Caribbean Kitchen - Recipe 027
Mary's Trinidadian Pelau
by Mary de Verteuil
then leave in closed oven until needed!!
Indians (or 10 - 12 north americans!!)
|Timing Hints: The Pelau only takes
half an hour to make once you get started. As long as you turn the oven off at 30 minutes
and leave the pan inside there there is no rush to serve it.
Equipment Hints: Again, this is a
classic one-pot dish from a cuisine where many families only have one pot. Use your
heaviest, thickest bottom, covered pot or oven-ready skillet for best results.
Or, if an open casserole dish. cover tightly with foil.
About 3 tbsp cooking oil
1 tbsp brown sugar
1 whole fryer chicken or thighs, drumsticks breasts etc.
1 large onion, chopped
1 tbsp vinegar
1 tomato cut up
1/4 tsp hot sauce (optional)
1 tsp curry powder (optional)
4 cups water
2 cups (a "pint") rice
1/2 cup raisins (optional)
sugar in oil until melted and caramelized. Add chicken and brown in the hot oil.
Add all seasonings and cook stirring for 3 5 minutes. Add about 2 cups of water and
cook covered until chicken is tender, adding more water if necessary to prevent burning.
When chicken is cooked, measure liquid in pot and add water to make up 4 cups (twice the
quantity of rice). Add all of the rice.
Cook covered over medium heat until rice is cooked and all water is absorbed, stirring
Raisins can be added with the water or when rice is almost cooked.
pieces pre-cleaned of bones and cartilage add convenience for that more
"sophisticated" setting, where "ladies" may be seated.
individuals may also want to remove the skin from the chicken before cooking - another
decision about whether to either enhance the flavour or to remove the cholesterol.
is an excellent all-in-one dish for making in quantity, portioning out and freezing for
the convenience of future snacks or meals.
is also an excellent picnic meal for the beach - excellent eaten
either warm or cool.
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