How To Make Trini Chicken Pelau | Foodie Nation

Pelau is the ultimate one-pot dish of Trinidad and Tobago:

Yield: 10 Portions

INGREDIENTS

3 Tbsp Vegetable Oil
½ Cup Brown Sugar
1 Whole Seasoned Chicken (Cut into Pieces)
2¼ Cups Rice
1 Tin of Pigeon Peas
6 Cloves of Garlic (Finely Minced)
½ Cup Onions (Finely Minced)
2 Bundles Chives (Chopped)
6 Pimento Peppers (Finely Minced)
1¼ Cup Pumpkin (Cubed)
¼ Cup Coconut Milk
Water (About 4 Cups)
1 Whole Scotch Bonnet Pepper
¾ Cup Carrots (Cubed)
½ Cup Corn Kernels (Optional)
1 oz Salted Butter
2 Bundles Chadon Beni/Culantro (Finely Chopped)
Salt and Black Pepper to taste

METHOD

1. Heat iron pot over high heat.
2. Once pot is hot, add the oil and then add brown sugar.
3. Once sugar begins to bubble and caramelize, stir using a pot spoon until sugar develops a deep amber with slight black jack color.
4. Immediately add your seasoned chicken pieces to the pot and stir to allow caramelized sugar to evenly coat the chicken. Allow chicken to stew (brown) for 10 minutes.
5. Reduce heat to medium, add the rice and mix thoroughly with chicken. Allow rice to parch or brown with the chicken to develop a nutty flavor and caramel color for about 4 – 5 minutes.
6. Add pigeon peas followed by the garlic, onions, chives, pimentos and pumpkin.
7. Mix the coconut powder with the water add to the pot. Water should cover the surface of the rice. Stir to distribute aromatics then add the whole pepper, cover and bring a slow boil. (About 8 – 10 minutes)
8. After this time, remove cover and add the carrots and the corn. Stir to combine and check the doneness of the rice at this point. If it’s still a bit hard or close to being done, gauge by adding a little more water and cover the pot; allowing it to cook for a few more minutes. However if the Pelau is still moist with sufficient liquid and close to being done, then leave uncovered and allow excess water to evaporate.
9. Add the chadon beni, salted butter and taste for seasoning. Add salt and pepper as per your likeness and stir to ensure all ingredients are mixed well as this prevents the bottom from burning.
10. Do this until you have reached your desired consistency.
11. Remove from heat and let sit for 15 minutes to allow the flavors to converge and set.
12. Serve as is or with coleslaw as a great accompaniment.

——————

Connect with:
Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu

——————

Connect with Foodie Nation on:

——————

MUSIC CREDITS:

[FoodieNation]

Happy 57th Independence Trinidad and Tobago! 🇹🇹

[dillyjanjan]

I don't know if you guys realize how important well produced videos like these are for Trinis living abroad. Here in the Middle East the closest thing I could find to pigeon peas was Fava Beans and for the first time in my 38 years I attempted to make a Pelau. It came out fantastic! We out here in Qatar craving a lil Trini flavour and this video came right on time. Keep up the good work guys!

[scarlettthorn]

A pot of pelau is like our people. Mix up and when we come together we sweet!!!! Sweet sweet T&T 🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹

[blacknite]

Cooking is my therapy and I’m alway looking for new recipes, this by far is a beautiful dish I must make. Thank you

[Bossmama]

I like looking at Jason. He gets so excited about cooking and makes it fun.

[Mixmasterdean]

I enjoy watching your videos. I’m a Trini who lives in Washington DC. I just forwarded this video to my wife to have her make this for me. Love you both. ❤️👏🏽

[thatgguy]

Tried this recipe for the first time today..I from deh Virgin Islands and let me tell you..this was perfect! Give thanks!

[andyjohnson]

When your co host said " the darker the better" I felt that lol

[bridgetr]

Wait, what? "Corn in the pelau, " that's a sin ! if I told my mama that she would probably try to, rebuke the devil out of me LOL

[jordannananoo]

Definitely need to try this addition of corn, Chef Jason's add-ons never failed me so far. Love this show it illustrates the love, flavour and vibes of Trinidad and Tobago and such a fitting dish to put on display for independence 🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹

[wendybabwah]

Can't wait to be using this recipe the next time I make Pelau🇹🇹... Looks devine... Great tip on adding the extra sugar, now I know why my pelau lack colour sometimes lol! Chef Jason and kezzi, guys the enthusiasm y'all have for cooking is contagious ❤
Represent 🇹🇹🇹🇹🇹🇹!

[tookiebirdpepper]

I always put corn in pelau. I love the burst of sweetness and the different texture it gives. I also make paneer pelau for my vegan friends. It tastes just as delicious as meat pelau. Team corn and wet pelau. ⭐ 💥

[annseebalack]

I've never had corn in pelau, maybe I'll try it. Chef Jason: "I like everything moist and wet", ooookkkk 😉🤣🤣

[trinideeboneify]

Much love from a Houston Trini...love y’all n ya recipes! Keep up the good work!

[nicolepierre]

I love my pelau with chicken, pork, pigtail and beef, corn is a must

[sharonsammy]

I really enjoy looking at your videos. I have learnt so much. I live in Toronto so I especially like to hear the "Trini" accent - makes me feel nostalgic. You both work so well together. I recently stumbled upon your cooking show and look at it almost every day. I never get bored looking at your show. Thank you. Yes, I like corn in my pelau.

[yvettemitchell-robertson]

thanks Kezzie and Cheft Jason, I tried your method of cooking my pelau and it was the best pelau I have ever cooked. Thank you guys so much.

[kgkg]

These 2 were so great together. Foodie Nation not the same without these 2 and Arlene from Tobago.

[jessiestuart]

I have never tried pelau before. And it came out perfectly. Thanks so much

[lewisann]

I love a good meaty chicken pelau, no corn!