Trinidad and Tobago

Pelau

Chicken browned in caramelised sugar, then cooked with rice, pigeon peas, coconut milk and pumpkin.

75 minTime

41 gProtein each

mediumSpice

Make it your way

Grandma's wayTrinidad pelau.

The original

708kcalsame

41 gproteinsame

4 gfibresame

75minutessame

Pelau.

Per serving, worked out from the ingredient table.

Chicken, curry cut (bone in chicken, small pieces)1 kg

Sugar3 tbsp, for browning

Cooking oil (vegetable oil)2 tbsp

Rice2 cups, parboiled

Fresh green tuvar (fresh pigeon peas)1½ cups pigeon peas

Thick coconut milk¾ cup

Onion1, chopped

Garlic4 cloves

Spring onion (green onion, scallion)2

Dried thyme1 tsp

Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)1, whole

Carrot1, diced

Pumpkin150 g, cubed

Coriander leaves (cilantro)for green seasoning

Soy sauce1 tbsp

Water3 cups

Saltto taste

5 steps

1Marinate chicken with a blended green seasoning of coriander, spring onion, garlic, thyme, soy and salt for 1 hour.
2Heat oil and sugar until the sugar is dark brown and frothing.
3Add chicken carefully and stir to coat in the caramel. Cook 10 minutes.
4Add onion, rice, peas, carrot, pumpkin, coconut milk, water and the whole pepper. Bring to a boil.
5Cover and cook on low until rice is tender and liquid is absorbed.

Serve it like this

Serve in deep plates with coleslaw or cucumber salad and a dash of pepper sauce.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.