EASY Trinidad Chicken Pelau

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more affordable.

scotch bonnet pepper

🥗Healthier: habanero pepper

💰Cheaper: jalapeño pepper

Habanero offers similar heat, while jalapeño is milder and cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

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

Start by making a quick pelau for my husband.

Add 3 cups of parboiled rice to the pot.

Add 1 can of dried pigeon peas (15.5 ounces) rinsed.

Add 1 package of peas and carrots, 1/2 small red bell pepper chopped, and 1/2 celery stalk chopped.

Chop and add 1 onion and 4 scallions (green onions).

Add about 6 tablespoons of green seasoning and 2 tablespoons of garlic.

Add about 10 sprigs of thyme chopped and hot pepper to taste.

In a separate pot, season the chicken with 2 tablespoons of green seasoning, some celery, a few pieces of onion, salt, and black pepper.

Add brown sugar to the pot and allow it to bubble, froth, and darken.

Heat is on medium; stir to ensure even color and no raw grains of sugar.

Add the seasoned chicken to the pot and raise the heat to medium.

Cook the chicken for about 5 minutes, stirring occasionally.

Add the remaining green seasoning, garlic (about 4 tablespoons), thyme, hot pepper, half of the scallions, and half of the onion to the chicken.

Stir until the color seals, then add the coconut milk.

After about 10 minutes, add the peas, rice, and vegetables to the pot.

Cover and cook for about 10 to 15 minutes.

Prepare a quick coleslaw with a 14-ounce bag of coleslaw mix, 1 chopped scallion, mayo, a little bit of heavy cream, and sugar.

Mix the coleslaw and place it in the refrigerator until ready to eat.

After about 15 minutes, check the chicken; it needs about 30 to 40 minutes total cooking time.

Add 3 cups of washed rice to the pot, ensuring there is still liquid at the bottom for flavor.

Add the pigeon peas, peas and carrots, remaining celery, and the remaining onion.

Taste and adjust salt as necessary, adding about 1.5 teaspoons for a total of 4.5 teaspoons of Himalayan salt.

Mix well and add the coconut milk mixed with hot water (about 4 cups).

Bring to a boil, cover, and let it cook for about 20 to 30 minutes.

Taste the salt one more time and adjust if necessary.

Cover and cook for 20 to 30 minutes, stirring if you want a soft texture or not stirring for a grainy texture.

After about 20 minutes on low heat, check the dish; it should be done and delicious.

Cooking Techniques

Equipment Needed

Spice Level: