How to Make Traditional Trinidad Pelau

Hi Foodies!

There are some foods or dishes that are synonymous with a country. Jamaica is known for Jerk anything, Guyana is known for Pepper Pot, Bahamas is known for Conch and Trinidad? Apart from Curry and Roti, Trinidad and Tobago is known for Pelau. This one-pot meal of chicken (or any meat), rice and pigeon peas makes the perfect meal for a large group of family and friends.

If you are interested in food that satisfies your stomach, while giving you a taste of Trinidad, try this recipe for the traditional Trinidadian Pelau.

AuthorsherikaeCategoryDifficultyIntermediate

Yields6 Servings
Prep Time40 minsCook Time1 hrTotal Time1 hr 40 mins

For Marinade
 2 lbs chicken
 2 bundles chive, chopped
 2 cloves of garlic, chopped
 1 tsp paprika
 1 lime, juiced
 4 tbsp green seasoning
 3 sprigs thyme
 1 celery, chopped
 4 leaves, cilantro
 1 pimento pepper
 1 medium onion, diced
 1 tsp salt
For Cooking
 1 tbsp sugar
 2 tbsp oil
 3 tbsp tomato paste
 2 tbsp golden ray margarine
 2 cups rice
 ½ cup pumpkin chopped
 1 canned pigeon peas
 1 cup coconut milk
 1 cup water

1

Wash all herbs thoroughly and set them aside.

2

Clean and wash the chicken thoroughly before cutting it into bite-sized pieces.

3

Season chicken with green seasoning, paprika and parsley, thyme, cilantro, celery, pimento pepper, garlic, onion, lime and salt.

4

Place in fridge overnight for the seasons to marinate. Or at least for 40 minutes.

5

Place sugar in the pot and caramelize it over a medium flame.

6

Carefully place chicken in pot to prevent being burned by sugar.

7

Ensure chicken is fully coated in caramelized sugar, then allow it to cook in its own juices for approximately three minutes.

8

Add ½ cup water and oil, then allow pot to simmer for four minutes.

9

Add pigeon peas and chopped pumpkin.

10

Add another ½ cup of water, then simmer for 4 minutes.

11

Add coconut milk.

12

Add rice, margarine and tomato paste.

13

Mix well

14

Allow pot to simmer until rice is cooked and all water is evaporated.

Ingredients

For Marinade
 2 lbs chicken
 2 bundles chive, chopped
 2 cloves of garlic, chopped
 1 tsp paprika
 1 lime, juiced
 4 tbsp green seasoning
 3 sprigs thyme
 1 celery, chopped
 4 leaves, cilantro
 1 pimento pepper
 1 medium onion, diced
 1 tsp salt
For Cooking
 1 tbsp sugar
 2 tbsp oil
 3 tbsp tomato paste
 2 tbsp golden ray margarine
 2 cups rice
 ½ cup pumpkin chopped
 1 canned pigeon peas
 1 cup coconut milk
 1 cup water

Directions

1

Wash all herbs thoroughly and set them aside.

2

Clean and wash the chicken thoroughly before cutting it into bite-sized pieces.

3

Season chicken with green seasoning, paprika and parsley, thyme, cilantro, celery, pimento pepper, garlic, onion, lime and salt.

4

Place in fridge overnight for the seasons to marinate. Or at least for 40 minutes.

5

Place sugar in the pot and caramelize it over a medium flame.

6

Carefully place chicken in pot to prevent being burned by sugar.

7

Ensure chicken is fully coated in caramelized sugar, then allow it to cook in its own juices for approximately three minutes.

8

Add ½ cup water and oil, then allow pot to simmer for four minutes.

9

Add pigeon peas and chopped pumpkin.

10

Add another ½ cup of water, then simmer for 4 minutes.

11

Add coconut milk.

12

Add rice, margarine and tomato paste.

13

Mix well

14

Allow pot to simmer until rice is cooked and all water is evaporated.

Trinidad Pelau