Pelau

Taken from the website: The Caribbean Pot

Note this recipe is taken directly from the Caribbean Pot.  It’s just here for me to use as reference.  If your visiting this site go to the original.  They have pictures and did all the heavy lifting creating the recipe!

Ingredients:

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 1/2 if it’s ginger powder)
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – chopped
1 medium tomato – chopped
2-3 tablespoon cilantro (or 2 tbs Trinidad green meat seasoning)
2 tablespoon brown sugar
3 cups water
1/2 teaspoon black pepper
1/4 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)

Step 1:

put all the following ingredients to marinate for over 4 hours

4-5lbs 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 1/2 if it’s ginger powder)
1 medium onion – chopped
1 medium tomato – chopped
2-3 tablespoon cilantro (or 2 tbs Trinidad green meat seasoning)
2 tablespoon brown sugar
1/2 teaspoon black pepper
1/4 hot pepper (only if you like your food spicy)
1 green onion or chive – chopped
2 sprigs of fresh thyme (1 teaspoon dried)

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