Trini-Style Chicken Pelau

Recipe by:

Soulful Kitchen

Servings

Minutes

Calories

Ingredients

Using the Karibe cutting board, prepare the following ingredients:
- ½ brown onion, chopped
- 1 medium carrot, chopped into small blocks
- 1 spring onion stalk, chopped
Clean ~225-250g of mixed chicken pieces (de-skinned), and season as follows:
- 1 tsp. of salt
- 1 tsp. of black pepper
- 1 tsp. of garlic salt
- 1 tsp. of garlic granules
- 1 tbsp. of all-purpose seasoning
- 2 tbsps of green seasoning
- 1 tsp. of oil
Massage the seasoning into the chicken
In Karibe’s cast iron skillet, add 1 tbsp. of vegetable oil
Add 2 tbsps of brown sugar, and heat until caramelized (ca. 5 minutes)
Brown your chicken on both sides on a hot temperature for ca. 5 minutes
- The chicken will release its own natural juices into the skillet
Add in your chopped brown onion and spring onion, a small handful of fresh thyme, and mix together using Karibe’s utensils. Cook down for ca 5 minutes
Wash 1.5 cups of basmati rice and add to the cast iron skillet along with ¼ cup of gungo peas (which have been parboiled/softened)
Mix in 200ml of coconut milk, some extra water until the rice is fully covered with a few centimeters of extra liquid on top, and your chopped carrots
Mix in 1 chicken stock cube
Cover your skillet with foil and cook on a low temperature until the rice softens (~45 minutes). Fluff every 5-10 minutes, to allow all of your rice to cook equally
Add salt/all-purpose to taste

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