Trinidad Pelau

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  10 ¹⁵⁄₁₆ thigh, bone and skin removed (yield from or 448g

• Salt Free Cajun Creole Seasoning Blend

  The Spice Hunter

  ¼ tsp. or 0.6g

• Garlic

  Raw

  1 clove or 3g

• Ginger root

  Raw

  ½ tsp or 1g

• Thyme

  Fresh

  ½ tsp or 0.4g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Caribbean Green Seasoning

  10g

• Poultry seasoning

  Spices

  ¼ tsp or 0.4g

• Brown sugar

  ¼ cup unpacked or 36g

• Garlic

  Raw

  2 clove or 6g

• Thyme

  Fresh

  ¼ tsp or 0.2g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 tbsp or 56g

• Bay leaf

  Spices

  2 tbsp, crumbled or 4g

• 50% Less Sugar & Sodium Tomato Ketchup

  Great Value

  2 tbsp. or 34g

• Jasmine Rice

  Compliments

  2 cup or 373g

• Squash

  Winter, butternut, raw

  3 cup, cubes or 420g

• Green Pigeon Peas, in Brine

  Grace

  375g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 ½ cup or 360g

• Poultry seasoning

  Spices

  1 tsp or 2g

• Salt Free Cajun Creole Seasoning Blend

  The Spice Hunter

  2 tsp. or 5g

• Paprika

  Spices

  1 tsp or 2g

• Onion powder

  Spices

  ½ tsp or 1g

• Low Sodium Chicken Broth

  Simple Truth Organic

  3 ½ cup or 350g

• Habanero Chile

  Chiles/Fresh Chiles - Melissa's

  2 pepper or 90g

• Pepper

  Spices, black

  14 dash or 1g

Directions

1. Place chicken in a large bowl or sauce pan then add garlic, ginger, thyme, white pepper, Caribbean green and poultry seasonings.
2. Mix chicken until they are well coated, set aside in the fridge. If possible marinate for 30 minutes or overnight.
3. Place a large Dutch Oven or heavy bottom pan on medium heat, then add sugar, keep stirring until it caramelize and begin to turn deep brown. Be careful not to let it burn.
4. Stir in chicken and sauté for about 3-5 minutes, stirring frequently.
5. Then add garlic, thyme, oil, bay leaf and ketchup, sauté for about a minute.
6. Stir in rice to the pan, followed by squash and pigeon peas for about 3 minutes.
7. Finally add coconut milk, poultry seasoning, creole spice, paprika, onion powder, habanero pepper and broth, bring to a boil, reduce heat, and simmer until rice is cooked, about 20 minutes or more. Stir frequently from the sides to prevent burns, add more broth if needed.
8. Adjust for pepper. Discard bay leaves and serve warm.