Trinidad and Tobago / Main
Pelau
Rice with chicken, pigeon peas and coconut milk, browned in burnt sugar.
Ingredients
- Chicken, in pieces1.2 kg
- Long-grain rice500 g
- Pigeon peas, half-cooked300 g
- Coconut milk400 ml
- Brown sugar3 tbsp
- Green seasoning4 tbsp
- Onion1
- Carrot1
- Pumpkin200 g
- Scotch bonnet1
- Ketchup2 tbsp
- Vegetable oil60 ml
- Coleslaw, to serve300 g
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Marinate the chicken in the green seasoning, ketchup, salt and pepper for at least an hour.
Heat the oil in a heavy pot and add the sugar, without stirring it with a spoon.
Wait until the sugar darkens almost to black and starts to smoke, and put the chicken in at once.
Fry the chicken, turning it in the caramel, until every piece is dark brown.
Add the onion, carrot, pumpkin and pigeon peas and warm them five minutes.
Add the rinsed rice, pour in the coconut milk and water to a finger above and drop in the whole chilli.
Cover and cook twenty-five minutes on a low heat without opening it. Serve with coleslaw.
