Chicken Pelau

Pelau is a popular one pot dish in Trinidad and Tobago. It comprises rice, meat, peas and other vegetables and coconut milk.  It is a easy to prepare and store especially when heading to the beach or making a river lime.  Pelau is usually served with fresh salad such as cucumber and lettuce, coleslaw and slices of avacado or as we call it, zaboca.

The type of meat that is cooked in this dish can be chicken, beef, pork or a combination of meats.  It really depends on the chef to use whatever type of meat they prefer.  The peas used in making pelau is usually pigeon peas, it can be fresh or in the tin.  I personally prefer to use fresh pigeon peas in making pelau.  Here is a recipe to make this yummy dish -

1 chicken cleaned, cut into small pieces and seasoned with chive, celery, shadon beni, ginger, garlic, and thyme and salt

1 Onion

2 tbsp sugar

2 cloves garlic

1 sprig chive

2 cups water
1 cup coconut milk

1 cup fresh pigeon peas or 1 tin processed pigeon peas

1 whole hot green pepper 

1 ½ cups rice                  

1 cup chopped pumpkin

1 medium carrot, peeled and diced

4 pimento peppers, chopped

1 sml piece of ginger, grated

2 tbsp oil

salt to taste

In a deep iron pot heat 2 tablespoon of sugar until slightly brown. Add the seasoned chicken.  Stir in a little water and 2 tbsp oil and cook until evenly browned. Prepare the peas, carrots, pumpkin, vegetables, garlic and ginger for the pot. Add it all to the boiling liquid. Stir. Add the rice and coconut milk Add water and hot pepper.  Cover the pot.  Uncover and stir occasionally so the rice doesn’t stick.  Ensure you remove the hot pepper before stirring. Cover, reduce to a simmer, and cook until the liquid has been absorbed and the rice has been cooked. Remove hot pepper and serve.