Editorial sample recipeTrinidadianintermediatedairy-freehalal

Trinidadian One Pot Chicken Pelau With Coconut And Pigeon Peas

Name: Trinidadian One Pot Chicken Pelau With Coconut And Pigeon Peas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Trinidadian
Ingredients: 1.5 lbs skinless boneless chicken thighs, cut into bite-sized pieces; 3 tbsp green seasoning paste, blend of cilantro, scallions, garlic, and thyme; 2 tbsp brown sugar; 2 tbsp vegetable oil; 1.5 cups long grain white rice, rinsed; 1 cup canned pigeon peas, drained and rinsed; 1 cup coconut milk, full-fat; 1.5 cups halal low-sodium chicken stock; 1 piece whole scotch bonnet pepper, kept whole for mild aroma

A cherished Trinidadian comfort dish featuring caramelized chicken cooked with rice, pigeon peas, and scotch bonnet in a rich coconut broth.

Prep: 20 min
Cook: 35 min
Total: 55 min

Technique to learn

Burnt Sugar Browning

Caramelizing dry brown sugar in hot oil to build the deep bronze color and sweet-savory base essential to traditional Caribbean pelau.

Instructions

Step 1: Toss the diced chicken thighs with green seasoning paste in a bowl and let stand for 15 minutes.
Step 2: Heat the vegetable oil in a heavy Dutch oven over medium-high heat and sprinkle in the brown sugar uniformly.

Step 3: Watch carefully as the sugar melts into a bubbly, dark amber syrup, taking about 3 minutes.

Step 4: Immediately add the marinated chicken to the caramelized sugar and stir quickly to coat all pieces evenly, browning for 5 minutes.

Step 5: Stir in the rinsed rice and pigeon peas, cooking for 2 minutes to lightly toast the rice grains.

Step 6: Pour in the coconut milk and halal chicken stock, then float the whole scotch bonnet pepper on top without breaking its skin.

Step 7: Bring the liquid to a boil, cover tightly with a lid, turn heat to low, and cook for 20 minutes until the rice is tender and liquid is absorbed.

Step 8: Remove from heat and let sit covered for 5 minutes before discarding the pepper and gently fluffing the pelau with a fork.

Cooking tips

Do not leave the brown sugar unattended while melting, as it transitions quickly from golden amber to burnt.
Keep the scotch bonnet whole to infuse fruity fragrance without explosive capsaicin heat.
Original home-cooking adaptation inspired by Trinidadian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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