Trinidadian Pelau

Ingredients

• 500g Chicken thighs and drumsticks, chopped
• 2 Tassen Long-grain rice
• 1 Dose (400g) Pigeon peas (gandules), drained
• 1 Dose (400ml) Coconut milk
• 1/4 Tasse Brown sugar
• 3-4 Tassen Water or broth
• 1 große Large onion, chopped
• 3 Knoblauchzehen, gehackt Garlic cloves, minced
• 1 Carrot, diced
• 1 Stange Celery stalk, diced
• 1 EL Vegetable oil
• 1 TL Chopped fresh thyme
• Salz und schwarzer Pfeffer Salt and black pepper
• Optional: Scotch Bonnet Pfeffer (ganz) Optional: Scotch Bonnet pepper (whole)

Instructions

1. Wash and pat dry the chicken. Marinate with salt, pepper, and half of the thyme.
2. Rinse the rice thoroughly until the water runs clear. Drain and set aside.
3. In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the brown sugar and let it melt until it turns deep brown and caramelized (do not let it burn!).
4. Carefully add the marinated chicken to the pot and sear on all sides in the caramelized sugar until well browned. This gives the pelau its characteristic color.
5. Add the chopped onion, garlic, carrot, and celery and sauté for 5-7 minutes until the vegetables are softened. Add the remaining thyme and optional whole Scotch Bonnet pepper.
6. Add the washed rice and drained pigeon peas and sauté for 2-3 minutes, stirring.
7. Add the coconut milk and enough water or broth to cover the rice by about 2 cm (approximately 3-4 cups total liquid). Season with salt and pepper to taste. Bring to a boil.
8. Reduce heat to low, cover the pot tightly, and simmer for 40-50 minutes, or until the rice is cooked through and has absorbed all the liquid. Do not stir while it's cooking.
9. Remove the pot from the heat and let it rest for 10 minutes before removing the lid. Gently fluff before serving and remove the Scotch Bonnet pepper.

Nutrition