Trinidad Pelau

Ingredients

• 2 lbs (900g) chicken pieces, bone-in and skin-on 2 lbs (900g) chicken pieces, bone-in and skin-on
• 2 cups (400g) parboiled rice 2 cups (400g) parboiled rice
• 1 cup (200g) pigeon peas, soaked overnight and drained 1 cup (200g) pigeon peas, soaked overnight and drained
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 sprig of thyme 1 sprig of thyme
• 2 tablespoons green seasoning (a blend of herbs and spices) 2 tablespoons green seasoning (a blend of herbs and spices)
• 1 carrot, diced 1 carrot, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chicken pieces, green seasoning, minced garlic, and thyme. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat vegetable oil in a large pot over medium heat. Add the marinated chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
3. 3.
   In the same pot, add the diced onion and cook until translucent. Add the diced carrot and bell pepper, and cook for another 2 minutes.
4. 4.
   Return the chicken to the pot and add the soaked pigeon peas, coconut milk, and chicken broth. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes.
6. 6.
   Add the parboiled rice to the pot and stir well to combine. Cover the pot and cook for another 20-25 minutes, or until the rice is tender and has absorbed all the liquid.
7. 7.
   Once cooked, fluff the rice with a fork and serve hot.

Treat your ingredients with care...

• Pigeon peas — Soaking the pigeon peas overnight helps to soften them and reduce the cooking time. If you're short on time, you can use canned pigeon peas instead, but make sure to rinse them before adding to the dish.

Tips & Tricks

• For a smoky flavor, you can add a few drops of liquid smoke to the marinade.
• If you prefer a spicier pelau, you can add a chopped scotch bonnet pepper or a dash of hot sauce.
• Leftover pelau tastes even better the next day as the flavors continue to meld together. It can be reheated on the stovetop or in the microwave.

Serving advice

Trinidad Pelau is often served as a main course, accompanied by a refreshing salad or coleslaw. It pairs well with a side of ripe avocado slices and a squeeze of lime juice for added freshness.

Presentation advice

To enhance the presentation, garnish the Trinidad Pelau with fresh chopped cilantro or parsley. Serve it in a colorful dish to showcase the vibrant colors of the ingredients.