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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.

Оригінальний рецепт від Forkin

Загальний час
1 год 10 хв
Порції
4
Складність
Середньо
Без глютену
Trinidadian Chicken Pelau

Підготовка

Інгредієнти

  • 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(за бажанням)
  • 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 склянкаrice, long-grain, rinsed until water runs clear
  • 1 консервна банкаpigeon pea, drained and rinsed
  • 1 консервна банкаcoconut milk, full-fat
  • 1 склянкаwater, or chicken broth

Приладдя

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

Спосіб приготування

Крок за кроком

  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.

    Близько 20 хв

    Примітка кухаря: 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.

    Близько 1 хв

  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.

    Близько 3 хв

    Примітка кухаря: 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.

    Близько 2 хв

    Примітка кухаря: 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.

    Близько 7 хв

  6. 6

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

    Близько 4 хв

  7. 7

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

    Близько 1 хв

  8. 8

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

    Близько 3 хв

  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.

    Близько 28 хв

    Примітка кухаря: 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.

    Близько 5 хв

  11. 11

    Fluff the pelau with a fork and serve hot.

    Близько 1 хв

Правильне зберігання

Зберігання

Store leftover pelau in an airtight container in the refrigerator.

Розігрівання

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

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