Main CourseDinner

Trinidadian Chicken Pelau

Name: Trinidadian Chicken Pelau
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 حصص
Cuisine: caribbean
Ingredients: 900 g chicken thigh boneless, skinless, cut into 1-inch pieces; 30 ml lime juice; 1 ملعقة صغيرة salt; 0.5 ملعقة صغيرة black pepper; 3 فص garlic minced; 1 ملعقة كبيرة ginger grated; 0.5 قطعة scotch bonnet pepper finely chopped, seeds removed for less heat (اختياري); 2 قطعة green onion chopped; 1 ملعقة صغيرة thyme dried; 2 ملعقة كبيرة ketchup; 2 ملعقة كبيرة vegetable oil; 2 ملعقة كبيرة brown sugar; 1 قطعة yellow onion chopped; 1.5 كوب rice long-grain, rinsed until water runs clear; 1 علبة معدنية pigeon pea drained and rinsed; 1 علبة معدنية coconut milk full-fat; 1 كوب water or chicken broth

This one-pot Trinidadian chicken pelau features seasoned chicken, rice, and pigeon peas cooked together in a rich, caramelized sugar base. It's a hearty and flavorful dish, perfect for a satisfying meal.

وصفة أصلية من Forkin

الوقت الإجمالي: 1 س 10 د
عدد الحصص: 4
الصعوبة: متوسطة

خالٍ من الغلوتين

تحضير المكوّنات

المكوّنات

900 gchicken thigh, boneless, skinless, cut into 1-inch pieces
30 mllime juice
1 ملعقة صغيرةsalt
0.5 ملعقة صغيرةblack pepper
3 فصgarlic, minced
1 ملعقة كبيرةginger, grated
0.5 قطعةscotch bonnet pepper, finely chopped, seeds removed for less heat(اختياري)
2 قطعةgreen onion, chopped
1 ملعقة صغيرةthyme, dried
2 ملعقة كبيرةketchup
2 ملعقة كبيرةvegetable oil
2 ملعقة كبيرةbrown sugar
1 قطعةyellow onion, chopped
1.5 كوبrice, long-grain, rinsed until water runs clear
1 علبة معدنيةpigeon pea, drained and rinsed
1 علبة معدنيةcoconut milk, full-fat
1 كوبwater, or chicken broth

الأدوات

large bowl · cutting board · knife · measuring cups and spoons · large pot with lid

طريقة التحضير

خطوة بخطوة

1
In a large bowl, combine the chicken, lime juice, salt, black pepper, garlic, ginger, scotch bonnet pepper (if using), green onion, thyme, and ketchup. Mix well to coat the chicken, then cover and marinate in the refrigerator for at least 20 minutes, or up to several hours.
حوالي 20 د
ملاحظة الطاهي: For best flavor, marinate the chicken for at least an hour.
2
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
حوالي 1 د
3
Add the brown sugar to the hot oil and cook, stirring constantly, until the sugar melts, darkens to a deep amber color, and begins to smoke slightly. This process creates the characteristic dark color and flavor of pelau, so be careful not to burn it.
حوالي 3 د
ملاحظة الطاهي: Watch the sugar carefully, as it can burn quickly. Remove from heat immediately if it gets too dark.
4
Carefully add the marinated chicken pieces to the pot, stirring quickly to coat them in the caramelized sugar. The sugar will seize up, but will dissolve as the chicken cooks.
حوالي 2 د
ملاحظة الطاهي: Be cautious as the sugar will be very hot and may splatter.
5
Sear the chicken for about 5-7 minutes, turning occasionally, until browned on all sides. The sugar will melt and create a rich sauce.
حوالي 7 د
6
Add the chopped yellow onion to the pot and cook for 3-5 minutes until softened.
حوالي 4 د
7
Stir in the rinsed rice and pigeon peas, mixing them well with the chicken and aromatics.
حوالي 1 د
8
Pour in the coconut milk and water (or chicken broth). Bring the mixture to a boil, then reduce the heat to low.
حوالي 3 د
9
Cover the pot tightly and simmer for 25-30 minutes, or until the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
حوالي 28 د
ملاحظة الطاهي: Resist the urge to peek! Keeping the lid on helps the rice cook evenly.
10
Once cooked, remove the pot from the heat and let it sit, covered, for 5 minutes.
حوالي 5 د
11
Fluff the pelau with a fork and serve hot.
حوالي 1 د

حافظ على جودتها

الحفظ

Store leftover pelau in an airtight container in the refrigerator.

إعادة التسخين

Reheat gently in a microwave or on the stovetop with a splash of water or broth to prevent drying out.