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

Оригинальный рецепт от Forkin

Общее время: 1 ч 10 мин
Порции: 4
Сложность: Средне

Без глютена

Подготовка

Ингредиенты

900 gchicken thigh, boneless, skinless, cut into 1-inch pieces
30 mllime juice
1 ч. л.salt
0,5 ч. л.black pepper
3 зубчикgarlic, minced
1 ст. л.ginger, grated
0,5 шт.scotch bonnet pepper, finely chopped, seeds removed for less heat(необязательно)
2 шт.green onion, chopped
1 ч. л.thyme, dried
2 ст. л.ketchup
2 ст. л.vegetable oil
2 ст. л.brown sugar
1 шт.yellow onion, chopped
1,5 стаканrice, long-grain, rinsed until water runs clear
1 банкаpigeon pea, drained and rinsed
1 банкаcoconut milk, full-fat
1 стаканwater, or chicken broth

Инвентарь

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

Приготовление

Шаг за шагом

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

Правильное хранение

Хранение

Store leftover pelau in an airtight container in the refrigerator.

Разогрев

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