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 portioner
Cuisine: caribbean
Ingredients: 900 g chicken thigh boneless, skinless, cut into 1-inch pieces; 30 ml lime juice; 1 tsk. salt; 0,5 tsk. black pepper; 3 fed garlic minced; 1 spsk. ginger grated; 0,5 stk. scotch bonnet pepper finely chopped, seeds removed for less heat (valgfrit); 2 stk. green onion chopped; 1 tsk. thyme dried; 2 spsk. ketchup; 2 spsk. vegetable oil; 2 spsk. brown sugar; 1 stk. yellow onion chopped; 1,5 kop rice long-grain, rinsed until water runs clear; 1 dåse pigeon pea drained and rinsed; 1 dåse coconut milk full-fat; 1 kop 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.

En original opskrift af Forkin

Tid i alt: 1 t. 10 min.
Portioner: 4
Sværhedsgrad: Mellem

Glutenfri

Klargøring

Ingredienser

900 gchicken thigh, boneless, skinless, cut into 1-inch pieces
30 mllime juice
1 tsk.salt
0,5 tsk.black pepper
3 fedgarlic, minced
1 spsk.ginger, grated
0,5 stk.scotch bonnet pepper, finely chopped, seeds removed for less heat(valgfrit)
2 stk.green onion, chopped
1 tsk.thyme, dried
2 spsk.ketchup
2 spsk.vegetable oil
2 spsk.brown sugar
1 stk.yellow onion, chopped
1,5 koprice, long-grain, rinsed until water runs clear
1 dåsepigeon pea, drained and rinsed
1 dåsecoconut milk, full-fat
1 kopwater, or chicken broth

Udstyr

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

Fremgangsmåde

Trin for trin

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.
Ca. 20 min.
Kokkens note: 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.
Ca. 1 min.
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.
Ca. 3 min.
Kokkens note: 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.
Ca. 2 min.
Kokkens note: 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.
Ca. 7 min.
6
Add the chopped yellow onion to the pot and cook for 3-5 minutes until softened.
Ca. 4 min.
7
Stir in the rinsed rice and pigeon peas, mixing them well with the chicken and aromatics.
Ca. 1 min.
8
Pour in the coconut milk and water (or chicken broth). Bring the mixture to a boil, then reduce the heat to low.
Ca. 3 min.
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.
Ca. 28 min.
Kokkens note: 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.
Ca. 5 min.
11
Fluff the pelau with a fork and serve hot.
Ca. 1 min.

Bevar den gode smag

Opbevaring

Store leftover pelau in an airtight container in the refrigerator.

Genopvarmning

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