For those uninitiated in classic Trinidad cuisine, Pelau is rice, any choice of meat, and pigeon peas slowly simmered together in one pot, culminating in the most incredibly flavorful comfort food you will ever have pleasure in. However simple these ingredients may sound, it is all about the cooking process, starting with "browning" the meat in a caramelizing-like process, then layering it with local green seasonings, the earthy Pigeon Peas, the rice soaking up all that good as it cooks low and slow. To make sure the dish has that added depth of flavor, you will often find bones in pieces of meat for that marrow goodness.
Now you might be asking, "why is my mouth already watering?" and how can I make this recipe, The Ultimate Pelau Recipe? The answer to that question is in two words: Coconut Milk. Using coconut milk as the simmering liquid, you can almost guarantee that all who eat this dish will fall straight into a post-meal coma. So if you are wondering what to take to your next "Lime" or want to make your family dinner "Ultimate," this simple one-pot meal will surely win you high praise!
For this recipe, we will use chicken; beef, pork, and lamb can also be used. Some local variations can be found using chicken feet, cow heel, pig's tail, or lamb neck, and feel free to throw in some organ meat for more added depth of flavor.
For the whole chicken mentioned in our ingredients list, you can cut into 16 pieces with bone in 2 drumsticks, 4 thigh pieces, 4 breast pieces, 4 wings and drumette pieces and 2 back pieces.
Ingredients
Whole Chicken
3 tablespoons Coconut Oil - Virgin for stronger coconut flavor
1/4 cup of Brown Sugar
2 cups of Rice washed
1.14 oz of canned Pigeon Peas OR 300g cooked
3 tablespoons Caribbean Green Seasoning
2 cups fresh Pumpkin peeled and cubed
400 ml Coconut Milk - Fresh or Canned; If using powdered, total liquid content should be 800-900 ml
400-500 ml Water
Salt and Pepper to taste
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