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人分
Cuisine: caribbean
Ingredients: 900 g chicken thigh boneless, skinless, cut into 1-inch pieces; 30 ml lime juice; 1 小さじ salt; 0.5 小さじ black pepper; 3 片 garlic minced; 1 大さじ ginger grated; 0.5 個 scotch bonnet pepper finely chopped, seeds removed for less heat (お好みで); 2 個 green onion chopped; 1 小さじ thyme dried; 2 大さじ ketchup; 2 大さじ vegetable oil; 2 大さじ brown sugar; 1 個 yellow onion chopped; 1.5 カップ rice long-grain, rinsed until water runs clear; 1 缶 pigeon pea drained and rinsed; 1 缶 coconut milk full-fat; 1 カップ 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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 10 分
人数: 4
難易度: 普通

グルテンフリー

下ごしらえ

材料

900 gchicken thigh, boneless, skinless, cut into 1-inch pieces
30 mllime juice
1 小さじsalt
0.5 小さじblack pepper
3 片garlic, minced
1 大さじginger, grated
0.5 個scotch bonnet pepper, finely chopped, seeds removed for less heat(お好みで)
2 個green onion, chopped
1 小さじthyme, dried
2 大さじketchup
2 大さじvegetable oil
2 大さじbrown sugar
1 個yellow onion, chopped
1.5 カップrice, long-grain, rinsed until water runs clear
1 缶pigeon pea, drained and rinsed
1 缶coconut milk, full-fat
1 カップwater, or chicken broth

調理器具

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

作り方

手順

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

おいしく保存

保存方法

Store leftover pelau in an airtight container in the refrigerator.

温め直し

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