
Chicken Pelau (Trinidad Chicken Pelau)
A Dish for Hanging Out
Chicken and Rice. One pot chicken and rice (Trinidad Pelau) is one of the main dishes cooked in the Trinidad and Tobago. When it comes to a one pot meal that everyone loves, this is it. I have had this One Pot Chicken and Rice at hangouts (dinner parties) with friends. It is great to take on a day at the beach and for cooking outdoors on a woodstove or campfire. This dish is packed with lots of flavour.
Caramelized Browning (Burnt Sugar)
Traditionally, we brown sugar by caramelising it in a hot heavy bottom pot to make a browning for the meat. However, store bought browning can be used. Using a bit of soy sauce in this recipe can also add tons of flavour. I have used different methods for preparing this dish and they all work wonderfully and the food taste great.
Chicken or other Substitutes
I have substituted the chicken with other types of meat in this recipe at times. It is fine to substitute the meat but be mindful of the cooking time. You may need to precook a bit before adding to the recipe. For example, beef may require a longer cooking time.
Therefore may need to be precooked before adding starting the pelau. However, cutting beef into smaller cubes may eliminate the need for this step. If you are vegetarian, you can still prepare this dish without the meat and enjoy it with the lovely peas.
Types of Peas
The peas used in One Pot Chicken and Rice (Trinidad Pelau) can also be substituted with any other you prefer. However, pigeon peas (Gungo peas) dried or fresh goes well with this recipe. It is the standard for making this dish in Trinidad and Tobago. I have cooked this dish before using both dried and fresh peas. Whenever I use dried peas, I soak them overnight and precook them before adding them into the recipe.
Try this recipe and you will enjoy it as much as we all do. I have serve this chicken and rice dish with green salads, Coleslaw, avocado slices and other salads green salads.
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