Description
Wicked Trini Pelau is a flavorful one-pot Caribbean dish featuring marinated chicken cooked with burnt sugar, rice, pigeon peas, fresh coconut milk, and aromatic vegetables. This traditional Trinidadian recipe offers a perfect balance of sweet, savory, and spicy flavors for a hearty and satisfying meal.
Ingredients
Scale
Chicken Marinade
- 3 pounds chicken thighs and/or drumsticks, cut into large pieces
- 2 tablespoons green seasoning
- 2 teaspoons grated garlic
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon tomato ketchup
- Salt, to taste
- Pepper, to taste
Main Ingredients
- 2 tablespoons vegetable oil or canola oil
- 3 tablespoons cane sugar (can substitute brown sugar)
- 2 cups rice, washed, drained and parboiled
- 3/4 cup onions, chopped
- 1/2 cup sweet peppers, chopped
- 2 cups cooked pigeon peas (canned is fine)
- Optional: 1 cup carrots, diced
- 2 cups fresh coconut milk (dilute with water if using canned)
- 2 cups cooking liquid (stock, water, or reserved cooking liquid from peas)
- 1 whole scotch bonnet pepper
- 1/2 cup sliced green onions (white and green parts)
Instructions
- Marinate the Chicken: In a large bowl, combine chicken pieces with green seasoning, grated garlic, Worcestershire sauce, soy sauce, tomato ketchup, salt, and pepper. Toss well to coat the chicken thoroughly with the seasonings. Let the chicken marinate for at least one hour to absorb the flavors.
- Heat the Oil and Make Burnt Sugar: Place a large pot over medium-high heat and pour in the vegetable oil. Heat until hot but not smoking. Sprinkle cane sugar evenly into the heated oil and let it melt. Allow the sugar to froth and bubble, watching carefully until the edges start to darken slightly, creating a rich caramelized burnt sugar base.
- Add and Cook the Chicken: Immediately add the marinated chicken to the pot with the burnt sugar. Stir quickly to coat the chicken pieces in the caramelized sugar. Cook the chicken for 7 to 10 minutes until it starts to brown and caramelize.
- Incorporate the Rice: Add the washed and parboiled rice to the pot with the chicken. Stir to combine and cook for 3 minutes, allowing the rice to toast slightly and absorb some flavors.
- Add Vegetables and Peas: Mix in the chopped onions, sweet peppers, cooked pigeon peas, and optional diced carrots. Cook for an additional 1 minute, stirring to blend all ingredients.
- Pour in Liquids and Season: Add the fresh coconut milk and the cooking liquid (stock, water, or pea liquid) to the pot. Season with salt and pepper to taste. Toss in the whole scotch bonnet pepper for a subtle spicy kick.
- Simmer and Cook: Cover the pot and bring the mixture to a boil. Once boiling, partially remove the lid to allow some steam to escape and boil until the surface of the dish is visible, about 7 to 8 minutes.
- Finish Cooking: Fully cover the pot, reduce heat to low, and let the pelau cook for 25 to 30 minutes, or until all the liquid has been absorbed and the rice is tender.
- Add Green Onions and Final Seasoning: Sprinkle sliced green onions over the pelau and gently fold them in. Taste and adjust salt and pepper as needed.
- Serve: Serve the pelau hot or at room temperature for a delicious and comforting meal.
Notes
- Green seasoning typically includes fresh herbs such as cilantro, parsley, thyme, and green onions blended together; you can buy pre-made or make your own.
- Be careful when making burnt sugar (caramel) to avoid burning it too much, as bitter burnt sugar can ruin the dish’s flavor.
- If using canned coconut milk, dilute it with an equal part of water for a fresher taste.
- The whole scotch bonnet pepper is used to flavor the dish but should not be broken to avoid overly spicy heat; remove before serving.
- You can substitute pigeon peas with kidney beans if preferred.
