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Pelau is a beloved one-pot dish from Trinidad and Tobago, featuring rice, chicken, and pigeon peas simmered in a rich blend of flavors. Often enjoyed at gatherings and family meals, it reflects the vibrant culinary heritage of the islands. This dish is particularly popular for its hearty nature and is often served during celebrations.
In a large bowl, season the chicken pieces with salt, black pepper, soy sauce, and Worcestershire sauce. Let it marinate for at least 30 minutes.
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the brown sugar and let it melt and caramelize until it becomes a deep brown color, being careful not to burn it.
Add the seasoned chicken pieces to the pot, stirring to coat them in the caramelized sugar.
Cook the chicken until it is browned on all sides, about 5-7 minutes.
Add the finely chopped onion, minced garlic, fresh thyme, fresh parsley, and tomato paste to the pot. Stir well to combine and cook for another 2-3 minutes.
Stir in the pigeon peas, diced carrots, and chopped green bell pepper (if using).
Add the rice to the pot, stirring to combine with the chicken and vegetables.
Pour in the coconut milk and water or chicken broth.
Add the whole Scotch bonnet pepper if using, being careful not to break it open unless you want extra heat.
Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and let it simmer for about 25-30 minutes, or until the rice is cooked and the liquid is absorbed.
Check occasionally and add more water or broth if needed to prevent the rice from sticking to the bottom of the pot.
Once the rice is cooked and the liquid is absorbed, remove the pot from the heat.
Let the pelau sit for a few minutes before fluffing it with a fork.
Remove the Scotch bonnet pepper before serving.
Enjoy your meal!
Pelau is a traditional Trinidadian dish made with rice, chicken, and pigeon peas, cooked together with a variety of spices and seasonings.
Pelau originates from Trinidad and Tobago, where it has become a staple in the local cuisine, showcasing the island's diverse culinary influences.
Key ingredients include long-grain parboiled rice, chicken, pigeon peas, onion, garlic, thyme, and brown sugar.
Pelau takes approximately 60-80 minutes to prepare and cook.
Pelau is often served with a side of coleslaw or fried plantains, and it's great accompanied by a refreshing salad.