Trini Pelau

Hello again!

Today I'm am sharing my granny's recipe for Pelau. She would usually make a HUGE pot of this on a Saturday and leave it on the stove. As we got hungry while playing, we would come in for a quick bite. I



  • 3 tablesppoons vegetable oil
  • 1/2 cup sugar for the browning
  • 1 chicken, cut up (or just 2-2.5 lbs of chicken cut up)
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 1/2 cups pigeon peas, soaked over night or a can of pigeon peas
  • 2 cups rice
  • 3 cups water
  • 1/2 cups coconut milk
  • 2 cups Hubbard squash or pumpkin
  • 2 carrots, chopped
  • 1/4 cup chopped parsley
  • 1 teaspoon dried thyme
  • 1 bunch green onions, chopped
  • 2 tablespoons butter

  1. In a heavy pot over high heat, heat oil. Add sugar and let caramelize until almost burned, stirring constantly. Or heat 2 tablespoons store bought browning.
  2. Add chicken and stir until all pieces are coated.
  3. Reduce heat to medium, add onion and garlic.
  4. Cook, stiring constantly for 1 minute.
  5. Drain peas and add to pot.
  6. Add rice, water, and coconut milk.
  7. Reduce heat to low and simmer, covered for 30 minutes.
  8. Add squash, carrots, parsley, thyme, green onions, and butter and stir well.
  9. Cover and cook over medium heat until veggies are tender, about 20-30 minutes.

Hope you enjoy!


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