Authentic Caribbean Chicken Pelau: A Taste of the Islands

Ingredients

2 pounds of chicken, cut into small pieces
3 cups of parboiled rice
2 cups of water
1 cup of canned pigeon peas, drained
1 large onion, finely chopped
2 cloves of garlic, minced
1 green bell pepper, chopped
1 tablespoon of vegetable oil
2 tablespoons of brown sugar
2 tablespoons of Caribbean Green Seasoning
1 tablespoon of Worcestershire sauce
1 tablespoon of soy sauce
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of dried thyme
2 bay leaves
1 Scotch bonnet pepper, whole (optional)
1 cup of chopped carrots
1 cup of fresh chopped coconut (optional)

Steps and instructions

Season chicken pieces with Caribbean Green Seasoning, Worcestershire sauce, soy sauce, salt, and black pepper. Allow it to marinate for at least 30 minutes or overnight for better flavor.
Heat the vegetable oil in a large pot over medium heat. Add the brown sugar and stir until it gets dark brown.
Add the seasoned chicken pieces to the pot. Stir well until they are coated with the sugar. Cook until chicken is slightly browned.
Add onion, garlic, green bell pepper, and thyme to the pot. Stir and cook for around 5 minutes until the vegetables soften.
Add the pigeon peas, carrots, coconut, Scotch bonnet pepper (if using), and the bay leaves to the pot. Stir well to combine.
Add the rice to the pot and stir until each grain is coated with the mixture.
Add the water, increase the heat to high, and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes or until rice is cooked and liquid is absorbed.
Turn off the heat and let the pelau sit, covered, for another 10 minutes before serving. This allows the flavors to meld together.
Before serving, fluff the rice with a fork and remove the bay leaves and Scotch bonnet pepper (if used). Serve hot.

Tools for making

Large pot - Needed to cook the pelau.
Cutting board - To chop the vegetables and chicken.
Knife - Used for cutting the chicken and vegetables.
Measuring cups - Required for accurate measurement of rice, water, and other ingredients.
Measuring spoons - To measure spices and seasonings.
Stirring spoon - Used for stirring and mixing the ingredients in the pot.
Fork - Used to fluff the rice before serving.
Cover or lid - Needed to cover the pot while simmering the pelau.

Recipe variations

Replace chicken with beef or pork for a different protein option.
Make it vegetarian by using plant-based protein alternatives such as tofu or tempeh instead of meat.
Add shrimp or other seafood to the dish for a delicious seafood pelau.
Include different vegetables like bell peppers, sweet corn, or green beans to add variety.
For a spicier version, increase the amount of Scotch bonnet pepper or add some hot sauce to the recipe.
Experiment with different types of rice such as basmati or jasmine rice to change the texture and flavor.
Add additional spices like curry powder, cumin, or paprika to enhance the flavor profile.
Include diced pineapple or mango for a touch of sweetness and tropical flair.
Use coconut milk instead of water for a creamier and richer pelau.
Try different herbs like cilantro or parsley for a fresh and vibrant taste.

Recipe overview

Welcome to our recipe for Pelau, a classic one-pot dish from the Caribbean, particularly popular in Trinidad and Tobago. Combining elements of African, Indian, and Creole cuisine, Pelau showcases the diverse culinary influences of the region. It features chicken, rice, and pigeon peas cooked together with a mix of fresh vegetables and aromatic seasonings, resulting in a dish that's hearty, flavorful, and deeply satisfying.

While the list of ingredients may seem long, the preparation and cooking process is quite straightforward. You start by marinating the chicken in Caribbean Green Seasoning, a blend of herbs and spices that's a staple in West Indian cuisine. The chicken is then caramelized with brown sugar, a step known as 'browning', which gives the dish its distinct flavor and color. Next, vegetables, seasonings, and rice are added to the pot and everything is cooked together until the rice is tender and has absorbed all the wonderful flavors.

Whether you're a seasoned cook or a novice in the kitchen, this recipe is easy to follow. So, get ready to impress your family and friends with a delicious, homemade Caribbean meal. Enjoy the process and the delicious outcome!

Common questions

Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken for this recipe. Just make sure to adjust the cooking time accordingly as boneless chicken tends to cook faster than chicken with bones.
Can I substitute the pigeon peas with another type of legume?
Yes, you can substitute pigeon peas with other legumes like black-eyed peas or red kidney beans if you prefer. Just make sure to drain them well before adding to the recipe.
Can I make this recipe vegetarian or vegan?
Yes, you can make a vegetarian version of pelau by omitting the chicken and using vegetable broth instead of water. For a vegan version, make sure to use vegetable oil instead of butter and omit any non-vegan ingredients like Worcestershire sauce.
Can I adjust the spice level of the dish?
Absolutely! If you prefer a milder pelau, you can omit the Scotch bonnet pepper or remove the seeds and membrane before adding it to the pot. Alternatively, if you like it spicier, you can chop the pepper or add a few dashes of hot sauce.
Can I add other vegetables to the pelau?
Yes, feel free to add other vegetables like diced tomatoes, sweet corn, or green beans to the pelau. Just make sure to adjust the cooking time accordingly so that the vegetables are cooked to your liking.

Serving dishes and utensils

Large Pot - A large pot is needed to cook the pelau and accommodate all the ingredients.
Cutting Board - A cutting board is required for chopping the onion, garlic, and green bell pepper.
Knife - A sharp knife is necessary for cutting the chicken into small pieces and chopping the vegetables.
Measuring Cups - Measuring cups are needed to accurately measure the rice, water, and other ingredients.
Stirring Spoon - A stirring spoon or spatula is essential for stirring the ingredients while cooking the pelau.
Fork - A fork is useful for fluffing the rice before serving.
Cover or Lid - A cover or lid is necessary to cover the pot while the pelau simmers and cooks.
Serving Platter - A serving platter or bowl is helpful for presenting the pelau when serving.

Origin stories

Pelau is a beloved dish that originated in Trinidad and Tobago, a vibrant nation known for its rich cultural heritage and culinary diversity. The dish, a savory fusion of seasoned meat, rice, and pigeon peas, is a testament to the island's complex history and its influences from various cultures. Pelau is said to be a derivative of the East Indian pilau, a rice and meat dish introduced by indentured laborers from India in the 19th century. However, it has been uniquely Creolized - a true reflection of the island's mélange of cultures. Some say that the unique method of browning the meat in sugar, a technique called "stewing," was influenced by the island's history of sugar-cane plantations. Today, Pelau is often prepared as a one-pot dish, a practical choice that harks back to early days when meals were cooked outdoors. It's a dish that tells a story - a story of coming together of different cultures and traditions, creating a fusion that is distinctly Trinidadian.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.