The Islands of Trinidad and Tobago have a unique blend of African, Indian and Caucasian races. The culture and cuisine of the island nation is a reflection of this blend and my pick today - a Chicken Pelau although similar to a Puerto Rican Asopao (which is more like a soup) has East Indian undertones. Immigrants from the Indian subcontinent have played a significant role in enriching the cooking of Trinidad and Tobago with recipes like this Pelau.
The first step was to soak the dried pigeon peas( found at most grocery stores) overnight. Then the marinade was prepared with thinly sliced garlic and Habanero (use Scotch bonnet peppers if you can find them) ketchup, honey, fresh lime juice, salt and freshly ground pepper. The chicken breasts were cleaned and marinated in half the marinade, saving half for later.
The peas were cooked and drained and the remainder of the ingredients prepped. Onions, Poblano pepper, carrots and red bell pepper were diced. Tomatoes were skinned, seeded and diced. Fresh thyme and cilantro were chopped.
To begin cooking, the chicken breasts were seared briefly in a pan, caramelizing and giving the chicken a rich golden color. In a large casserole, butter and olive oil were heated and the onion, sliced garlic, carrots, peppers, Poblano pepper and a bay leaf were sauteed. The herbs were thrown in followed by the long grain rice, peas, tomatoes and currants. At this point, coconut milk and chicken stock were poured in. The seared chicken was placed over the rice and the pot covered and cooked on a simmer for about 25- 30 minutes.
To serve, the Pelau was spooned onto plates, topped with the chicken and poured over with the reserved marinade which contrary to the recipe, I cooked briefly( the actual recipe dictates that it should be warmed and served). Topped with sliced green olives, the dish is a great way to get the kids to eat their veggies :)
Heading north to Canada next........
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