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!
Servings: 8 people
- 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: 542kcal | Carbohydrates: 67g | Protein: 18g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 59mg | Potassium: 477mg | Fiber: 4g | Sugar: 1g | Vitamin A: 591IU | Vitamin C: 22mg | Calcium: 54mg | Iron: 3mg