Trinidad Pelau with Chicken and Pigeon Peas

Trini Pelau with chicken and pigeon peas

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Trinidad Pelau with Chicken and Pigeon Peas

Trini Pelau Recipe

Course Main Course

Cuisine Caribbean, Trinidadian

Prep Time 45

Cook Time 1

Total Time 3 45

Servings

Calories 853kcal

Author Ayanna

Equipment

Iron Pot or Cast Iron Pot
Pressure Cooker

Ingredients

Ingredients for Trini Pigeon Peas Pelau

3 pounds Chicken thighs and/or drumsticks, cut up into small pieces
2 cups green pigeon peas fresh (cooked) or 1 can of pigeon peas
4-5 tbsp green seasoning see ingredients and instructions below
2 tsp garlic minced
2 tsp fresh ginger minced
½ lime juice
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp sesame oil optional
1 tbsp tomato ketchup
2 1/2 tsp salt or to taste
1 tsp Maggi seasoning optional
1 tsp pepper sauce or to taste optional
1 scotch bonnet pepper
2 tbsp vegetable oil or canola oil
3-4 tbsp brown sugar
2 cups long-grain brown rice uncooked
3/4 cup yellow onions chopped
3/4 cup sweet peppers or bell peppers chopped
1/4 cup pimento pepper chopped optional
2 tbsp culantro or chadon beni chopped optional
1 1/2 cup carrots diced
2 cups fresh coconut milk dilute milk with water if you are using canned coconut milk
2 cups stock liquid from cooking pigeon peas or water
1/4 cup sliced green onions or scallion green parts

Ingredients for Green Seasoning to marinate the chicken

1 scallion leave also called green onions or chive large
1 celery leave Leaf celery, also called Chinese celery
1 yellow onion large
10 cloves garlic
1 piece ginger large
10 Spanish Thyme leaves also called Mexican Mint optional
10 Chadon Beni leaves also called Culantro optional
1 bundle Thyme fine thyme
1 1/2 - 2 cups Water

Ingredients for Cole Slaw

14 ounces cabbage and carrots shredded Cole slaw mixed
1/2 cup mayonnaise
2 tbsp white sugar
1 1/2 tbsp lemon juice or lime juice
1 tbsp white vinegar
1/4 tsp salt
1/2 tsp black pepper

Instructions

Instructions for preparing and cooking Trini Pigeon Peas Pelau

In a large bowl, place chicken, wash thoroughly, and drain. Sprinkle 1 1/2 tsp salt over the chicken, squeeze lime juice over the chicken and mix to ensure all the pieces are evenly coated. Add green seasoning, mince garlic, minced ginger, 1 tbsp culantro if using and pepper (to taste).
Mix chicken thoroughly with a large spoon and cover with plastic wrap. Leave to marinate for about 2 hours. If you wish you can season the chicken from the day before and leave it to marinate overnight.
While the chicken is marinating, gather all your ingredients and prepare for the Pelau.
Place large pot on medium-high heat. Pour oil into the pot. Let the oil heat until it becomes hot, but not smoking.
Sprinkle the brown sugar over the heated oil in an even layer. Use 4 tbsp if the sugar is a light brown.
Allow the sugar to melt until it starts to foam and bubble. As soon as the bubbles' edges start to get slightly darker, add the seasoned chicken and stir in quickly to coat the chicken pieces with the burnt sugar evenly.
Cover and leave the chicken to cook for about 8-10 minutes. As the water from the marinated chicken starts to dry down while cooking, the chicken will become browner.
Add the rice to the pot, combine with the chicken and allow it to cook for 3 minutes.
Add the cooked pigeon peas and combine. Pour Worcestershire sauce and soy sauce stir in thoroughly, allow to cook for another 3 minutes.
Add carrots, yellow onions, sweet peppers or bell peppers, stir in and allow to cook for about 2 minutes.
Pour in coconut milk and stock from cooked pigeon peas or water if you don't have the stock. Season with remaining 1 tsp salt and/or 1 tsp Maggi seasoning (if using) and ketchup and stir in thoroughly.
Toss in whole scotch bonnet pepper. Cover the pot and allow it to come to a boil on high heat for about 3 minutes.
Remove the lid partially and allow it to boil until the liquid boils down to the surface of the dish about 7 to 8 minutes.
When the liquid has boiled down to the surface, cover the pot entirely, reduce heat to low, and cook for 25 to 30 minutes or until all the liquid has been absorbed.
Pour the sesame oil if using all over the dish and use your pot spoon to stir in thoroughly. Sprinkle the green onion, pimento pepper and remaining 1 tbsp culantro (if using) on top and fold into the Pelau.
Taste and adjust seasonings with salt and pepper if necessary.
Turn off the heat. Serve at room temperature. This dish is usually accompanied with Cole Slaw and/or Fresh Salad.

Instructions for Green Seasoning

This will make a large bottle of Green Season

Cut up all large leaves herbs in small pieces. Cut the onion into four parts.
Put half of the ingredients in the blender, then add a cup of water. Blend thoroughly.
Put the other half of the ingredients in the blender, and add another cup of water, blend thoroughly.
Pour out seasoning in glass bottles to store in the refrigerator and/or plastic containers to store in the freezer if you wish to keep for a longer time.

Instructions for Cole Slaw

Add the mayonnaise, sugar, lemon juice, white vinegar, salt and black pepper to a large bowl. Whisk until fully combined
Add cabbage and carrots to the whisked mixture and stir until fully combined.
Refrigerate for at least 2 hours before serving.

Notes

When the green seasoning is blended, store the remaining green seasoning in a glass bottle. To store for a more extended period, put in an airtight plastic container and store in the freezer for up to one month. This green seasoning can be used to season all your meat dishes.

Instructions when using fresh pigeon peas

If you are using fresh pigeon peas, once the shells are removed, wash with tap water, then wash with boiled water at least twice. Drain thoroughly and use for cooking. This needs to be cooked in a Pressure Cooker until soft.

If you wish to store it for later use, store in a zipped locked bag in the freezer.

It is better to use fresh dry coconut for this recipe to get the authentic Caribbean flavor. However, canned coconut milk will suffice if you are unable to get a fresh dry coconut.

If you are using fresh dry coconut. You would need to remove the shell, chop it into small pieces and blend in a high-speed blender with 1 cup of water until thoroughly blended. Using a strainer, drain the milk from the mixture thoroughly and use it for cooking.

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