Growing up in a small island meant my taste buds had no choice but to love the array of spices used in every dish made. It also meant I came from a passionate culture where tempers ran high to defend what we believed in and family always came first when a member needed help. My family had no shortage of its passions including what dishes made it on the dining table.
I had spent a short period of my childhood in the island of Trinidad, which exposed me to even more of the colourful cooking that the Caribbean has to offer. My mother always emphasized the importance of eating together at the dining table. Even to this day food always brings my family together and the comfort it brings is one thing we all agree on with no hesitation. In Trinidad, one recipe in particular need as many hands as possible to make it: Pelau. Pelau for me symbolizes how so many different elements can come together to make something so wonderful.
I have made some modifications due to some of my food constraints, I have tested it and can say it is gluten-free and IBS friendly. Enjoy!
Breezy's Pelau
Ingredients
- 4 whole chicken legs(drumstick & thigh), pieced into thirds
- Sea Salt, to taste
- 1/3 cup Apple cider or white vinegar
- 2 tbsp ground coriander
- 4 - 6 bottle shakes of Grace magi seasoning
- 4 - 6 bottle shakes of Lea & Perrin Worcetershire sauce
- 2 tsps Hungarian Sweet Paprika
- San-J Lite Tamari gluten-free soy sauce, to taste
- Freshly ground black pepper, to taste
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 whole scotch bonnet pepper
- 1/2 lg red onion, finely chopped
- 2 1/2 tbsp demarara brown sugar*
- 2 1/2 tbsp EVOO(extra-virgin olive oil)
- 2 cups Basmati rice or Uncle Ben's parboiled long grain rice
- 4 cups water
- 1 tbsp Knorr instant Vegetable stock mix
Instructions
The Night Before Up to 6 hrs Ahead:
Separate chicken legs from thighs. Cut thighs into 2 pieces each and place all pieces into a bowl(anything but plastic as plastic is absorbant). Cover with approx 4 tbsp salt and vinegar. Let sit for 5 mins. Drain salt and vinegar mix from from bowl. Season with coriander, magi seasoning, lea & perrin, paprika,soy sauce and ground black pepper.Cover with lid(if applicable) or saran wrap and refrigerate for 6 to 24 hours.
The Day or Night Of:
In a large pot, heat olive oil and and brown sugar at medium heat until sugar has melted into a thick syrupy consistency. Stir constantly until sugar mixture has darkened.
Add chicken pieces one by one. Brown chicken approximately 5 mins per side. If all pieces do not fit into your pot, pull out pieces that are browned and replace with uncooked pieces accordingly.
Once all chicken is browned, place all chicken in pot and sprinkle with soy sauce. Juices from the chicken will fill the bottom. Add rice and stir until well coated and browned, approx 5 mins. Add chopped red pepper, green pepper and red onion. Stir until mixed and browned, 5 mins.
Add 4 cups water(mixed with Knorr instant mix), scotch bonnet pepper, paprika, black pepper, soy sauce, lea & perrin and magi seasoning to taste. Turn heat to high and bring to a boil.
Reduce heat to low and cook until all water has evaporated. Let cool and enjoy! Please email me at pelauisdelicious@gmail.com with any comments or suggestions on this recipe.
Notes
After-The-Fact Wisdoms:
Replace one cup water with one cup coconut milk.
You can add 2 cups water and 2 cups coconut water
If your digestive can handle it, add 1 cup canned or cooked black eye peas and mix in with vegetables.