Trinidad Pelau Chicken and Pigeon Peas | Recipe Fund

Trinidad Pelau Chicken and Pigeon Peas

1 Reviews

14 Jun 2021

Chicken

Recipe Fund Recipe

Trini pelau is an iconic recipe from the island of Trinidad that is often made on weekends and when family and friends get together for a lime (Caribbean slang word for get-together). This one-dish meal originating in the French West Indies combines pigeon peas, meat or chicken, and rice along with fresh herbs and coconut milk. The entire dish is then flavored and colored with burnt sugar.

Trinidad Pelau Chicken and Pigeon Peas

by Ernest Turkson

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Ingredients

US Customary

Metric

3 lbs of boneless, skinless chicken thighs, cut into 2-inch pieces

2 tbsp of green seasoning

2 tsp of grated garlic

1 tbsp of Worcestershire sauce

1 tbsp of soy sauce

1 tbsp of tomato ketchup

1 qty of Kosher salt, to taste

1 qty of Freshly ground pepper, to taste

2 tbsp of vegetable or canola oil

3 tbsp of cane sugar or brown sugar

2 cup of parboiled rice, washed and drained

0.75 cup of coarsely chopped onion

0.5 cup of coarsely chopped red bell pepper

2 cup of canned pigeon peas

1 cup of diced carrots, optional

2 cup of fresh coconut milk

2 cup of chicken stock or water

1 qty of whole Scotch bonnet pepper

0.5 cup of thinly sliced green onions, white and green parts

Servings

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Prep Time:

35 Mins

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Cook Time:

1 Hr

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Total Time:

1 Hr 35 Mins

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Servings:

People

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Category:

Chicken

Directions

Reviews ( 0 )

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