Trinidad Pelau

Ingredients

• 2 tablespoons of vegetable oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 tablespoons of tomato paste
• 1 teaspoon of ground allspice
• 1 teaspoon of ground cumin
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of cinnamon
• 1/4 teaspoon of cayenne pepper
• 1/4 teaspoon of ground black pepper
• 1 teaspoon of sugar
• 2 cups of long-grain rice
• 1 cup of frozen peas
• 2 cups of chicken broth
• 2 cups of diced cooked chicken
• 1/4 cup of raisins

Directions

1. In a large skillet, heat the oil over medium-high heat. Add the onion and garlic and cook until softened, about 4 minutes.
2. Add the tomato paste, allspice, cumin, smoked paprika, cinnamon, cayenne pepper, black pepper, and sugar and cook, stirring, for 1 minute.
3. Add the rice and cook, stirring, until toasted, about 2 minutes.
4. Add the peas, chicken broth, chicken and raisins, stirring to combine.
5. Bring the mixture to a boil, reduce the heat to low, cover and simmer for 20 minutes.
6. Remove the lid and fluff the rice with a fork. Serve warm.

Interesting Facts

• Trinidad Pelau is a national dish of Trinidad and Tobago.
• It is served as a main dish and is best served with a side of fried plantains.
• Traditionally, the dish is made with pigeon peas, but they can be substituted with other types of peas.
• The dish is also known as “Pilaf” in some parts of the Caribbean.
• Trinidad Pelau is a great way to use up leftover cooked chicken.