Recipe for Trinidadian pelau. Quite delish!


Trinidadian pelau


Trinidadian pelau is so delicious that one spoonful of it will make you want to hop on a plane and visit this tropical island. However, if you can't hop on that plane in the next minute, then re-making this dish is probably your best available option. When you do recreate this dish, be sure to garnish it with some fresh green salad and further entice your taste buds with some potato salad as a side dish!

You will need:

A large chicken cut up into pieces

2 cups of long grain rice (preferably parboiled)

2 medium sized carrots, diced

1 1/2 cups diced onion.

3 cloves of garlic

2 large green onions, chopped

2 tbsps hot pepper

 2 tbsps ketchup

3 tbsps soy sauce

2 tbsps cooking butter or margarine

2 maggi chicken bouillon cubes

1 cup coconut milk (optional)

1 can green peas

2 tbsps vegetable oil

1 tbsp brown sugar

all purpose seasoning

1 tsp paprika

salt to taste

Cooking Method

Wash chicken and freshen with a tsp of lemon juice. Re-wash. Season chicken with minced garlic, 1 tsp all purpose seasoning, paprika and  1/2 cup of the onion. Leave to marinade for at least an hour.

Heat a large pot. When pot is hot, add the vegetable oil.

When oil heats, add the brown sugar to the oil. When the brown sugar begins to bubble, turning a dark brown colour and having the consistency of syrup, gently add your chicken to the pot.

Add 1/4 cup water to chicken. Cover pot and let chicken cook until it becomes golden brown in colour. The golden brown colour of the chicken comes from the brown syrup coating. Do not let the chicken burn.

Add the rice, soy sauce and the remaining ingredients with the exception of the ketchup and cooking butter. Add enough salt to taste.

Mix well until the darkness of the soy sauce creates a uniform colour throughout.

Add sufficient water to cover mixture. Adding too much water at a time tends to make the rice get too fluffy. You can always add a little more if the rice grains still appear hard.

Cover and cook until all the water has evaporated. Rice should be brown in colour, soft yet grainy. When water has evaporated, add the ketchup and cooking butter. Simmer on low for five more minutes.

Serve warm. Enjoy!

Serves 3-4 persons.

Pelau, with potato salad, garnished with green salad.