Recipe for Trinidadian Pelau and recipe for homemade coconut milk
Trinidadian pelau recipe
A close friend taught me to make this and it is delicous.
Ingredients:-
2 cups cooked beans or pigeon peas (1 cup uncooked / if using canned--wash thoroughly and drain)
3 lbs. of chicken pieces (whole chicken cut up, thighs or drumsticks), washed and drained
1 tbsp tomato ketchup
Salt and pepper (to season chicken)
1 stalk celery diced (about ¾ cup)
1 medium red sweet pepper diced (about ¾ cup)
1 medium carrot diced (about ¾ cup)
2 cups parboiled rice, washed and drained
3 tbsp brown sugar
2 cups fresh coconut milk (dilute milk with water if using canned coconut milk)
1-2 cups water or reserved liquid if using.
Salt and pepper to taste
Green seasoning for chicken (or use your favorite blend)
4 large cloves garlic
4 scallions, chopped (about 1 cup)
1 bunch thyme
1 medium onion chopped (about ¾cup)
1 pimento (not hot) or scotch bonnet pepper (HOT!!!)
Serves 6-8
In a food processor or blender, add garlic, scallions, thyme, onion and pimento or scotch bonnet pepper and chop finely.
To the chicken add half of the green seasoning(reserving the other half), ketchup, salt and pepper to taste. Mix well to coat the chicken with the seasonings. Marinate for at least an hour or overnight.
In a dry large deep heavy-bottomed pot or dutch oven, cook the sugar over moderately high heat, stirring constantly with a fork, until it is melted completely and starts to froth, bubble and darken(but not black and smoking).
Immediately add the seasoned chicken, turning frequently to coat about 5 minutes.
Add the rice to the chicken, cook for 3 minutes; continue to stir frequently to prevent sticking to the pot.
Add beans or peas, diced sweet red pepper, carrot, celery and the remainder of the green seasoning. Mix well. Cook for 1 minute.
Pour in coconut milk and water or other cooking liquid. Season with salt and pepper to taste. Mix well.
Cover pot and bring to a boil. When the liquid comes to a boil, reduce heat to low or simmer and cook for about 30 minutes or until rice is cooked and all the liquid has evaporated.
Homemade Coconut Milk Recipe
Prep time
5 mins
Cook time
5 mins
Total time
Serves: 4-6
Ingredients
4 cups of water
1.5-2 cups of unsweetened shredded coconut
Instructions
Heat water, but don't boil. It should be hot, but not scalding.
Put coconut in blender or Vitamix and add water. (If all water won't fit, you can add the water in two batches.)
Blend on high for several minutes until thick and creamy.
Pour through a mesh colander first to get most of the coconut out, and then squeeze through a towel or several thicknesses of cheesecloth to get remaining pieces of coconut out.
If you have to split the water, put all the coconut that you strained out back in the blender, add the remaining water, and repeat.
Flavor options- add in after all coconut has been strained out: ½ tsp vanilla extract, ½ cup fresh or frozen strawberries, 2 tsp cocoa powder + ½ tsp vanilla.
Drink immediately or store in the fridge. Should be used in 3-4 days after making for best flavor and texture. Since there are no preservatives or fillers, the "cream" of the coconut milk may separate on the top if stored in the fridge. Just shake or stir before using.
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