Pelau (Trinidadian Rice Dish)

Instructions

1. 1Season the about 910 g of chicken pieces with salt and pepper (not listed, but standard practice).
2. 2In a large heavy-bottomed pot, heat the 2 tbsp of vegetable oil over medium-high heat (204.4°C / 200°C). Add the 2 tbsp of brown sugar and cook, stirring constantly, until it melts and turns a deep amber color, about 3-5 minutes. This is burnt sugar; be careful not to let it burn completely, as it will become bitter.
3. 3Carefully add the seasoned about 910 g of chicken pieces to the pot with the burnt sugar. Brown the chicken on all sides until golden brown, about 5-7 minutes.
4. 4Add the 1 medium chopped onion, 3 minced cloves of garlic, 2 cups of rice, 1 can of drained pigeon peas, 1 can of coconut milk, and 2 sprigs of thyme to the pot. Stir everything together to combine.
5. 5Add enough water to just cover the ingredients in the pot (about 3-4 cups, adjust as needed). Bring the mixture to a rolling boil over high heat.
6. 6Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 30-40 minutes, or until the 2 cups of rice is tender and most of the liquid has been absorbed. You should hear gentle bubbling, and the rice should look plump.
7. 7Remove the pot from the heat and let it rest, covered, for 10 minutes. This allows the rice to finish steaming and become fluffy.

Related Guides