Delicious chicken pelau recipe for a hearty meal

Ingredients for Chicken pelau

• 150 g dried or 1 (340 g) can pigeon peas, pinto beans, or black-eyed peas

• 300 g long-grain rice

• 45 ml canola oil

• 150 g sugar (white or brown)

• 1 (1.4 kg) chicken, cut into 8 pieces, skin removed

• 1 small onion, chopped

• 1 clove garlic, finely chopped

• 240 ml coconut milk

• 1 bay leaf

• 10 ml green seasoning

• 15 g chopped parsley

• 1 sprig thyme

• 2 carrots, peeled, chopped

• 5 spring onions, chopped (white and green parts)

• kosher salt, to taste

• 300 g cubed fresh calabaza or butternut squash

• 1 small whole Scotch bonnet pepper

• 120 ml ketchup

• 15 g butter

How to make Chicken pelau

1. Soak the dried peas overnight in 750 ml of water. Drain and set aside.

2. Bring 750 ml of fresh water to a boil in a saucepan and add the peas. Simmer for 15 minutes, or until cooked almost completely through. Drain and set aside.

3. If using canned beans, drain and rinse them under cold water. Drain again and set aside.

4. Wash the rice by placing it in a colander or fine-mesh sieve and running cold water over it until the water runs clear, about 1 minute. Drain well and set aside.

5. Heat the oil over medium heat in a casserole dish or heavy, deep pot.

6. Add the sugar and swirl it in the pot, stirring constantly until it caramelises to a dark brown colour.

7. Add the chicken and stir well to coat it in the caramelised sugar.

8. Add the onion and garlic and cook for 1 to 2 minutes, stirring constantly until fragrant.

9. Stir in 500 ml of water, the coconut milk, bay leaf, Green Seasoning, parsley, thyme, carrots, and scallions. Season with salt.

10. Reduce the heat to medium-low, cover, and simmer for 10 minutes.

11. Stir in the rice, squash, peas, hot pepper, ketchup, and butter into the chicken mixture. Cover and cook for 20 minutes, or until the peas and vegetables are tender.

12. Remove the lid and fluff the rice with a fork. The rice should be moist but not sticky.

13. Remove the bay leaf, thyme sprig, and hot pepper before serving.

Note: Pigeon peas are traditional in this dish, but pinto beans or black-eyed peas also work well as they hold their shape after cooking. Brown sugar adds a deeper flavour and colour. Chicken is the most common meat in pelau, but cuts of stew beef or lamb can also be used; if using meat, increase the cooking time to 40 minutes before adding the rice to ensure tenderness. In Tobago, pelau is often made with crab. West Indian pumpkin (calabaza) is ideal for this recipe, though pie or "cheese" pumpkin can be a good substitute if in season. Butternut squash will also work, but it will be slightly less sweet.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.