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Trinidadian Chicken Pelau

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 oppskrift av Forkin

Total tid
1 t 10 min
Porsjoner
4
Vanskelighetsgrad
Middels
Glutenfri
Trinidadian Chicken Pelau

Forberedelser

Ingredienser

  • 900 gchicken thigh, boneless, skinless, cut into 1-inch pieces
  • 30 mllime juice
  • 1 tssalt
  • 0,5 tsblack pepper
  • 3 feddgarlic, minced
  • 1 ssginger, grated
  • 0,5 stk.scotch bonnet pepper, finely chopped, seeds removed for less heat(valgfritt)
  • 2 stk.green onion, chopped
  • 1 tsthyme, dried
  • 2 ssketchup
  • 2 ssvegetable oil
  • 2 ssbrown sugar
  • 1 stk.yellow onion, chopped
  • 1,5 kopprice, long-grain, rinsed until water runs clear
  • 1 bokspigeon pea, drained and rinsed
  • 1 bokscoconut milk, full-fat
  • 1 koppwater, or chicken broth

Utstyr

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

Fremgangsmåte

Trinn for trinn

  1. 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.

    Omtrent 20 min

    Kokkens tips: For best flavor, marinate the chicken for at least an hour.

  2. 2

    Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

    Omtrent 1 min

  3. 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.

    Omtrent 3 min

    Kokkens tips: Watch the sugar carefully, as it can burn quickly. Remove from heat immediately if it gets too dark.

  4. 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.

    Omtrent 2 min

    Kokkens tips: Be cautious as the sugar will be very hot and may splatter.

  5. 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.

    Omtrent 7 min

  6. 6

    Add the chopped yellow onion to the pot and cook for 3-5 minutes until softened.

    Omtrent 4 min

  7. 7

    Stir in the rinsed rice and pigeon peas, mixing them well with the chicken and aromatics.

    Omtrent 1 min

  8. 8

    Pour in the coconut milk and water (or chicken broth). Bring the mixture to a boil, then reduce the heat to low.

    Omtrent 3 min

  9. 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.

    Omtrent 28 min

    Kokkens tips: Resist the urge to peek! Keeping the lid on helps the rice cook evenly.

  10. 10

    Once cooked, remove the pot from the heat and let it sit, covered, for 5 minutes.

    Omtrent 5 min

  11. 11

    Fluff the pelau with a fork and serve hot.

    Omtrent 1 min

Hold den god

Oppbevaring

Store leftover pelau in an airtight container in the refrigerator.

Oppvarming

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

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