Pelau - Oceanian Recipe

Pelau

🌍 Oceanian, Trinidadian / Caribbean Difficulty: ●●●○○

Pelau reflects Trinidad's cultural layering — the "browning" technique (caramelizing sugar to darken stew) comes from West Africa, while the one-pot rice cooking echoes Spanish influence; it has become the quintessential Trinidadian cook-up.

Ingredients

• 1 kg chicken pieces, bone-in
• 300 g parboiled long-grain rice
• 1 can (400 g) pigeon peas (gungo peas), drained
• 400 ml coconut milk
• 300 ml water
• 2 tbsp brown sugar (for browning)
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 bell pepper, diced
• 2 tbsp green seasoning (blended cilantro, shadow beni, thyme, garlic)
• 1 Scotch bonnet, whole
• 1 carrot, diced
• 3 tbsp vegetable oil
• Salt and pepper

Method

1. Seasoning — Season chicken with green seasoning, salt, and pepper; marinate 1 hour minimum.
2. Heating — Heat oil in a heavy pot; add brown sugar and let it caramelize to a deep amber (this is the "browning," a signature technique).
3. Adding — Add chicken pieces to the burnt sugar; turn to coat and seal on all sides (5–7 minutes) — the caramelized sugar coats and colors the chicken.
4. Adding — Add onion, garlic, and bell pepper; cook 3 minutes.
5. Adding — Add pigeon peas, carrot, coconut milk, water, and Scotch bonnet.
6. Step 6 — Bring to a boil; stir in rice.
7. Reducing — Reduce heat, cover tightly, and cook on low for 25–30 minutes until rice is cooked and liquid absorbed.
8. Stirring — Stir once; rest covered 5 minutes. Remove Scotch bonnet.
9. Serving — Serve as a one-pot meal.

Tags: chicken pieces, parboiled long-grain rice, pigeon peas, coconut milk, brown sugar · Source: Brittani's Almanac