Trinidad Pelau

caribbeanpot.com

Intrepid Spoon

4 to 5lbs chicken, cut into pieces and washed with lime/lemon juice

1 tablespoon salt

1 teaspoon worcestershire sauce

1 tablespoon ketchup

2 cloves of garlic - thinly sliced or crushed

1 teaspoon fresh/bottled ginger - crushed. (use ½ if it’s ginger powder)

2 tablespoon vegetable oil (one that can withstand high heat)

1 medium onion - chopped

1 medium tomato - chopped

2 to 3 tablespoon cilantro (or 2 tbs Trinidad green meat seasoning)

2 tablespoon brown sugar

3 cups water

½ teaspoon black pepper

¼ hot pepper (only if you like your food spicy)

1 green onion or chive - chopped

2 sprigs of fresh thyme (1 teaspoon dried)

1 large carrot sliced into “coins”

1 can coconut milk (about a cup)

1 can pigeon peas (also known as congo peas)

3 cups of long grain brown rice (washed)

1 teaspoon golden ray salt butter (optional)

Couple things before we proceed.

If you can get fresh “shelled” pigeon peas, jump at the chance to use that instead of the canned stuff. nothing beats ‘fresh’.

The pigeon peas comes as 2 types in the can. You have the green pigeons peas and the congo peas. The congo is the just the same green ones that were left to dry in its pod (while still on the tree), then canned. In the pictures below, you’ll notice that I used the congo variety of peas as it what I had on hand.

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