Chicken Pelau Recipes

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TRINIDAD PELAU

Pelau is a stew from Trinidad made with either beef or chicken. The unique flavor comes from searing the meat in caramelized sugar then simmering with rice, coconut milk, and pigeon peas. Serve accompanied by slices of tomato, avocadoes, or cucumber.

Provided by TRINIREDLOCKS

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 35m

Yield 6

Number Of Ingredients 8



Trinidad Pelau image

Steps:

  • Cook sugar in a large saucepan over medium heat until it begins to caramelize. Stir in the beef, and cook until well browned. Bring the water, coconut milk, rice, pigeon peas, and carrot to a simmer; cover and cook until rice is done, about 25 minutes. Stir in parsley to garnish.

Nutrition Facts : Calories 540.9 calories, Carbohydrate 58.3 g, Cholesterol 50.7 mg, Fat 24.8 g, Fiber 5.3 g, Protein 22.1 g, SaturatedFat 13.5 g, Sodium 69.4 mg, Sugar 7.9 g

3 tablespoons brown sugar
1 pound beef for stew, cut in 1 inch pieces
1 ½ cups water
1 ½ cups uncooked brown rice
1 cup coconut milk
2 cups fresh pigeon peas
1 cup chopped carrot
3 tablespoons coarsely chopped fresh parsley

OVEN-BAKED CHICKEN PILAU

This chicken pilau is not only satisfying, it's healthy too

Provided by Cathryn Evans

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 9



Oven-baked chicken pilau image

Steps:

  • Heat oven to 200C/fan 180C/gas 6. On the hob, toast the pine nuts in a flameproof casserole dish, remove and set aside.
  • Heat the oil in the casserole and soften the onion with the turmeric for 3 mins. Add the chicken thighs and cook for 3-4 mins until browned all over. Tip in the rice, sultanas and 700ml stock, then bring to the boil. Cover with a lid and bake in the oven for 20 mins, checking halfway and adding more stock if needed. Cook until the chicken is done and the rice tender. Season to taste, then stir in the toasted pine nuts and serve sprinkled with fresh coriander.

Nutrition Facts : Calories 784 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 1.14 milligram of sodium

85g pine nuts
2 tbsp olive oil
1 red onion , cut into thin wedges
1 tsp turmeric
8 skinless boneless chicken thighs
350g long grain rice
85g sultanas
850ml chicken stock
handful fresh coriander leaves, to serve

CHICKEN PELAU

This is a tasty Caribbean dish using chicken, curry and rice all cooked together. It is an easy, one-pot meal sure to please the entire family.

Provided by Ayestar

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 55m

Yield 6

Number Of Ingredients 11



Chicken Pelau image

Steps:

  • In a medium bowl, stir together the vinegar and 1 tablespoon of salt. Add chicken and soak for 20 minutes. Rinse chicken, and season with salt and pepper. Discard vinegar, and set chicken aside.
  • Heat the oil in a deep saucepan or Dutch oven. Add the onion and garlic; cook and stir until browned. Add the chicken pieces, and fry until browned all over, stirring constantly. Pour in the rice, and season with thyme and curry powder. Stir in the water.
  • Cover, and cook over medium heat for about 20 minutes, or until rice is tender and has absorbed all of the liquid.

Nutrition Facts : Calories 595.1 calories, Carbohydrate 54 g, Cholesterol 113.6 mg, Fat 26.1 g, Fiber 2.5 g, Protein 33.4 g, SaturatedFat 7.1 g, Sodium 1279.6 mg, Sugar 1.1 g

1 cup vinegar
1 tablespoon salt
2 pounds bone-in chicken pieces
salt and pepper to taste
1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, crushed
2 cups uncooked white rice
½ teaspoon dried thyme
4 tablespoons curry powder
4 cups water

CHICKEN PELAU

Posting for ZWT 5 For the Caribbean region Trindad This is different from the other Pelau recipe posted It is a one pot meal.

Provided by wicked cook 46

Categories     One Dish Meal

Time 1h20m

Yield 5 serving(s)

Number Of Ingredients 15



Chicken Pelau image

Steps:

  • Rinse chicken and rub with lime.
  • In a large bowl: add salt, black pepper, garlic, half of the brown sugar, and half of the worcestershire sauce to chicken, then set aside (the longer you let it sit, the better the flavor!).
  • Heat oil in large deep pot. When hot, sprinkle in remaining brown sugar. Once sugar begins to bubble, add chicken and coat well until chicken is nicely browned.
  • Add carrots, rice, hot pepper, water and coconut milk. Mix well. Cover tightly and cook on very low heat 30-45 mins until rice is almost fully cooked. Do not stir while cooking.
  • Add pigeon peas and raisins. Continue cooking on low heat 10-15 mins until rice is fully cooked. Add additional worcestershire sauce to taste.
  • VARIATION: pork or beef can be used instead of chicken.

2 -3 lbs chicken (breasts or thighs)
2 limes
2 teaspoons salt
1 teaspoon black pepper
3 garlic cloves, -crushed
4 tablespoons Worcestershire sauce
3 tablespoons oil
4 tablespoons brown sugar
2 cups hot water
2 cups coconut milk
1 (19 ounce) can pigeon peas (or green peas)
2 cups carrots
4 tablespoons raisins
2 cups rice (NOT INSTANT!)
1 hot pepper (optional)

CHICKEN PELAU

Pelau, rice cooked with meat and vegetables, really exemplifies Trinidadian cuisine because it is an admixture of various cooking styles.

Provided by Ramin Ganeshram

Categories     Dinner     Milk/Cream     Chicken     Onion     Rice     Sauté     Pea     Hot Pepper     Carrot     Butternut Squash     Parsley     Simmer

Yield 6 servings

Number Of Ingredients 19



Chicken Pelau image

Steps:

  • If using dried peas, soak them overnight in 3 cups of water. Drain. Bring 3 fresh cups of water to a boil in a saucepan and add the peas. Simmer for 15 minutes, or until cooked almost completely through. Drain and set aside. If using canned beans, drain, rinse with cold water, drain again, and set aside. Wash the rice by placing it in a colander or fine-mesh sieve and running cold water over it until the water runs clear, about 1 minute. Drain well and set aside.
  • Heat the oil over medium heat in a Dutch oven or other heavy, deep pot. Add the sugar and swirl in the pot, stirring constantly; allow it to caramelize to a dark brown color. Add the chicken and stir well to coat. Add the onion and garlic and cook for 1 to 2 minutes, stirring constantly.
  • Stir in 2 cups of water, the coconut milk, bay leaf, Green Seasoning, parsley, thyme, carrots, and scallions. Season with salt. Reduce the heat to medium-low, cover, and simmer for 10 minutes.
  • Stir the rice, squash, peas, hot pepper, ketchup, and butter into the chicken. Cover and cook for 20 minutes, or until the peas and vegetables are tender. Remove lid and fluff the rice. The rice should be moist but not sticky. Remove bay leaf, thyme sprig, and hot pepper.
  • Note: Pigeon peas are traditional in this dish, but pinto beans or black-eyes peas also work well because, like pigeon peas, they hold their shape well after cooking. Brown sugar is preferable for deeper flavor and color. Chicken is the most common meat in pelau, but cuts of stew beef or lamb work just as well. If using meat, up the cooking time before adding the rice to 40 minutes to allow the meat to get tender. In Tobago, pelau is often made with crab. West Indian pumpkin (also called calabaza) is ideal for this recipe, although the pie or "cheese" pumpkin common in the U.S., if in season, makes a very good substitute. Butternut squash will also work, although it will be slightly less sweet.

1 cup dry or 1 (12-ounce) can pigeon peas, pinto beans, or black-eyed peas
2 cups long-grain rice
3 tablespoons canola oil
3/4 cup sugar (white or brown)
1 (3-pound) chicken, cut into 8 pieces, skin removed
1 small onion, chopped
1 clove garlic, finely chopped
1 cup coconut milk
1 bay leaf
2 teaspoons Green Seasoning
1/2 cup chopped parsley
1 sprig thyme
2 carrots, peeled and chopped
5 scallions, chopped (white and green parts)
Kosher salt
2 cups cubed fresh calabaza or butternut squash
1 small whole Scotch bonnet pepper
1/2 cup ketchup
1 tablespoon butter

PELAU

Pelau (Rice, Chicken and Pigeon Peas) Popular Trinidad Dish that can be cooked with any type of meat. Recipe with some personal edits is from Trinidad and Tobago Naparima Girls' High School Cookbook

Provided by SpyceeTrini

Categories     One Dish Meal

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 20



PELAU image

Steps:

  • Season chicken with salt, pepper, green seasoning, minced garlic, Worcestershire sauce, soy sauce and ketchup.
  • Heat oil in a large heavy iron pot or skillet.
  • Add sugar and allow to burn until brown.
  • Add seasoned chicken and stir until pieces are well coated with burnt sugar; brown for 3-5 minutes. *Add more water if needed.
  • Add rice and turn often until well mixed. Cook for 3 minutes more.
  • Add onion, sweet peppers, carrots and pumpkin and cook for a few minutes, stirring a few times.
  • Add peas, salt, hot pepper, coconut milk and broth. Bring to the boil, lower heat, cover and simmer until rice is cooked and all liquid is evaporated (about 25-30 minutes).
  • Add more liquid if rice is still hard and continue to cook for few more minutes.
  • Note: Pelau could also be baked in an oven. Cover pot with tin foil and bake at 350F degrees for 30-35 minutes.

3 lbs chicken pieces, skinned
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons mixed green seasoning
2 teaspoons minced garlic
1 teaspoon Worcestershire sauce (optional)
1 teaspoon soy sauce
1 tablespoon ketchup
2 tablespoons vegetable oil
2 -3 tablespoons brown sugar (*or caramel browning)
2 cups parboiled rice
1/2 cup chopped onion
1/2 cup chopped sweet peppers or 1/2 cup pimento pepper
1 1/2 cups cooked pigeon peas
1 cup chopped pumpkin (*optional)
1 cup chopped carrot (*optional)
1 tablespoon salt
1 hot pepper
2 cups coconut milk
2 cups chicken broth or 2 cups water

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