Trinidadian Chicken Pelau

My mother has made Trinidadian Chicken Pelau all my life. She started making it when she and my father lived in Trinidad while my father went to University. I remember eating Pelau on weekends when we had painting parties at our home on St. George's Hill and it was always a staple on Sundays at the beach. Pelau is a meal in one... meat, vegetables, the starch from the rice. Chicken Pelau always makes me think of my home in Montserrat... fond memories of a time long past. I hope you enjoy this recipe. It is an adaptation from my mother's version.

• 1.5 Pounds chicken legs, skinned, removed and cut in half

• 1 Cup of water or Broth

• 1 Cup brown rice

• 1 Cup celery, diced

• 1 Cup yellow onions, diced

• 1 Cup carrots, diced

• 1 Cup red bell pepper, diced

• 1/2 Cup light (reduced-rat) coconut milk*

• 4 Cloves of garlic, minced

• 2 Cups pigeon peas, cooked (roughly 1 16-Oz can)

• 2 Tablespoon green seasoning** or you favorite poultry seasoning

• 1 Tablespoon brown sugar

• 1 Tablespoon olive oil or coconut oil (I prefer coconut oil... no surprise!)

• 1 Stalk of green onion, chopped (optional)

• 2-3 Sprigs thyme

• 1 Whole scotch bonnet pepper (More if you want hotter!)

• Salt, black pepper & cayenne pepper to taste

* This is a choice. Regular Coconut Milk would be fine.

** We make our own. We put it at the bottom of this recipe.

Combine the chicken, green seasoning, salt, black pepper and cayenne pepper in a large bowl. Let marinate for a minimum of 2 hours or overnight (best).

Use a heavy-bottom pot (or dutch oven) to heat oil over medium-high heat. Add brown sugar; cook sugar-oil mixture until sugar begins to bubble and darken to a deep rich brown (not black... or you've burned it). Keep a close eye on the pot and stir occasionally.

Add chicken and stir the chicken until it is evenly coated with the brown color. Let the chicken simmer for about 3 minutes, stirring occasionally.

Add rice and stir and cook for about 3 minutes. Add vegetables excluding whole pepper (thyme, bell peppers, celery, onions, garlic and carrots) and pigeon peas. Cook for about 3 minutes.

Stir in coconut milk and water and add the scotch bonnet pepper. Bring to a boil and reduce heat to simmer.

Cook covered for 45-50 minutes; stirring occasionally. Add salt and pepper if desired.

Serve warm. Serves 5-6 depending on their appetites.

The Green Seasoning...

Green seasoning is a major part of West Indian cooking! We use it to season just about all our meats. It’s fantastic on chicken and fish. We make a jar and keep it in the fridge until it’s done and then we make another one. I’m giving you this recipe so you can do the same!

• 1 Bunch green onion

• 1 Stalk celery

• 1 Small onion

• ½ Inch ginger

• 6 Cloves garlic

• 1 Teaspoon salt

• 2 Sprigs thyme

• ½ A bell pepper or a hand full of season peppers

• Juice of 1 lime

Whip everything in a blender until it is a green paste. That's it!

Please let me know how you like our Trinidadian Chicken Pelau via our Contact Us page, our Facebook Page, or Instagram.

Image courtesy of CaribbeanPot.com, a great source for excellent recipes!