Chicken Pelau

Name: Chicken Pelau
Prep time: 2 h
Total time: 2 h
Cuisine: Trinidad & Tobago
Ingredients: up to 1 litre/4½ cups water; whole hot pepper; 2 cups rice, parboiled; 110 ml/½ cup coconut milk; ½ cup diced pumpkin (optional); 2 cups rice, parboiled; 2 tbsp brown sugar; 1 sweet pepper, chopped; salt and pepper; 2–3 tbsp vegetable oil; 1 tbsp cane vinegar or distilled malt (white) vinegar; 1 tbsp cane vinegar or distilled malt (white) vinegar; 1 medium chicken, cut into pieces; 3 garlic cloves, pressed; salt and pepper; 2 onions, chopped; 3 thyme sprigs

Preparation info

Serves
6

Difficulty
Easy
Ready in
2 hr

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

This is to Trinidad what curried goat is to Jamaica - a serious tradition. This version is from Pat Tracey’s mother. She does not use precise measurements so we have done our best...

Ingredients

1 medium chicken, cut into pieces
1 tbsp cane vinegar or distilled malt (white) vinegar
2

Americas
Trinidad & Tobago
Main course
Gluten-free
Caribbean

Method

Wash the chicken in salt water and pat dry. Season with vinegar, onion, thyme, garlic, salt and pepper. Cover and refrigerate overnight.
Heat the oil in a large flameproof casserole. Add the sugar and allow to caramelise. It will bubble and froth but don’t let it burn.
Reserve the seasoning from chicken and add the pieces a few at at time to the casse