Pelau

Pelau is a classic one-pot dish from Trinidad and Tobago, combining rice, peas, and meat with a medley of fragrant spices. Its vibrant colors and savory flavors make it a comforting and hearty meal perfect for gatherings or family dinners.

Caribbean · 60 min · 4 servings · juliette80

Ingredients

• 500 g chicken, cut into pieces
• 300 g long-grain rice, rinsed
• 400 ml coconut milk
• 200 g black-eyed peas, cooked
• 1 onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 2 sprigs thyme, fresh
• 1 scotch bonnet pepper, whole
• 2 tbsp soy sauce
• 2 tbsp vegetable oil
• to taste salt
• to taste black pepper

Method

1. Heat the vegetable oil in a large pot over medium heat.
2. Season the chicken pieces with salt, black pepper, and soy sauce, then brown them in the pot for about 5-7 minutes.
3. Add the diced onion, bell pepper, and minced garlic to the pot, sautéing until softened.
4. Stir in the rinsed rice, allowing it to toast slightly for 2-3 minutes.
5. Pour in the coconut milk and add the cooked black-eyed peas, thyme, and whole scotch bonnet pepper.
6. Bring to a simmer, cover the pot, and reduce the heat to low. Cook for about 20-25 minutes, or until the rice is tender and the liquid is absorbed.
7. Remove the scotch bonnet pepper before serving to avoid excessive heat.
8. Fluff the rice with a fork, and serve hot, garnished with fresh thyme if desired.

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