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Trini Chicken Pelau

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Trini Chicken Pelau

EQUIPMENT

1 Pot

INGREDIENTS

  • 3 tbsp Vegetable Oil
  • 1/2 cup Brown Sugar
  • 1 whole Seasoned Chicken cut into pieces
  • 2 1/2 cups Rice
  • 2 tins Pigeon Peas
  • 6 cloves Garlic finely minced
  • 1/2 cup Onions minced
  • 2 bundles Chive chopped
  • 8 Pimento Peppers finely minced
  • 1 1/4 cup Pumpkin cubed
  • 1 cup Coconut Milk
  • Water
  • 2 tbsp Chief Brand Cook Up Spice Blend
  • 2 tsp Chief Brand Cinnamon Essence
  • 2 tbsp Chief Brand Casareep
  • 1 whole Scotch Bonnet Pepper
  • 3/4 cup Carrots cubed
  • 1/2 cup Corn Kernels
  • 2 bundles Chadon Beni or Coriander Leaves chopped
  • Chief Brand Salt and Black Pepper to Taste

INSTRUCTIONS

  1. Heat iron pot over high heat.
  2. Once pot is hot, add the oil and then add brown sugar.
  3. Once sugar begins to bubble and caramelise, stir using a pot spoon until sugar develops a deep amber with slight black jack colour.
  4. Immediately add your seasoned chicken pieces to the pot and stir to allow caramelised sugar to evenly coat the chicken. Allow chicken to stew (brown) for 10 minutes.
  5. Reduce heat to medium, add the rice and mix thoroughly with chicken. Allow rice to parch or brown with the chicken to develop a nutty flavour and caramel colour for about 4 - 5 minutes.
  6. Add pigeon peas followed by the garlic, onions, chives, pimentos and pumpkin.
  7. Add the coconut milk; cook up spice blend, cinnamon essence, casareep & enough water to cover the surface of the rice. Stir to distribute aromatics then add the whole pepper, cover and bring a slow boil. ( About 8 - 10 minutes )
  8. After this time, remove cover and add the carrots and the corn. Stir to combine and check the doneness of the rice at this point. If it’s a bit still hard or close to being done, gauge by adding a little more water and cover the pot; allowing it to cook for a few more minutes. However if pelau is still moist with sufficient liquid and close to being done, then leave uncovered and allow excess water to evaporate.
  9. Add the chadon beni, salted butter and taste for seasoning. Add salt and pepper as per your likeness and stir to ensure all ingredients are mixed well as this prevents the bottom from burning
  10. Do this until you have reached your desired consistency.


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