Its unique flavor comes from sweltering heavily spiced chicken in caramelized sugar then slowing simmering with rice, pumpkin, coconut milk and pigeon peas. After some cooking time –about 20-25 minutes, you have a glorious pot of perfect rice with veggies, butternut squash and a scrumptious dinner. I’m telling you it doesn’t get better than this. Did I grab your attention? Okay, this version of Trinidad one- pot rice, takes its cue from East Indian pilaf rice and I read somewhere that searing the chicken in sugar dates back to an African traditional way of cooking. Quite interesting, because most Africans I know feel that sugar does not belong in any thing savory – I think the jury is out on this one folks. Regardless of your stand on this issue, one thing is certain – this Trinidad pelau rice is MEMORABLE. Here is my take on this Trinidad pelau. I used cut up boneless chicken thighs for this recipe to make it quicker and suitable for a weeknight meal. You may do the same or use any cut of chicken. The chicken can be prepped the night so that the spices can infuse the chicken. – Especially when using larger cuts of chicken. Replace pigeon peas with carrots or peas, either works well. Butternut squash is not a must – feel free to leave it out. However, it adds a certain sweetness to the rice. Personally, I feel the sugar adds rather than detracts from the recipe – but others do not agree. If you are not a sugar fan use about ¼ cup or omit all together- ½ cup is the perfect medium for me. Enjoy!
