Trinidad Chicken Pelau

Ingredients:

1kg chicken cut into serving-sized pieces
2 tbsp flour
3 tbsp green seasoning
1 tsp salt

For the Pigeon peas:
200g fresh green pigeon peas
750ml water

For the Coconut:
½ brown coconut
750ml water

For the Pelau:
1½ tbsp oil
2 tbsp brown sugar
80ml ketchup
2 pimento (or pepper of choice like scotch bonnet), finely diced
2 tbsp chadon beni (culantro), finely chopped
1 large onion, peeled and chopped
3 garlic cloves, peeled and chopped
1 large carrot, peeled and cut into chunks
2 tbsp coriander leaves, finely chopped
2 tbsp celery leaves, chopped
300g parboiled rice (or aromatic rice of choice like basmati), washed several times in running water, until the water runs clear
1 tsp salt
750ml water
1½ tbsp butter
2 tbsp chives, finely chopped

Method:

Begin by preparing the chicken: Remove any excess fat from the chicken pieces then wash them and pat dry.

Rub flour into the chicken, scraping off any slime as you do so.

Rinse the meat again and drain then add to a bowl with the green seasoning and salt. Toss to coat, cover the bowl and set in your refrigerator to marinate over night.

For the pigeon peas, place a small pan over medium heat. Add in the water and green pigeon peas. Bring to a boil and continue cooking until the pigeon peas are tender (about 20 minutes). Strain in a colander and set aside.

To prepare coconut milk: Crack open a brown coconut, removing the white meat from half of it. Combine the coconut flesh and water to a blender, then process until smooth. Strain the mixture through a fine sieve to extract the coconut milk. Set this aside.

Once you've prepared your vegetables, as in the ingredients list, you're ready to cook the pelau.

Place a large pan over medium heat. Once the pan is hot, add the oil and leave to heat for 1–2 minutes. Now sprinkle over the brown sugar, leaving it to caramelize and become frothy. Stir occasionally during this time to ensure even heating (about 3 to 5 minutes).

Once sugar darkens (it may smoke too), stir in the ketchup before adding the marinated chicken pieces. Mix to coat the chicken in the ketchup browning.

Now add in the pimento and chadon beni. Reduce the heat and cook, uncovered, for 10 minutes. Once the liquid has mostly boiled off, toss in the onion, garlic, carrot, 1 tbsp of celery and cooked pigeon peas. Mix and cook everything together for 5 minutes.

At this point stir in the washed rice and cook for about 3 minutes before adding the coconut milk and water. Continue cooking over low heat for 30 minutes, stirring occasionally.

Finally add the butter, chives and the remaining celery leaves. Stir to combine then continue cooking for a further 10–15 minutes or until the liquid has boiled off and the rice is cooked.

Serve hot.