown sugar and stir until it dissolves.
  5. Add the rice to the pot and stir to coat it with the onion mixture.
  6. Add the chicken back to the pot along with the coconut milk, carrot, green beans, and pigeon peas. Stir to combine.
  7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
  8. Let the rice cook for 45 minutes, stirring occasionally to prevent sticking.
  9. After 45 minutes, remove the lid and let the rice cook for an additional 15-20 minutes, or until the liquid has been absorbed and the rice is tender.
  10. Remove from heat and let the rice rest for 10 minutes before serving.

Notes

  • You can substitute chicken thighs with chicken drumsticks or chicken breasts.
  • If you don't have pigeon peas, you can use black-eyed peas or kidney beans.
  • For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.

Nutrition Info

  • Calories: 486
  • Protein: 29g
  • Fat: 28g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Sugar: 4g

Recipe Tips

  • Make sure to use parboiled rice, as it holds up better to the cooking process and won't become mushy.
  • Don't skip browning the chicken, as it adds depth of flavor to the dish.
  • If the rice is still undercooked after the 45 minutes, add a bit more liquid (either water or chicken broth) and continue cooking until it's tender.

Enjoy this delicious Trinidadian Pelau Rice recipe with your family and friends!


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