Sabine Sabine

Trinidad Pelau : One-Pot Delight with Chicken and Pigeon Peas

Trinidad Pelau

Get ready to tantalize your taste buds with a beloved Trinidadian dish that brings together a medley of flavors and textures in one delicious pot. This dish represents the vibrant culinary heritage of Trinidad and Tobago, with influences from African, Indian, and Caribbean cuisines. Whether you're looking to explore new flavors or craving a comforting and satisfying meal, Trinidad Pelau is sure to impress.

Ingredients:

  • 2 pounds chicken pieces (preferably bone-in and skin-on)

  • 2 cups long-grain rice

  • 1 cup pigeon peas (canned or pre-soaked dried peas)

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1 bell pepper, chopped

  • 2 medium carrots, diced

  • 2 tomatoes, diced

  • 2 tablespoons vegetable oil

  • 2 tablespoons brown sugar

  • 2 tablespoons soy sauce

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon tomato paste

  • 1 teaspoon dried thyme

  • 1 teaspoon ground allspice

  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon salt (adjust to taste)

  • 3 cups chicken broth

  • Fresh cilantro or parsley for garnish

Instructions:

  1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and brown them on all sides until golden. Remove the chicken from the pot and set it aside.

  2. In the same pot, add the chopped onion, minced garlic, and diced bell pepper. Sauté until the vegetables are softened and aromatic.

  3. Add the diced tomatoes, diced carrots, and drained pigeon peas to the pot. Stir everything together and cook for a few minutes until the vegetables start to soften.

  4. Stir in the brown sugar, soy sauce, Worcestershire sauce, tomato paste, dried thyme, ground allspice, black pepper, and salt. Mix well to coat the vegetables with the flavorful sauce.

  5. Return the browned chicken pieces to the pot, nestling them among the vegetables and spices.

  6. Add the rice to the pot and mix it with the other ingredients to coat it with the flavors.

  7. Pour in the chicken broth, ensuring that it covers the rice and chicken. If needed, add a bit more broth or water to ensure proper coverage.

  8. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the rice is cooked and the chicken is tender.

  9. Once cooked, fluff the rice with a fork and mix it gently with the chicken and vegetables.

  10. Garnish the Trinidad Pelau with fresh cilantro or parsley.

  11. Serve hot and enjoy this flavorful one-pot delight with a side of tangy tamarind sauce or a squeeze of fresh lime juice.

Whether you're sharing it with family and friends or savoring it as a comforting meal, Trinidad Pelau will bring warmth and flavor to your table

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