Pelau Paradise
Pelau is a popular one-pot dish in Trinidad and Tobago, known for its rich flavors and hearty ingredients. This Pelau Paradise recipe will transport you to the Caribbean with its aromatic spices and tender meat.
Ingredients
- 2 lbs chicken thighs, cut into pieces
- 2 cups parboiled rice
- 1 can (15 oz) pigeon peas, drained and rinsed
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, sliced
- 1 cup pumpkin, diced
- 2 tbsp brown sugar
- 3 tbsp vegetable oil
- 2 cups coconut milk
- 3 cups chicken broth
- 2 tbsp green seasoning (blend of herbs and spices)
- 1 scotch bonnet pepper, whole
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- Salt and pepper to taste
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the brown sugar and let it caramelize.
- Add the chicken pieces and cook until browned on all sides.
- Stir in the green seasoning, onion, garlic, and bell pepper. Cook for a few minutes until the vegetables are softened.
- Add the rice, pigeon peas, carrots, and pumpkin to the pot. Stir to combine with the chicken and vegetables.
- Pour in the coconut milk and chicken broth. Add the whole scotch bonnet pepper, Worcestershire sauce, soy sauce, salt, and pepper. Stir well.
- Bring the pot to a boil, then reduce the heat to low. Cover and let the pelau simmer for 30-40 minutes, or until the rice is cooked and the liquid is absorbed.
- Once cooked, fluff the pelau with a fork and remove the scotch bonnet pepper before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 400 per serving
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 15g
Supplies
Large pot Cooking spoon Cutting board Knife Measuring cups and spoons
Tools
Stove
Serving suggestions
Serve the pelau with a side of coleslaw and sliced avocado for a complete meal.
Tips & tricks
For an extra kick of heat, serve with a side of pepper sauce.
Cost
$20