Trini Chicken Pelau, (Cook in coconut milk)

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.

Wash chicken thighs and cut into small pieces.

Season chicken with salt, all-purpose seasoning, chicken seasoning, and green seasoning (blended scallion, thyme, garlic, onion, culantro, and pimenta peppers).

Mix the seasonings into the chicken and allow to marinate for at least 20 minutes.

Heat cooking oil in a pot.

Add sugar to the oil and allow it to caramelize or brown, foaming as it cooks.

Add the marinated chicken to the pot and mix to coat the chicken in the caramelized sugar.

Cook the chicken until browned, about a few minutes.

Add chopped pumpkin, carrot, scallion, thyme, garlic, onion, and culantro to the pot.

Mix until everything is nicely coated and flavored.

Add a can of green pigeon peas and mix again.

Add 3 cups of parboiled rice to the pot and mix well without adding any liquid.

Cook for about 10 minutes in its own juices.

Pour in coconut milk and mix to combine.

Add butter, fresh thyme, and a whole scotch bonnet pepper to the pot.

Cover the pot and reduce heat to the lowest setting, allowing the rice to steam for about 20-25 minutes.

After 20 minutes, check the pot; the dish should be slightly wet and ready to serve.

Cooking Techniques

Equipment Needed

Spice Level: