Prep 20 mins
Cook 1 hr
This delicious chicken-rice recipe is typical of Trinidad-Tobago.
- 3 tablespoons vegetable oil
- 1⁄3 cup sugar (white or brown)
- 1 (2 1/2-3 lb) whole chickens, cut up
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 1⁄2 cups pigeon peas, soaked overnight or 1 1⁄2 cups substitute black-eyed peas
- 2 cups rice (do not use instant rice)
- 3 cups water
- 1 cup coconut milk
- 2 cups fresh squash, cubed (Hubbard or Butternut is fine)
- 2 carrots, chopped
- 1⁄4 cup chopped parsley
- 1 teaspoon dried thyme
- 1 bunch scallions or 1 bunch green onion, chopped including the greens
- 1⁄4 cup ketchup
- 3 tablespoons butter
- Heat the oil in a heavy pot or skillet. With the heat on high, add the sugar and let it caramelize until it is almost burned, stirring constantly. Add the chicken (or meat) and stir until all the pieces are covered with the sugar. Reduce the heat to medium, add the onion and garlic and cook, stirring constantly for 1 minute.
- Drain the pigeon peas and add them to the pot along with the rice, water, and coconut milk. Reduce the heat and simmer, covered, for 30 minutes.
- Add the remaining ingredients, stir until well mixed, cover and cook until the vegetables are tender, about 20 to 30 minutes. The pelau should be moist at the end of the cooking time.