Non Vegetarian
Chicken Peleau
As a Trinidadian, PELEAU is a dish that I MUST have on my website. It is one of the traditional dishes of Trinidad and Tobago and
it is relatively easy to prepare. I have not prepared Peleau at my home for a long time, reason being, my husband does not like his
meat stewed and would not eat Peleau. But the day I cooked Peleau to get my pictures for this website, I ate it for breakfast and it was delicious.
Ingredients
2 cups of rice
1 can of dried pigeon peas
2 tablespoon of brown sugar
season chicken
1 tablespoon of olive oil
Method
Put a deep cooking pot on the stove to hot. Add the olive oil and the Brown Sugar. As the sugar begins to take heat, it will begin
to bubble and melt and burn (I think this is what is called carmalization). As the sugar totally melted and gets to a nice black colour
(it is called browning at this point) add the chicken.
Mix in the chicken into the browning and ensure that the chicken is nicely coated in the browning.
Allow the chicken to cook for about 20 minutes, during that time, you may have to add some water. Add the dried pigeon peas and rice.
Add some salt, pepper sauce and two cups of water.
Allow the rice to cook. On my many attempts cooking this dish, I had problems getting the rice the colour that I want. I figured out
that I could just add some browning (that is sold commercially), just a small bit, and it does the trick.
When about 75% of the water has dried down, adjust your stove settings to its lowest and cover the pot.
When the rice has thoroughly cooked, turn off the stove. Serve.
Peleau can be served with a fresh salad, potato salad (if you are watching the amount of carbohydrates per meal,
I would not recommend this salad), cole slaw or even a nice Spinach Salad.
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