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Writer's pictureV Blackmoore

Vee’s Chicken Pelau Recipe



Much like the diverse cultures that shape the Caribbean archipelago, Pelau undergoes a fascinating metamorphosis from island to island. One can't overlook the lively debates that unfold among locals about the "right" way to prepare Pelau. Some argue for a darker caramelization of sugar, others swear by the inclusion of a secret blend of spices, and a few daring souls even experiment with unconventional ingredients, creating their own signature renditions.


As we savor the aromatic symphony of Pelau, it's evident that this dish is not just a meal; it's a reflection of the Caribbean's vibrant history, a fusion of influences, and a celebration of the culinary creativity that flourishes across the islands. So, whether you find yourself dancing to the bouyon "riddims" of Dominica, the steel pan in Trinidad or strolling through the reggae-infused streets of Jamaica, be sure to let Pelau be your guide to the heart and soul of Caribbean cuisine. After all, every bite is a step into the rhythmic, flavorful world that is the Caribbean culinary tapestry.


Here's a glimpse into how I make my Pelau:






Ingredients:

  • 2 cups long-grain rice

  • 1 ½ lbs chicken, cut into pieces

  • 1 cup pigeon peas - (soaked overnight)

  • 1 large onion, finely chopped

  • 3 cloves garlic, minced

  • 1 medium carrot, diced

  • 1 bell pepper, diced

  • 1 cup pumpkin, diced (the Caribbean type)

  • 1 sprig cilantro

  • 2 cups coconut milk

  • 3 cups chicken broth

  • 3 tbsp vegetable oil

  • 2 tbsp brown sugar

  • 2 tbsp soy sauce

  • 1 tbsp Worcestershire sauce

  • 1 sprig parsley

  • Salt and pepper to taste

Green Seasoning:

  • 1 bunch cilantro

  • 1 bunch parsley

  • 6 cloves garlic

  • 1 medium onion

  • 1 bell pepper

  • 1 scallion

  • 1 celery stalk

  • ½ cup vinegar

  • ½ cup olive oil

  • Salt and pepper to taste


Instructions:

  1. Prepare Green Seasoning: Blend cilantro, parsley, garlic, onion, bell pepper, scallion, and celery in a food processor. Add vinegar, olive oil, salt, and pepper. Blend until smooth.

  2. Marinate Chicken: Season chicken with salt, pepper, soy sauce, Worcestershire sauce, and 1/2 cup of the green seasoning. Let it marinate for at least 30 minutes.

  3. Prepare Ingredients: In a large pot, heat vegetable oil over medium heat. Add brown sugar, letting it caramelize. Add marinated chicken and sear until golden brown.

  4. Sauté Aromatics: Add chopped onions and minced garlic. Sauté until onions are translucent.

  5. Add Vegetables: Stir in diced carrots, bell pepper, and pumpkin. Cook for a few minutes until vegetables begin to soften.

  6. Add Rice and Pigeon Peas: Mix in long-grain rice and drained peas. Ensure the rice and peas are well combined with the chicken and vegetables.

  7. Pour in Liquids: Pour in coconut milk and chicken broth. Add a sprig of cilantro. Bring to a boil, then reduce heat to low, cover, and simmer until rice is cooked and the liquid is absorbed (about 20-25 minutes).

  8. Fluff and Garnish: Once rice is cooked, fluff it with a fork. Adjust seasoning if needed. Garnish with chopped parsley.

  9. Serve: Present your delightful Dominican Chicken Pelau hot, savoring the rich blend of flavors, coconut milk, and succulent chicken.


Enjoy!




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