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

Een origineel recept van Forkin

Totale tijd: 1 uur 10 min
Porties: 4
Moeilijkheid: Gemiddeld

Glutenvrij

Mise-en-place

Ingrediënten

900 gchicken thigh, boneless, skinless, cut into 1-inch pieces
30 mllime juice
1 tlsalt
0,5 tlblack pepper
3 teentjegarlic, minced
1 elginger, grated
0,5 stscotch bonnet pepper, finely chopped, seeds removed for less heat(optioneel)
2 stgreen onion, chopped
1 tlthyme, dried
2 elketchup
2 elvegetable oil
2 elbrown sugar
1 styellow onion, chopped
1,5 kopjerice, long-grain, rinsed until water runs clear
1 blikpigeon pea, drained and rinsed
1 blikcoconut milk, full-fat
1 kopjewater, or chicken broth

Keukengerei

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

De bereidingswijze

Stap voor stap

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.
Ongeveer 20 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 3 min
Tip van de kok: 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.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 7 min
6
Add the chopped yellow onion to the pot and cook for 3-5 minutes until softened.
Ongeveer 4 min
7
Stir in the rinsed rice and pigeon peas, mixing them well with the chicken and aromatics.
Ongeveer 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.
Ongeveer 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.
Ongeveer 28 min
Tip van de kok: 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.
Ongeveer 5 min
11
Fluff the pelau with a fork and serve hot.
Ongeveer 1 min

Goed bewaren

Bewaren

Store leftover pelau in an airtight container in the refrigerator.

Opwarmen

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