Pelau : How to make this delicious Carribean dish

 

Pelau is a delicious one-pot dish that's popular in Trinidad and Tobago and throughout the Caribbean. It typically consists of rice, pigeon peas, and a variety of meats (often chicken or pork) cooked together with a blend of spices and herbs. Here's a basic recipe for preparing chicken pelau:

Ingredients:

• 2 cups of long-grain parboiled rice
• 2 lbs (about 1 kg) of chicken pieces (you can use a whole chicken cut into parts or bone-in chicken thighs and drumsticks)
• 1 cup of pigeon peas (fresh or frozen) or canned pigeon peas
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 2 tablespoons of vegetable oil
• 2 tablespoons of brown sugar
• 2 tablespoons of soy sauce
• 2 tablespoons of Worcestershire sauce
• 2 tablespoons of ketchup
• 1 teaspoon of paprika
• 1 teaspoon of dried thyme
• 1 teaspoon of black pepper
• 1 Scotch bonnet pepper (optional, for heat)
• 3 cups of chicken broth or water
• Salt to taste
• Chopped fresh parsley or cilantro for garnish

Instructions:

1. Season the Chicken: In a large bowl, season the chicken pieces with salt, black pepper, paprika, minced garlic, and Worcestershire sauce. Allow the chicken to marinate for at least 30 minutes, but longer if possible (overnight is ideal).

2. Sear the Chicken: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the brown sugar to the hot oil, and when it begins to caramelize and turn golden brown, add the seasoned chicken pieces. Sear the chicken until it's browned on all sides. This step adds flavor to the pelau.

3. Add the Onions: Add the chopped onions to the pot and sauté for a few minutes until they become translucent.

4. Add the Remaining Ingredients: Stir in the soy sauce, ketchup, dried thyme, and Scotch bonnet pepper (if using). Cook for a couple of minutes to meld the flavors.

5. Add the Rice and Pigeon Peas: Add the washed and drained rice and the pigeon peas to the pot. Stir everything together so the rice and peas are coated with the seasonings.

6. Pour in the Liquid: Pour in the chicken broth or water until it covers the rice and chicken. Bring the mixture to a boil.

7. Simmer and Cook: Reduce the heat to low, cover the pot, and let the pelau simmer for about 25-30 minutes or until the rice is cooked, and the liquid is absorbed. You may need to stir occasionally to ensure the rice doesn't stick to the bottom of the pot. If the rice is still firm but the liquid is mostly absorbed, you can add a bit more liquid and continue simmering.

8. Serve: Once the rice is cooked and the pelau is nice and flavorful, remove it from the heat. Garnish with chopped fresh parsley or cilantro. You can also add some sliced green onions for extra flavor.

9. Enjoy: Pelau is often served with a side of coleslaw or a simple salad. It's a flavorful, satisfying dish that's perfect for gatherings and celebrations.

Please note that the Scotch bonnet pepper is optional but adds heat. If you prefer a milder pelau, you can omit it or remove the seeds and membrane to reduce the spiciness.