Trinidad Pelau
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The Tale of Trinidad Pelau
Trinidad pelau descends from the Persian and South Asian pilaf tradition, brought to Trinidad by Indian indentured laborers in the 19th century, and combined with the African technique of "browning," caramelizing sugar to color and flavor the pot. The one-pot rice dish is a genuine reflection of Trinidad's multicultural Creole heritage.
Ingredients
Scale:· 6 servings
- 1 whole chicken, cut into pieces
- 2 cups long-grain rice
- 1/4 cup brown sugar
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup pigeon peas, cooked
- 1 cup coconut milk
- 1 cup pumpkin, cubed
- mixed chopped vegetables (carrots, green beans), thyme and scotch bonnet pepper to taste
Instructions
- 1Heat oil in a large heavy pot over medium-high heat, add the brown sugar and let it melt and caramelize until dark brown, being careful not to burn it.
- 2Add the chicken pieces immediately and stir to coat in the caramelized sugar (browning down).
- 3Add onion, garlic and thyme, and cook until the chicken is well browned.
- 4Stir in the rice, pigeon peas and pumpkin, coating everything in the browning.
- 5Pour in the coconut milk and enough water to cook the rice, along with a whole scotch bonnet pepper.
- 6Cover and simmer on low heat until the rice is tender and liquid absorbed, about 20-25 minutes, stirring occasionally.
- 7Remove the pepper before serving.
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