A wooden table with a blue plate, topped with rice, chicken and sliced red chilli

Trinidadian pelau

Name: Trinidadian pelau
Total time: 1 h 15 min
Yield: Serves 6-8
Cuisine: Caribbean
Ingredients: 200g skinless chicken thigh fillets cut into pieces; 1 lemon juiced; 3 tbsp green seasoning; 2 tbsp soy sauce; 2 tbsp sunflower oil; 25g dark brown muscovado sugar; 125g dried gungo peas soaked and boiled, or 1 tin, drained; 75g pumpkin or squash peeled and diced; 75g carrots diced; 2 cloves garlic crushed; a few sprigs thyme; 10g ginger peeled and finely grated; 2 spring onions finely sliced; 1 scotch bonnet halved, plus extra sliced to serve; 1 tbsp tomato ketchup or tomato purée; 1 tbsp gravy browning; 400ml tin coconut milk; 500g long-grain rice; chopped to make 2 tbsp coriander or chadon beni

Keshia Sakarah

Published: September 7, 2021 at 1:26 PM

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Serves 6-8

Easy

Total time: 1 hr and 15 mins

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Pelau is a traditional rice dish from Trinidad and Tobago, made with dried gungo peas, chicken, coconut milk and flavoured with earthy green seasoning. This recipe comes from Brixton restaurant, Caribe’

Low calorie

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Alternatives

Complete the dish

This recipe for Trinidadian pelau comes from Brixton restaurant, Caribe’. Also try their recipes for Trinidadian curry shrimp, Barbudian fish wata and a Black Mout Montserrat cocktail.

Ingredients

Nutrition

200g skinless chicken thigh fillets

cut into pieces
1 lemon

juiced
3 tbsp green seasoning
2 tbsp soy sauce
2 tbsp sunflower oil
25g dark brown muscovado sugar
125g dried gungo peas

soaked and boiled, or 1 tin, drained
75g pumpkin or squash

peeled and diced
75g carrots

diced
2 cloves garlic

crushed
a few sprigs thyme
10g ginger

peeled and finely grated
2 spring onions

finely sliced
1 scotch bonnet

halved, plus extra sliced to serve
1 tbsp tomato ketchup or tomato purée
1 tbsp gravy browning
400ml tin coconut milk
500g long-grain rice
chopped to make 2 tbsp coriander or chadon beni

Nutrition: per serving

kcal458

low
fat14.1g
saturates8.4g
carbs66.1g
sugars6.8g
fibre4.7g
protein14.5g
salt0.8g

Method

step 1

Put the chicken and lemon juice in a large bowl. Cover with cold water. Drain. Season with 2 tbsp of green seasoning and the soy.
step 2

Heat the oil in a deep pan until hot but not smoking. Add the sugar and cook until it starts to bubble – don’t stir. Add the chicken (leave the left-over marinade in the bowl) and brown, stirring to coat. Cover and cook over a medium heat for 5-10 minutes, adding some water if it starts to catch.
step 3

Mix in the peas, pumpkin, carrots, garlic, thyme, ginger, onions, scotch bonnet, ketchup, gravy browning and remaining green seasoning, then the coconut milk and 600ml of water. If the liquid isn’t dark brown, add extra browning for colour. Season. Mix in the rice. Cover and cook for 20-30 minutes over a medium heat or until the water has evaporated and the rice is tender. Serve topped with the coriander and some sliced scotch bonnet.

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Authors

Keshia Sakarah

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