In the past, we’ve discussed the iconic role Pelau plays in the life of a Trinbagonian (Trinidad and Tobago). Gatherings, beach limes, family events, and of course, that hot bubbling pot mommy would have waiting for us after school. This classic one-pot dish is made with rice, peas, and usually a meat of some kind (marinated overnight), simmered in coconut milk and finished with chopped herbs.

You’ll Need…

3 lbs chicken wings (split)
3/4 tablespoon salt
3/4 teaspoons black pepper
1 tablespoon grated ginger
2 tablespoons Caribbean Green Seasoning
1 tablespoon Worcestershire sauce
1 medium tomato (roughly chopped)
1 medium onion (diced)
Scotch Bonnet pepper (optional)
1 tablespoon veg oil
2 tablespoons of golden brown sugar
1 large carrot (diced)
1 can of pigeon peas (drained/washed)
3 pimento peppers (roughly chopped)
2 tablespoons chopped parsley
2 tablespoons of scallions (chopped)
2 tablespoons of Chadon Beni (chopped)
2 cups of bar-boiled long-grain brown rice (washed)
3 cups of water
2 cups of coconut milk

Notes: Follow along with the video below, which provides a more detailed discussion of the recipe, including texture and color preferences, as well as other ways to enhance the flavor of the completed Pelau. I used dried pigeon peas from a can, but in most instances, I use the green pigeon peas (from a can).

Season the wings with the salt, black pepper, Green Seasoning, grated ginger, Scotch Bonnet pepper, Worcestershire sauce, tomato, and onion. Allow to marinate overnight if you have time, or at least 2 hours.

Heat the oil in a heavy and wide pot and add the brown sugar. In the video I explained a few critical steps in this process of ‘browning’. The sugar will melt, become frothy, and then turn a deep amber color. Being very careful, add the seasoned chicken wings, including the marinade, and stir well. Do NOT continue if the sugar goes black (refer to the video below).

Stir well to coat, then continue cooking over medium-high heat for 5 minutes.

It will spring its natural juices, the goal is to burn that off and in doing so, develop a lovely deep color. Once that liquid is gone and your wings are a deep golden colour, it’s time to continue.

Add the carrot, pigeon peas (from a can, rinsed), pimento peppers, and 1/2 of the parsley, plus scallions and Chadon Beni.

Stir well.

At this point, it’s time to add the washed rice (I used long-grain par-boiled brown) along with the coconut milk and water.

Bring to a boil, then reduce the heat to a simmer and cook until the chicken wings are fully cooked and the rice is tender and plump.

In this case, I wanted a ‘wet’ pelau (as explained in the video), so after 25 minutes, it was fully cooked with a slightly soggy texture. Taste and adjust the salt to your liking.

Stir in the remaining parsley, scallions, and Chadon Beni. Cover the pot and allow it to sit for 10-15 minutes before serving. The residual heat will allow the added herbs to bloom for a lovely finishing note.

This is the type of meal I tend to make when I miss ‘home’ (Caribbean), and over the years, it’s brought much comfort to my Canadian-born children as well.

Source: caribbeanpot.com