Pelau (Trinidadian Chicken and Rice)

Ingredients

• 500g Chicken thighs or wings, cut into pieces
• 2 EL Green Seasoning (Trinidadian style)
• 1 EL Vegetable oil
• 1 EL Brown sugar
• 1 große Large onion, chopped
• 2 Zehen Garlic cloves, minced
• 1 Tasse Long-grain rice, rinsed
• 1 Dose (400g) Canned pigeon peas, drained
• 2 Tassen Chicken broth
• Salz und schwarzer Pfeffer Salt and black pepper to taste
• 1-2 Allspice berries (optional)

Instructions

1. Marinate the chicken with green seasoning, salt, and pepper. Let sit for at least 30 minutes, or ideally overnight.
2. In a large, heavy pot, heat the vegetable oil over medium heat. Add the brown sugar and allow it to melt and caramelize until dark brown (be careful not to burn).
3. Carefully add the marinated chicken to the pot and brown for about 5-7 minutes, until lightly colored by the caramel.
4. Add onions, garlic, and allspice berries (if using) and sauté for another 3-5 minutes until onions are softened.
5. Add the rinsed rice and drained pigeon peas. Stir well to combine everything.
6. Pour in the chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes until the rice is cooked and all liquid is absorbed.
7. Remove lid, fluff the Pelau gently, and let it rest for 5 minutes before serving.

Nutrition