Whether it's for a last minute beach lime or a quick Sunday lunch, this one-pot wonder is one of Trinidad's go-to favourites that is sure to please. Every Trini child knows this meal as common place in their household. Heath-wise, it requires no oil and includes grains, peas, protein and vegetables...pretty much complete... but a little bit of fat helps the flavour of course ;)
What you're going to need:
- 3lbs chicken stew-cut
- salt
- black pepper
- garlic(fresh/powdered/granulated). Once it's equivalent to a head of garlic
- 4-5 large leaves poudina(spanish thyme)
- 2 1/2 tbsp brown sugar
- 1 tbsp oil(optional)
- 2 cups parboiled rice
- 1 large carrot peeled and sliced
- 1 medium onion sliced
- 2 inch piece of ginger finely chopped
- 1 can processed pigeon peas
- 1 large stick celery chopped
- 4 leaves shadow benni/ bandania chopped
- couple sprigs small-leaved thyme
- 2 tbsp chopped parsley
- 1 stalk chives chopped
- 5-6 cooking peppers(pimentoes) chopped or a whole habanero pepper
- milk of one coconut or one pack powdered coconut milk rehydrated in hot water
- 2 tbsp cooking margarine (the orange kind) (optional0
- water
Wash your chicken to your liking and season to taste with salt, black pepper, garlic and spanish thyme. Now, it has happened at times that we were rushed and had to move on to the cooking phase right after this and things turned out fine but I believe in a little marinating time so while the seasonings get to know your chicken covered on the countertop, you can go ahead and prep your vegetables and other green seasoning. Rehydrate your coconut milk powder(one of the best things ever!) and measure out what you need to. Now you're ready!
In a heavy-bottomed pot, add oil and brown sugar and cook on medium heat. The oil is not necessary as the sugar will do what it has to on it's own. I use the oil to get things going when the chicken is added. At first it would look like nothing's happening and then it would all happen at once so you've got to stay close at this point. You'll notice the sugar becoming molten and the colour gradually darkening and then bubbling around the edges. Only when this happens you can stir it so that it browns evenly. When it becomes dark brown with some hints of red... I mean when it's ALMOST black but not quite.
Throw in all your chicken at once and stir to coat all the pieces. Raise the heat to high and let it cook and dry out for 3-5 mins. Now you'll have something like this.
Now add your rice and stir. This now has to cook for a bit and get dried out. Allow the rice to toast a little and develop a bit of a nutty flavour. Add salt for your rice.
Add your veggies and seasoning and stir well.
Hydrate your pot with coconut milk and fill with water up to a level where all the contents of the pot are covered. If you're using the whole habanero pepper you can immerse it now. Be careful not to burst it. Although for a pepper mouth like me that would be good. :D , for most it might be too much. I have little ones so I don't like to take the chance of having a pot full of peppery food that no one but I could eat, so I use cooking peppers/pimentoes chopped. You really got all the great flavour without the heat. Cover it up and reduce the heat to low.Walk away for a 1/2 hour.
After this, everything should be cooked. Add the cooking butter and stir well. If there is still a lot of moisture continue to cook uncovered until it has dried making sure to stir often.
Finish with a heavy sprinkling of chopped chives. Give it a turn.
Serve with boiled or fried ripened plantains and some greens. Guess what... you're done!
You can switch it up as you please. Beef pelau is very popular. With this you'd have to let the beef cook for a good 1/2 hour before adding your rice. Also, people use different peas/beans. Black-eyed peas is a popular substitute.
Happy cooking! Don't let your kitchen intimidate you. You're the boss!
Until next time.
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