A savory one-pot dish from Trinidad and Tobago, combining chicken, rice, and pigeon peas with rich Caribbean flavors.
Preparation time
20min
Cooking time
45min
Ingredients
6 Servings
- 0.5 tsp black pepper
- 2 tbsp brown sugar
- 1 carrot
- 1.5 kg chicken
- 400 ml coconut milk
- 4 cloves garlic
- 1 green bell pepper
- 1 onion
- 400 g pigeon peas
- 350 g rice
- 1 tsp salt
- 2 tsp thyme
- 2 tbsp vegetable oil
- 500 ml water
Directions
Step 1
In a large pot, heat the vegetable oil over medium heat and add the brown sugar. Stir until the sugar melts and turns dark brown.
Step 2
Add the chicken pieces to the pot, turning to coat them in the caramelized sugar. Cook until the chicken is well browned.
Step 3
Add the chopped onion, minced garlic, diced carrot, and chopped green bell pepper to the pot. Cook for about 5 minutes until the vegetables are softened.
Step 4
Stir in the rice, ensuring it is well coated with the oil and vegetables.
Step 5
Add the pigeon peas, coconut milk, water, thyme, salt, and black pepper. Stir to combine.
Step 6
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 30-35 minutes, or until the rice is fully cooked and the liquid is absorbed.
Step 7
Remove from heat and let the pelau sit for about 5 minutes before serving.
Step 8
Fluff the pelau with a fork, and serve hot.