Trinidadian Chicken Pelau
Caribbean Chicken Pelau is the perfect one pot dish of chicken, rice and vegetables, with a spicy kick. Sweet, Spicy and herbaceous!
Course: Dinner
Cuisine: Caribbean
Servings: 8 people
1x 2x 3x
Calories: 542 kcal
4 chicken thighs 1 teaspoon lime juice 1/4 cup Green Seasoning 1 tablespoon Caribbean Hot Sauce 2 tablespoons oil 1 onion chopped 1 bell pepper chopped 2 garlic cloves chopped 1 tablespoon ginger chopped 1 1/2 cups cooked pigeon peas canned or frozen can also be used 3 cups rice 1 1/2 cups coconut milk 2 cups water 1 lb. package of mixed frozen vegetables 1/2 Scotch Bonnet pepper 1 sprig thyme 1 bunch shadoe beny finely chopped salt to taste
Combine chicken, lime juice, Green Seasoning and Hot Sauce in a bowl and toss to combine.
Marinate overnight in the refrigerator.
Heat 1 tablespoon of the oil and saute onions, ginger, bell pepper and garlic.
Add the other tablespoon of the oil. Add chicken and brown a little. Add browning, thyme, pigeon peas and Scotch Bonnet and stir to combine.
Add coconut milk, water, salt and vegetables. Bring to a boil. Add rice and reduce to a simmer.
Cook for 30-40 minutes, until rice is cooked.
Remove thyme branch and Scotch Bonnet before serving. Add shadoe beny and stir to combine.
Taste and adjust salt, if necessary.
Calories: 542 kcal | Carbohydrates: 67 g | Protein: 18 g | Fat: 23 g | Saturated Fat: 11 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 55 mg | Sodium: 59 mg | Potassium: 477 mg | Fiber: 4 g | Sugar: 1 g | Vitamin A: 591 IU | Vitamin C: 22 mg | Calcium: 54 mg | Iron: 3 mg