Trinibago Food

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

PELAU

Ingredients:

• 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

Directions:

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!
~Amanda

Hello everyone!

Sorry I haven't added any new recipes yet, I will this week I promise.

This weekend I wasn't really feeling trying a new recipe, so I made some Stew Chicken and Macaroni Pie {My favorite food EVER...other than desserts but those don't really count :) } So since I was making some things I already posted, I decided to take a few pictures of the results.

Stewed Chicken and Pigeon Peas:

Macaroni Pie:

Hello once again. I got a request for Curry Chicken so I decided to add this recipe from a cookbook I have from Trinidad. I have never personally made Curry Chicken, but it's on my list of new recipes to try.

Curry Chicken

Ingredients:

• 3 tsp. curry
• 2 cloves garlic
• 1 slice hot yellow pepper
• 2 tomatoes
• 4 tbsp. cooking oil
• 1 sprig thyme
• 1 chicken, cut up in pieces
• 1 sprig chives
• 1 onion
• 1 tsp. Angostura bitters

Instructions:

1. Cut chicken in small pieces.
2. Cut up or mince seasonings and add to chicken.
3. Let stand for 30 minutes
4. Heat oil in an iron pot.
5. Mix curry powder with 1/2 cup cold water until smooth. Add to hot oil and cook 2-3 minutes.
6. Add chicken and stir to coat in curry. Allow all water to dry out, stir well.
7. Then add hot water and allow to cook until tender; add Angostura bitters and season to taste.

Enjoy and let me know how it comes out!
~Amanda

Hello all,

I have been getting a lot of request on a different site for my Trinidadian Stewed Chicken Recipe. That is why I decided to start this blog so I wouldn't have to send out a gazillion emails with the same recipes. So my first recipe post will be my most requested!


Trinidad Stewed Chicken

Ingredients:

• 1 chicken – 3-4 ½  lb. cut up
• 1 tbsp green seasoning (see recipe)
• 2 tbsp. sugar
• 1 tbsp. cooking oil
• Salt and black pepper
• Ketchup
• Mustard

Instructions:

1. Cut up chicken, rinse quickly, do not soak in water. (Or if you’re lazy like me buy it pre cut)
2. Add seasoning salt and pepper and marinate. I do this for about 20-30 minutes, but my dad likes to marinate his overnight. I haven’t really tasted a difference in the chicken.
3. Heat oil in heavy pot, add sugar and allow to brown. If you can’t or don’t want to do this step (It’s super tricky) you can go to Fiesta in the Jamaican section and by burnt sugar browning and just use 1 tbsp of that instead.
4. Add chicken and allow to brown all over. Add a squirt of ketchup and mustard. It just gives it a bit of tang so don’t go overboard.
5. Cook chicken until water dries out.
6. Add 1 cup of water and cover pot, cook for about 20-30 minutes until chicken is cooked and tender.
7. Toward the end, I like to put in some pigeon peas. I put them in the last 5 minutes and let them brown up a bit.
8. Serve hot over rice or macaroni pie.

Enjoy,
~Amanda