This recipe is from the cookbook called The Multi-Cultural Cuisine of Trinidad & Tobago & the Caribbean written by the Naparima Girls’ High School.
- 3 lbs. chicken pieces, skinned
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. mixed green seasoning*
- 2 tsp. minced garlic
- 1 tsp. Worchestershire sauce
- 1 tsp. soy sauce
- 1 tbsp. ketchup
- 2 tbsp. vegetable oil
- 2-3 tbsp. brown sugar
- 2 cups parboiled rice
- 1/2 cup chopper onion
- 1/2 cup chopped sweet or pimento peppers
- 1 1/2 cups cooked pigeon peas
- 1 tbsp. salt
- 1 whole hot pepper with the stem
- 2 cups coconut milk
- 2 cups chicken broth or water
- Season chicken with salt, pepper, green seasoning, minced garlic, Worchestershire 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 5 minutes.
- Add rice and turn often until well mixed. Cook for 3 minutes more.
- Add onion, sweet peppers and peas and cook for a few minutes, stirring a few times.
- Add 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 a few more minutes.
Pelau can also be baked in an oven. Cover pot with tin foil and bake at 350 deg F for 30-35 minutes. Chopped carrots could also be added to the pelau.
* You won’t likely find this sauce outside of the Caribbean, but here is a recipe I found online.