Categorized | Chicken

Pelau, the first guest invited to every beach lime.

caribbean pelau

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.

seasoning chicken for pelau

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.

browning sugar for pelau

pelau recipe

cook pelau

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!

brown chicken for pelau

stew chicken for pelau

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.

pigeon peas

ingredients pelau

caribbean pelau

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.

brown rice

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.

pelau ingredients

phpT5kifyPM

island pelau recipe

trini pelau

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.

trinidad pelau

Do let me know your thoughts on this and the many other recipes posted on CaribbeanPot.com in the comment box below.

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115 Responses to “Pelau, the first guest invited to every beach lime.”

  1. Sherri says:

    How long to cook after adding rice to achieve a grainy texture?

  2. Carol says:

    If I can get frozen pigeon peas, I will use it instead of canned . All I do is pre cook the frozen peas half way through. You may be able to purchase the frozen peas from the international frozen section of the grocery store or even the Spanish grocery store

  3. Tara says:

    Hey Chris,this is the exact recipe I use,except I usually add some cubed butternut squash almost at the end so it cooks but remain in pieces~Thanks for all the lovely recipes!!!

  4. linda says:

    I normally add scalded pig tail small bits of beef and sometimes even lamb. Great mix of meats is wonderful

  5. Lorrie says:

    Definitely going to try this out!

  6. Gigi says:

    I’m making this for my darling husband who grew up in Trinidad. The pictures were a big plus as I was not sure what it should look like. My chicken did not brown up as nicely as yours because I did not raise the heat high enough as I added the chicken. Now I know for next time. Of all the sites I went on, yours was the easiest to follow. A picture is worth a 100 words. I will explore your other recipes.

  7. Cory Thomas says:

    I tried this recipe today and it came out tasting just like the pelau I tasted went I visited Trinidad & Tobago…delicious and authentic. Thanks a whole lot!

  8. Krystal says:

    I just cooked chicken pelau for my family! Your recipe is fool-proof, I was so proud to serve this meal to my family. This was a wonderful surprise to my Antiguan husband. Your step by step instructions on youtube also helped guide me along! Thanks Chris

  9. queend3992 says:

    I just made the pelau ,the only thing i forgot was the golden ray at the end. But i used a cast iron pot n the juice didnt boil out till dry.I still followed the directions taste so good. Thanks Chris.

  10. tash says:

    been getting these recipes for a couple of years and shame to say that I have now started going through them. lol. Anyway just have to say, pelau is my favourite, favourite food. I love it, but I can’t cook it (yeh one of those, lol) I could eat this everyday. Thanks so much for the recipe.

  11. StJohnian says:

    My mom just turned me on to you because I just moved from next door of her and she is afraid I won't feed her granddaughter. My daughter asked for Pelau so I came directly here. Cant wait to try this. I am from St John USVI and we don't have a traditional Pelau that I know of, so Trini was the way to go!

  12. Yve says:

    One of my favorites for the beach and the Grand Stand. It as delicious! Bon Appetit.

  13. Kajmere says:

    Hello Chris!

    Do you have a method of making pelau in a slow cooker? I would love to know!!

  14. Damnfool says:

    Pics seem to have gone missing – used 2 different browsers too. Shame.

  15. sandra subero says:

    Hi Chris, this is one of my favorite dish the way you describe it real make my mouth water and i feel for a beach bath
    right now , continue doing a great job,God bless you.

Trackbacks/Pingbacks

  1. [...] texture better in a pelau.  Devica always uses brown rice.  There a good discussion about pelau here at the Chris De La Rosa’s Caribbean [...]


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