Chicken Pelau Recipes

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CHICKEN PELAU



Chicken Pelau image

Pelau, rice cooked with meat and vegetables, really exemplifies Trinidadian cuisine because it is an admixture of various cooking styles.

Provided by Ramin Ganeshram

Categories     Dinner     Milk/Cream     Chicken     Onion     Rice     Sauté     Pea     Hot Pepper     Carrot     Butternut Squash     Parsley     Simmer

Yield 6 servings

Number Of Ingredients 19

1 cup dry or 1 (12-ounce) can pigeon peas, pinto beans, or black-eyed peas
2 cups long-grain rice
3 tablespoons canola oil
3/4 cup sugar (white or brown)
1 (3-pound) chicken, cut into 8 pieces, skin removed
1 small onion, chopped
1 clove garlic, finely chopped
1 cup coconut milk
1 bay leaf
2 teaspoons Green Seasoning
1/2 cup chopped parsley
1 sprig thyme
2 carrots, peeled and chopped
5 scallions, chopped (white and green parts)
Kosher salt
2 cups cubed fresh calabaza or butternut squash
1 small whole Scotch bonnet pepper
1/2 cup ketchup
1 tablespoon butter

Steps:

  • If using dried peas, soak them overnight in 3 cups of water. Drain. Bring 3 fresh cups of water to a boil in a saucepan and add the peas. Simmer for 15 minutes, or until cooked almost completely through. Drain and set aside. If using canned beans, drain, rinse with cold water, drain again, and set aside. Wash the rice by placing it in a colander or fine-mesh sieve and running cold water over it until the water runs clear, about 1 minute. Drain well and set aside.
  • Heat the oil over medium heat in a Dutch oven or other heavy, deep pot. Add the sugar and swirl in the pot, stirring constantly; allow it to caramelize to a dark brown color. Add the chicken and stir well to coat. Add the onion and garlic and cook for 1 to 2 minutes, stirring constantly.
  • Stir in 2 cups of water, the coconut milk, bay leaf, Green Seasoning, parsley, thyme, carrots, and scallions. Season with salt. Reduce the heat to medium-low, cover, and simmer for 10 minutes.
  • Stir the rice, squash, peas, hot pepper, ketchup, and butter into the chicken. Cover and cook for 20 minutes, or until the peas and vegetables are tender. Remove lid and fluff the rice. The rice should be moist but not sticky. Remove bay leaf, thyme sprig, and hot pepper.
  • Note: Pigeon peas are traditional in this dish, but pinto beans or black-eyes peas also work well because, like pigeon peas, they hold their shape well after cooking. Brown sugar is preferable for deeper flavor and color. Chicken is the most common meat in pelau, but cuts of stew beef or lamb work just as well. If using meat, up the cooking time before adding the rice to 40 minutes to allow the meat to get tender. In Tobago, pelau is often made with crab. West Indian pumpkin (also called calabaza) is ideal for this recipe, although the pie or "cheese" pumpkin common in the U.S., if in season, makes a very good substitute. Butternut squash will also work, although it will be slightly less sweet.

CHICKEN PELAU



Chicken Pelau image

This is a tasty Caribbean dish using chicken, curry and rice all cooked together. It is an easy, one-pot meal sure to please the entire family.

Provided by Ayestar

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 55m

Yield 6

Number Of Ingredients 11

1 cup vinegar
1 tablespoon salt
2 pounds bone-in chicken pieces
salt and pepper to taste
1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, crushed
2 cups uncooked white rice
½ teaspoon dried thyme
4 tablespoons curry powder
4 cups water

Steps:

  • In a medium bowl, stir together the vinegar and 1 tablespoon of salt. Add chicken and soak for 20 minutes. Rinse chicken, and season with salt and pepper. Discard vinegar, and set chicken aside.
  • Heat the oil in a deep saucepan or Dutch oven. Add the onion and garlic; cook and stir until browned. Add the chicken pieces, and fry until browned all over, stirring constantly. Pour in the rice, and season with thyme and curry powder. Stir in the water.
  • Cover, and cook over medium heat for about 20 minutes, or until rice is tender and has absorbed all of the liquid.

Nutrition Facts : Calories 595.1 calories, Carbohydrate 54 g, Cholesterol 113.6 mg, Fat 26.1 g, Fiber 2.5 g, Protein 33.4 g, SaturatedFat 7.1 g, Sodium 1279.6 mg, Sugar 1.1 g

CHICKEN PELAU



Chicken Pelau image

Posting for ZWT 5 For the Caribbean region Trindad This is different from the other Pelau recipe posted It is a one pot meal.

Provided by wicked cook 46

Categories     One Dish Meal

Time 1h20m

Yield 5 serving(s)

Number Of Ingredients 15

2 -3 lbs chicken (breasts or thighs)
2 limes
2 teaspoons salt
1 teaspoon black pepper
3 garlic cloves, -crushed
4 tablespoons Worcestershire sauce
3 tablespoons oil
4 tablespoons brown sugar
2 cups hot water
2 cups coconut milk
1 (19 ounce) can pigeon peas (or green peas)
2 cups carrots
4 tablespoons raisins
2 cups rice (NOT INSTANT!)
1 hot pepper (optional)

Steps:

  • Rinse chicken and rub with lime.
  • In a large bowl: add salt, black pepper, garlic, half of the brown sugar, and half of the worcestershire sauce to chicken, then set aside (the longer you let it sit, the better the flavor!).
  • Heat oil in large deep pot. When hot, sprinkle in remaining brown sugar. Once sugar begins to bubble, add chicken and coat well until chicken is nicely browned.
  • Add carrots, rice, hot pepper, water and coconut milk. Mix well. Cover tightly and cook on very low heat 30-45 mins until rice is almost fully cooked. Do not stir while cooking.
  • Add pigeon peas and raisins. Continue cooking on low heat 10-15 mins until rice is fully cooked. Add additional worcestershire sauce to taste.
  • VARIATION: pork or beef can be used instead of chicken.

PELAU



PELAU image

Pelau (Rice, Chicken and Pigeon Peas) Popular Trinidad Dish that can be cooked with any type of meat. Recipe with some personal edits is from Trinidad and Tobago Naparima Girls' High School Cookbook

Provided by SpyceeTrini

Categories     One Dish Meal

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 20

3 lbs chicken pieces, skinned
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons mixed green seasoning
2 teaspoons minced garlic
1 teaspoon Worcestershire sauce (optional)
1 teaspoon soy sauce
1 tablespoon ketchup
2 tablespoons vegetable oil
2 -3 tablespoons brown sugar (*or caramel browning)
2 cups parboiled rice
1/2 cup chopped onion
1/2 cup chopped sweet peppers or 1/2 cup pimento pepper
1 1/2 cups cooked pigeon peas
1 cup chopped pumpkin (*optional)
1 cup chopped carrot (*optional)
1 tablespoon salt
1 hot pepper
2 cups coconut milk
2 cups chicken broth or 2 cups water

Steps:

  • Season chicken with salt, pepper, green seasoning, minced garlic, Worcestershire sauce, soy sauce and ketchup.
  • Heat oil in a large heavy iron pot or skillet.
  • Add sugar and allow to burn until brown.
  • Add seasoned chicken and stir until pieces are well coated with burnt sugar; brown for 3-5 minutes. *Add more water if needed.
  • Add rice and turn often until well mixed. Cook for 3 minutes more.
  • Add onion, sweet peppers, carrots and pumpkin and cook for a few minutes, stirring a few times.
  • Add peas, salt, hot pepper, coconut milk and broth. Bring to the boil, lower heat, cover and simmer until rice is cooked and all liquid is evaporated (about 25-30 minutes).
  • Add more liquid if rice is still hard and continue to cook for few more minutes.
  • Note: Pelau could also be baked in an oven. Cover pot with tin foil and bake at 350F degrees for 30-35 minutes.

TRINIDAD PELAU



Trinidad Pelau image

Pelau is a stew from Trinidad made with either beef or chicken. The unique flavor comes from searing the meat in caramelized sugar then simmering with rice, coconut milk, and pigeon peas. Serve accompanied by slices of tomato, avocadoes, or cucumber.

Provided by TRINIREDLOCKS

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 35m

Yield 6

Number Of Ingredients 8

3 tablespoons brown sugar
1 pound beef for stew, cut in 1 inch pieces
1 ½ cups water
1 ½ cups uncooked brown rice
1 cup coconut milk
2 cups fresh pigeon peas
1 cup chopped carrot
3 tablespoons coarsely chopped fresh parsley

Steps:

  • Cook sugar in a large saucepan over medium heat until it begins to caramelize. Stir in the beef, and cook until well browned. Bring the water, coconut milk, rice, pigeon peas, and carrot to a simmer; cover and cook until rice is done, about 25 minutes. Stir in parsley to garnish.

Nutrition Facts : Calories 540.9 calories, Carbohydrate 58.3 g, Cholesterol 50.7 mg, Fat 24.8 g, Fiber 5.3 g, Protein 22.1 g, SaturatedFat 13.5 g, Sodium 69.4 mg, Sugar 7.9 g

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Top Asked Questions

How to cook chicken pelau from Trinidad?
Trinidad Chicken Pelau. Finally add coconut milk, bouillon powder, creole spice, paprika,scotch bonnet pepper .with 3 ¼ cups of water, bring to a boil reduce heat, and simmer until rice is cooked, about 20 minutes or more. Stir frequently from the sides to prevent burns, add more broth if needed. Adjust for salt and pepper.
What is a good recipe for pelau?
Trinidad Pelau Recipe#N#Serves 6-8. Ingredients. 3-4 lbs chicken pieces (whole chicken thighs or drumsticks, cut up), washed and drained. 1/2 cup green seasoning (see recipe below) 1 tbsp tomato ketchup, optional. Salt and pepper (to season chicken) 2-3 cups parboiled rice, washed and drained.
What is pelau?
Trinidad Pelau Recipe | Allrecipes Pelau is a stew from Trinidad made with either beef or chicken. The unique flavor comes from searing the meat in caramelized sugar then simmering with rice, coconut milk, and pigeon peas. Serve accompanied by slices of tomato, avocadoes, or cucumber. Pelau is a stew from Trinidad made with either beef or chicken.
What is the best substitute for chicken in pelau?
For instance, pelau is usually made with chicken, but you can substitute in beef or pork. Pigeon peas is also used in pelau. You can try fresh or frozen green pigeon peas or canned ones. Brown canned pigeon peas are also commonly used. Pumpkin is often added… And parboiled rice is mainly used but brown, basmati and jasmine rice also works.

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