I usually do it from scratch but I found this recipe on a website names Immaculate Bites and had to post. The Pictures are also from the website. True Yums inna de place yuh know man. Dis is some irie grubbing.
Trinidad Pelau- An aromatic caramelized chicken pilaf, all the flavors of the Caribbean but quicker and easier.
Recipe type: Main
- Chicken marinate
- 1- 1½ pound skinned chicken thighs
- ½ teaspoon grated ginger
- ½ teaspoon white pepper
- 1 teaspoon minced garlic
- ½ teaspoon thyme
- ¼ teaspoon salt or creole seasoning
- ¼ teaspoon chicken bouillon powder
- 1-2 teaspoon green seasoning
- ¼ – ½ cup brown sugar
- ¼ cup canola oil (or canola)
- 1 medium onion, diced
- 2 teaspoons creole spice
- 2 cups uncooked long grain rice
- 3 cups butternut squash (large dice)
- 1 sprig fresh thyme or 1 teaspoon dried thyme
- 13.5 oz. can (1¾ cups) coconut milk
- 15.5 oz. can pigeon beans, rinsed and drained
- 2 small bay leaves
- Salt and fresh ground pepper, to taste
- 3 ½ cups or more chicken broth or water
- 1-teaspoon chicken bouillon (optional)
- 1 whole scotch bonnet pepper.
- 1 teaspoons paprika (optional)
- Place chicken in a large bowl or sauce pan then add salt, garlic, ginger, thyme, white pepper and green onions
- Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge. If possible marinate for 30 minutes or overnight.
- When ready to cook shake off any excess spice or from the chicken.
- Wash rice until water runs clear. Drain water. Set aside,
- Place a large Dutch Oven or heavy bottom pan on medium heat, then add sugar, keep stirring until it caramelize and begin to turn deep brown. Be careful not to let it burn.
- Stir in chicken and sauté for about 3-5 minutes, stirring frequently. I usually reserve some chicken to top the rice but it must be fully cooked.
- Then add onions, garlic, thyme, oil, bay leaf and ketchup, sauté for about a minute.
- Stir in rice to the pan, followed by squash and pigeon peas for about 3 minutes. This process helps to infuse the ingredients with all the spice before the next step
- Finally add coconut milk, bouillon powder, creole spice, with 3 ¼ cups of water, bring to a boil reduce heat, and simmer until rice is cooked, about 20 minutes or more. Stir frequently from the sides to prevent burns, add more broth if needed.
- Adjust for salt and pepper. Discard bay leaves .You have to stir occasionally to be preventing any burns.
- Serve warm