Trinidad Chicken Pelau

April 3, 2016

A savory one-pot meal with a combination of chicken, rice and pigeon peas.

This is a perfect weeknight meal that can be added in rotation to your family recipes.


After being out for a few weeks I am officially back with the recipe for one of the most popular dishes from Trinidad and Tobago.

In fact, pelau is unofficially the national dish of Trinidad (Tobago's is crab and dumpling first I feel).

If you are looking for a versatile one pot meal that has rice, pigeon peas and meat then you need to grab this pelau.

A flavorful meal that is extremely popular to take to beach limes, at parties, at outdoor concerts.

I think every West Indian country has it's own "national" dish, officially or unofficially. Or we easily associate a certain dish with an island.

Jerk is easily Jamaican. Pepper pot is for Guyana. Fungie is for Antigua and Barbuda. Conch is Bahamian. Crab and dumpling is for Tobago. Well pelau is simply Trini.


What is pelau and what does it mean?


Ten points for anyone who, seeing this word for the first time, pronounces it right.

It's pronounced pay-lao.

This is a master one-pot Caribbean dish. It is said to have been originated in the French West Indies but has become the popular dish of Trinidad and Tobago. So popular that it is officially the unofficial dish of Trinidad and Tobago.

It stemmed from chicken pilaf originally, but then adapted to the region and what was available.

It is one of those one-pot dishes everybody has their "way" of making. But at the most basic level, traditionally, the common ingredients are rice, pigeon peas, and some meat, most popularly chicken.

Pigeon peas is used because of the type of legume it is. It can stand up to the cooking pressure. It's can be found dried in packages, or fresh and even frozen. Fresh is the best in my opinion but all variations are great to use.

Over time we have seen variations of pelau with different meats being substituted: beef, pork, pigtail, and even fish. We even see substitutions for the type of peas (red beans/black eye peas) and the types of rice (brown rice instead of parboiled).

We have also seen no meat versions, where the dish just includes rice, peas, pumpkin, and some other vegetables.


How to Make Trini Pelau


A lot of people in the early stages of making pelau are a bit wary of getting the initial step of burning sugar or making "burnt sugar". This is the same process we use when making our stewed chicken.

We are not actually "burning" the sugar. We do not want that to happen because then you will get bitter-tasting meat. What we are trying to do is get the sugar to caramelize and then add the meat to it so that it browns to a nice color and gives a deep flavor to the meat.

I much prefer burning my own sugar, but you can also use bottled browning (which is what we do with the sugar) instead.

  
Some people also like to use oil with the sugar to caramelize it, but I do not usually do that, but you can. The oil helps the sugar to not stick to the pot as easily.

Once you get that sugar bubbling evenly in your heavy-bottom pot and it has a nice brown color, add your seasoned cuts of chicken and get it coated in the sugar and cooking for about 2-3 minutes.

Add your pigeon peas and also get that coated.

Once you add your rice, everything should be a good color. I use parboiled rice which stands up well to heavy cooking. If you decide to substitute with brown rice or jasmine, please know that it might require a little less cooking time.

Now is the time to get the pot to set and season up.

I love using fresh coconut milk here. It's pretty easy to make. But you can also use canned coconut milk. Just makes sure it's not sweetened.

Add in your pumpkin, carrots, and the other seasonings. Also your hot water. You can also substitute the water with chicken stock or chicken broth for added flavor.


If you like a little spicy, you can add a hot pepper like a scotch bonnet pepper.

And we are going to cover the pot and let this simmer down in this flavorful liquid.

Now there is a debate on wet pelau or dry pelau. And it all depends on your personal choice. I much prefer a grainy one which is considered dry. If you would like to have it be "wet" which is really more liquid you would need to up your liquid amounts a bit.

While cooking you can add more broth or water later down to get the texture you want. My recipe is going to create a "dry" pelau.

I like to add more seasonings at the end. Some fresh culantro/shado beni. Or even some more green seasoning or pimento peppers.

  


What to eat with pelau


By itself, this is a whole meal. But we know we need to have some sides.

Pelau is commonly used as a "lime" food at social events (beach, house party, social event, cricket match) and we need it to feed everybody. So we include other things for a full plate.

Some coleslaw, tomato and cucumber salad, cucumber chutney, and slices of avocado.

Don't forget to have some pepper sauce for the pepper-mouth people. And some people also like additional ketchup on their pelau.

Then we slurping down some cold coconut water, mauby or cold beers.

  

Storage and reheating


We can eat this all week. Yes, make a big pot of pelau on Monday and eating it till it finished on Thursday.

It's a one-dish meal that tastes better as it gets "stale". It lasts for up to five days in an air-tight container in the fridge.

If any leftovers after that can surely be frozen for up to three months. When ready to be eaten, take out of the freezer and place in the fridge, then warm up in the microwave.

Pelau is great to also make ahead and just warm up in time for your event.

It is my go-to meal for something, quick and flavorful and with not much effort.

The entire dish is cooked in one pot and makes clean up so easy

This is one of the dishes we refer to as "real trini food" and will always be a part of my menu whether I am at home or abroad.

I really encourage you to try this dish. If it's one Trini food you should try let it be pelau.




If you love one pot dishes, here are some more Caribbean based ones:
One pot Cuban yellow rice
Black eye peas and rice
Vegetable lo mein
Coconut milk pasta





Trinidad Chicken Pleau, One Pot Chicken Dish, Trini pelau,
Entree
Caribbean
Yield: 6
Author: Renz @ HomeMadeZagat
Trinidad Chicken Pelau

Trinidad Chicken Pelau

A step by step guide on making the unofficial Trinidad national dish, pelau. A hearty one pot dish of caramelized chicken with rice and pigeon peas.
Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M

Ingredients

Instructions

  1. Wash and clean chicken then season with green seasoning and set aside.
  2. Heat a heavy pot and add sugar, sprinkling evenly over the bottom of the pan.
  3. Leave sugar to caramelize until all sugar is brown.
  4. Add seasoned chicken, stirring to coat all chicken in browning
  5. Cook for 2 to 5 minutes
  6. Drain and add pigeon peas. Stir and cook for five minutes
  7. Add rice and combine
  8. Add coconut milk, water, pumpkin, peppers, onion, garlic, ginger, parsley, salt, black pepper, and ketchup
  9. Bring to boil, then lower heat.
  10. Simmer until rice is partially cooked (about 30 minutes)
  11. Add culantro
  12. Steam till rice is cooked 

Notes:

**Use additional water if rice will need more to be cooked


** You can season your meat as you would normally seasoning before cooking if you do not have green seasoning

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Renz HomeMadeZagat
Renz HomeMadeZagat

Hi guys, I’m Renz. I am the chief cook and bottle washer here at HomeMadeZagat. I am here sharing Caribbean recipes that I grew up eating and new ones I’ve fallen in love with over the years. I just want to showcase the amazing diversity of Caribbean food and that everyone can recreate these dishes.

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