I can still recall sitting in our “gallery” (porch) shelling peas as the first crop of pigeon peas was reaped (btw, shelling is the term used to describe removing the peas from the pod). My parents always planted corn and peas every rainy season so we enjoyed fresh peas cooked in many different forms. Stewed, curried, in pelau and as a thickener for some of the amazing soups my mom would make. But my absolute favourite dish with pigeon peas (even to this day) is that wonderful meal-in-a-pot, called pelau.
It was the norm that every trip we made to the beach or any family outing, my mom would cook up a pot of pelau (BTW, “cook up” is also another word for pelau) to take for lunch. Nothing beats taking a swim in the ocean and making your “hungry” way back to the trunk of the car where your mom is getting ready to serve you a plate of still-hot, chicken pelau with a fresh green salad on the side. And how could I forget the hot sauce we would drizzle all over the mound of pelau?
Can you imagine writing a post and your mouth waters from nothing but a memory? Let’s hope I don’t drool all over this keyboard.
I still can’t believe that it took me this long to share this dynamite pealu recipe with you. A special thanks to Caron for reminding me to do so.
You’ll need…
4-5lbs chicken, cut into pieces and washed with lime/lemon juice
1 tablespoon salt
1 teaspoon worcestershire sauce
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh/bottled ginger – crushed. (use 1/2 if it’s ginger powder)
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – chopped
1 medium tomato – chopped
2-3 tablespoon cilantro (or 2 tbs Trinidad green meat seasoning)
2 tablespoon brown sugar
3 cups water
1/2 teaspoon black pepper
1/4 hot pepper (only if you like your food spicy)
1 green onion or chive – chopped
2 sprigs of fresh thyme (1 teaspoon dried)
1 large carrot sliced into “coins”
1 can coconut milk (about a cup)
1 can pigeon peas (also known as congo peas)
3 cups of long grain brown rice (washed)
1 teaspoon golden ray salt butter (optional)
Couple things before we proceed.
* If you can get fresh “shelled” pigeon peas, jump at the chance to use that instead of the canned stuff. nothing beats ‘fresh’.
* The pigeon peas comes as 2 types in the can. You have the green pigeons peas and the congo peas. The congo is the just the same green ones that were left to dry in its pod (while still on the tree), then canned. In the pictures below, you’ll notice that I used the congo variety of peas as it what I had on hand.
Cut and wash the chicken pieces, then season with all the ingredients mentioned above except, the oil, sugar, coconut milk, carrot, rice, water, golden ray and the can of pigeon peas.
Allow the seasoned chicken to marinate for at least 1 hr before you continue. You’re probably shocked by the amount of salt we used during the seasoning process, don’t fear. When we add the other ingredients, the saltiness will balance off nicely.
In a large pot on med to high heat, pour the oil and wait for it to become hot. Then add the brown sugar (same as the stewing process we discussed before), keeping an eye on things (see pictures below) until the sugar goes to a dark frothy brown. Have the bowl of seasoned chicken ready to go.
When the sugar gets to this point, quickly start adding the pieces of chicken. Move each piece around so it gets coated in the caramel that you just made. After adding all the chicken, cover the pot and allow to cook on med heat for about 10 minutes. We’re trying to “brown” the meat and also create a nice brown colour so when we add the rice, everything will look and taste amazing. Remember, that a pelau is judged by not only it’s taste, but by it’s appearance as well. Don’t worry, this recipe is fool proof!
While everything cooks, open the can of peas and place it in a strainer to wash out the sort of sryup-like liquid it’s packaged in the can with. You’ll also get rid of all that additional sodium that’s included in everything that’s canned. Wash and peel the carrot, then slice into coins. Put both the peas and carrot pieces into the same bowl you seasoned the chicken. Hopefully it will pick up any remaining seasonings that were left back. As the water starts to dry-up (see pic above) add, the peas and carrots to the pot. NOTE: You may have to turn up the heat and remove the lid for the natural juices that were released to cook down.
Cover the lid and turn down the heat as you wash the rice. For those of you not familiar with cooking with brown rice as we do in the Caribbean, you may not realize that you must first wash the rice before cooking, to get rid of the gritty taste. Many of you are probably accustomed to using that fast cooking (can’t screw up) Uncle Ben’s version. Not today! It’s a very simple process. Pour the rice into a large bowl and pour water to cover it. Then as if you’re giving the rice a massage, work it with your hand and fingers. Pour out that water (you’ll see how cloudy the water will be) and repeat this process for another couple times.
Time to kick back into action. Pour the rice into the pot, then the coconut milk and the three cups of water. Stir everything around and quickly bring back to a boil. Then cover the pot and allow to simmer for about 35 minutes or until all the liquid is gone and the grains of rice is tender and plump. There are 2 ways people like their finished product. Wet or dry and grainy. I love a nice grainy pelau, but I do know my sister makes hers gets my mom to make her’s a bit wet. Test both ways to see how best you like it.
Added Flavour!
To add an additional layer of flavor to the dish (not as if it need any more) add a teaspoon of Goldenray salted butter as you turn off the stove. Then mix around and cover the pot for about 5 minutes.
Special Note. My great aunt had this trick where she would get a branch of celery (fresh stuff from her garden – only the leafy part) and chop it really fines and top her pelau with it. STUNNING is the only word I can use to describe this added zing. Though I’ve tried over the years I’m still to recreate that unique taste … maybe it’s because I don’t have that unique celery from the Caribbean.
Do let me know your thoughts on this and the many other recipes posted on CaribbeanPot.com in the comment box below.
I LOVE pelau…and we eat it on the beach here in the BVI too. Pelau with chicken is most common but it’s great with conch too. Do you ever use the ready-made browning in a bottle from Trinidad for this instead of the sugar?
Abigail, the only time I’ve ever use it is when the browning process was not successful and I add some of the bottled stuff to give the dish a that nice dark (golden) colour.
I (and my mom) only use the bottled stuff to add as a last resort. But I’m sure there are many people who will opt for this method to cut back on cooking and prep time.
I’ve been to many of the wonderful Caribbean islands, but I’ve never had the opportunity to visit BVI. Maybe our next cruise?
Very interesting. I’ve only recently heard of the bottled browning and wondered if it was more widely used. Apparently not. The cruise ships do come here quite often now so let me know if you’re stopping. We could cook a pelau on the beach together.
Let me tell you something. What I truly love about pelau is that no two people make it the same. A great compliment to a nice pot of pelau is a water crest salad with an ice cold glass of mauby (or carib if it’s your day off)!
I’m going to start testing your recipes man!
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For us in Barbados it is pelau with coleslaw and lettuce. And mauby. That is the thing. Bring it on!!
I made this today. My sisters husband is from Trinidad and she is always talking about the great food. Especially this one. This recipe was crazy easy and soooo good!! Thanks!!
I made this dish once (not your recipe) and although it was flavorful and delicious, I was unhappy with how mushy the rice came out. I’ve been afraid to tackle this recipe ever since. Maybe I’ll try it one more time
Thanks for the wonderful comments to date. @Kimberly.. great to hear that you were successful. Do try some other recipes and leave your thoughts.
@E’sSential Catering. Start off by using 2/3 the water the recipe calls for. Then add more accordingly if the rice is not fully cooked. The idea is to use only as much water needed to get to the texture you like.
@Beverley we too in TnT love off on the mauby!..and sorrel when in season.
Keep commenting people
Chris De La Rosa´s last blog ..The Burlington Ribfest, Dubbed Canada’s Largest Ribfest
You make me so hungry with these posts!
Tomorrow I am making Guyanese cook-up rice with beef, tripe, salted pig-tail with split peas. On the side, I am frying some ripe plantains and steaming some okra. A little cucumber and tomato chow and I am in heaven. Of course some boiled scotch bonnets will be in de pot! (lol)
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I am loving these recipes and its so true how everyone has their own twist to the same recipe. I am used to using white sugar when I’m browning but I do find that it can burn really quick if you are not watching it. I’ve never tried brown sugar, do you find that it makes a darker color or more flavor when you use brown sugar? Also, I have learned that you need a nice seasoned steel pot to really accomplished this. I cannot wait to try it this way with brown sugar.
Re: Kimberly. When I first moved to Canada I too used white sugar, but I soon found that the colour and taste was not as rich as I was used to. As for the pot, you may be on to something. I use both a heavy “seasoned” pot and a stainless steel one and I do agree that the “seasoned” one does give a better final product.
BTW, make sure you get the golden brown and not the dark brown sugar.
Re: Cynthia, Sounds delicious. Lately when I visit my mom She’s been making tomato choka as a side for her pelau. The heat, garlic and rich tomato flavour works great to increase your appetite.
Happy cooking
Chris…
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Just wondering, if i use pork instead of chicken, how long will it take to cook?
Plus i like my pelau grainy…how do i achieve this? u can email me at jp6373@stu.armstrong.edu. Any help would be greatly appreciated. thank you for ur very informative receipe and the pics definately help alot.
jp764.
re: Pork. If you like your pork as tender as I do, allow it to cook for about 40 minutes (slow heat) before adding the rice etc. This way by the time the rice is done cooking, the pork will be tender.
For a grainy pelau, use a little less water, but cook on a low heat (covered) to ensure that rice cooks through. If you find that you’ve achieve the grainy texture you like, and there’s still liquid remove the lid and the liquid should evaporate.
Happy Cooking.
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Hi Chris! I tried your pelau recipe and my pelau came out perfectly! My boyfriend is already asking me when I’m going to make it again. Never in my life did i think that I would be able to make pelau. I am looking forward to trying your other recipes!!
Thank you!
This may be a dumb question, but when im bringing it back to a boil then covering the pot and allowing it to simmer…should it still be on boil, or is that when i turn the stove off?
Nevermind i figured it out. My Pelau came out good :- )
My sincere apologies for the delay in responding Elizabeth..we’re on vacation and I’m only checking sporadically. Happy to know that you figured it out and it turned out well.
Happy cooking.
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i don’t like pigeon peas, so whenever i make pelau i only use rice with frozen vegetables and plenty of meat, it goes down well with a cool glass of lime juice sweetened with brown sugar
I have made pelau dozens of times over the years, experimenting with different recipes and browning methods (white sugar, honey, ketchup, Coca-Cola) and thanks to this recipe, I have finally arrived at pelau Nirvana.
I’m so ashamed that I never once thought to use light brown sugar, even though that was what my grandmother used. That was just the extra touch I needed to make this dish shine. I added my own little tweaks to the marinade, a bit of fresh chadon beni and a tablespoon of barbecue sauce, but otherwise stayed true to the recipe.
I can now add pelau to my ’sweet hand’ file!
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Re: Petra, funny enough, our daughters call the pigeon peas “beenies” and after they’ve done eating you can see a pile of “beenies” at the side of their plates. I’ve also seen my friends mom use the peas and carrots as you mentioned.
re: Squeezle, yes, fresh chadon beni is a must, but sadly it’s difficult to come by where we live. I also recall my great aunt adding some finely chopped “Trini” celery at the very end of cooking. More like a topping and allowing the pot to remain close for a few minutes after she added it. You won’t beleive what a great flavour this adds to the dish.
happy cooking
chris
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Thank you so much for sharing this wonderful recipe.
I had to make a few changes to accommodate for my limited cupboard supplies and my lack of time to go to the store. So, I replaced fresh tomatoes with 1/2 can of chopped ones, chopped celery instead of cilantro. And, since neither ketchup nor Goldenrod live in our kitchen, I added some extra worcestershire sauce and a teaspoon of soy sauce. I didn’t have any on hand this time, but frozen pigeon peas are a better replacement for the fresh ones than the canned goods I had to settle for.
Even so, the result was delicious enough for everyone to return for seconds. Imagine the relief on their faces when they noticed there was enough for tomorrow
Can’t wait to try this recipe with goat, and even with conch, as suggested by Abigail.
Re: Pork instead of chicken.
A good addition when using pork, is a few pieces of pig tail. I was introduced to this by a friend, and tried it. The pig tail gave an added flavor that I found quite tasty.
Also, having a Chinese father, I find that I use soy sauce (the good dark chinese soy, not Kikoman) in my seasoning. This allows me to eliminate the sugar burning step as the sugar in the soy gives the meat a nice color.
Jacqui, thanks for the wonderful tips. I do remember my mom making pig tail pelau as well. I mainly use chicken or beef, since our daughters will not touch pig tail. I think I love the flavour of the caramelized sugar too much to go the soy way. However I know my aunt used to go that route since my little cousin is diabetic.
I usually add hot water to my pelau it start the boiling process faster and the rice is not too soggy…but just right.