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Pelau

Name: Pelau
Total time: 75 min
Yield: Serves 6
Cuisine: Trinidad and Tobago
Ingredients: 3 leaves Chicken Thigh; 2 cups Rice; 200g (canned) Red kidney beans; 200g Pumpkin; 1/2 Carrot; 1 Onion; 3 cloves Garlic; 1/2 bunch Cilantro; 3 Green Onion; 3 sprigs Thyme; 2 tbsp Sugar; 400ml Coconut milk; 1 tbsp Ketchup; 2 tbsp Vegetable Oil; 1 tsp Salt; 200ml Water; 1 Chili pepper

Rice

⏱ 75 min

👥 Serves 6

Difficulty ⭐⭐

Chicken browned in burnt sugar with rice and peas cooked in coconut milk — Trinidad's one-pot rice.

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📖 The Story Behind This Dish

Pelau is a one-pot staple of Trinidad and Tobago for weekends, the beach, and picnics. Its biggest hallmark is caramelizing sugar in the pot and browning the chicken in it until deep brown. Rice, pigeon peas, pumpkin, and coconut milk are then cooked in for a toasty, rich flavor.

🌆 Where it's eaten: On a Sunday beach in Trinidad, a family dishes brown rice from a big pot they brought onto paper plates and eats it with coleslaw.

🥕 Ingredients (serves 6)

Chicken Thigh 3 leaves
Rice 2 cups
Red kidney beans 200g (canned)
Pumpkin 200g
Carrot 1/2
Onion 1
Garlic 3 cloves
Cilantro 1/2 bunch
Green Onion 3
Thyme 3 sprigs
Sugar 2 tbsp
Coconut milk 400ml
Ketchup 1 tbsp
Vegetable Oil 2 tbsp
Salt 1 tsp
Water 200ml
Chili pepper 1

👩‍🍳 Instructions

Blend the cilantro, green onion, thyme, and garlic into green seasoning, rub into bite-size chicken, and let stand 1 hour.
Put oil and sugar in a heavy pot over high heat and burn until deep brown.
Add the chicken, coat, and fry until deep brown.
Add the rinsed rice, beans, diced pumpkin and carrot, chopped onion, and ketchup and mix.
Add the coconut milk, water, salt, and a whole chili, cover, and cook on low for 25 minutes.

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