Chef Jason - Easy Trini Chicken Pelau

coconut milk

🥗Healthier: coconut cream

💰Cheaper: milk + coconut extract

Coconut cream is richer, while the milk mixture is more budget-friendly.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeño offers a similar heat level with easier availability.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

Season the chicken with Chief brand salt, black pepper, and Chief brand green seasoning, along with garlic, onion, celery, and Shadow Benny. Let marinate for about 15 minutes.

Heat oil in a pot over medium to high heat until shimmering.

Add brown sugar around the perimeter of the pot and allow it to caramelize until it bubbles and browns.

Once the sugar has caramelized, add the marinated chicken to the pot and coat it in the caramelized sugar. Cover and let it stew for about 8 to 10 minutes.

Add rice to the pot, mixing it with the stew gravy.

Incorporate processed pigeon peas, thyme, minced garlic, hot pepper, diced onions, pimento peppers, chives, and pumpkin into the mixture. Keep the carrots aside for later.

Add coconut milk and Chief brand cinnamon essence to the pot, mixing well.

Add a touch of water and corn to the mixture, then add the carrots.

Cover the pot and let it cook on medium heat for about 20 to 25 minutes until the rice is cooked.

Once cooked, add fresh Shadow Benny on top and remove the thyme sprig. Serve the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary