Trinidad Pelau Recipes

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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

PELAU



Pelau image

Provided by Felix (Simply Trini Cooking)

Categories     Rice Dishes

Time 1h

Number Of Ingredients 18

1½ lb chicken (seasoned)
1 onion
2 tbsp sugar
2 cloves garlic
1 sprig chive
1 tbsp tomato paste or ketchup
1 bouillon cube (optional)
2 cups water
1 cup coconut milk
1 tin processed pigeon peas (or 1 cup fresh pigeon peas)
1 whole green hot pepper
1½ cups rice
1 cup chopped pumpkin
1 medium carrot (peeled and diced)
4 small ochros (optional)
1/2 cup whole corn (optional)
2 tbsp oil
Salt to taste

Steps:

  • Clean the chicken and cut into small pieces. Season with lime juice and salt, pepper, chive, thyme, chadon beni, and parsley. Set aside to marinate for at least 3 hours.
  • In a deep pot heat 2 tablespoons of sugar until slightly brown. Add the seasoned chicken. Stir in a little water ( about 1/4 cup) and cook until evenly browned.
  • Continue to simmer for about 3 minutes. Prepare the peas, carrots, pumpkin, vegetables and herbs for the pot. Add to the boiling liquid. Stir then add the rice and coconut milk.
  • Add water and tomato paste (and bouillon cube). If you wish you can add the hot pepper now. Cover and simmer for 10 minutes.
  • Uncover and stir occasionally so the rice doesn't stick. Cover, reduce to a simmer, and cook until the liquid has evaporated. If you add hot pepper, remove it from the pot. Serve pelau with cole slaw or green salad.

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     Caribbean Recipes

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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