Pelau
Trinidad pelau gets its deep color from chicken browned in caramelized sugar before rice, pigeon peas, coconut milk, green seasoning, pumpkin, carrot, and Scotch bonnet simmer in one pot.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Rub chicken with green seasoning and let it stand while the pot heats.
Melt brown sugar in oil until it foams and turns dark amber, then brown the chicken.
Stir in rice, pigeon peas, pumpkin, carrot, thyme, coconut milk, and stock.
Add a whole Scotch bonnet for aroma, cover, and simmer until the rice is tender.
Remove the pepper, fluff the rice, and serve with coleslaw or cucumber chow.
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