My 7 tips for making perfect chicken pelau every time. Chris De La Rosa of CaribbeanPot.com shares his top tips for making chicken pelau as it’s done in the southern Caribbean, especially Trinidad and Tobago, Barbados, Grenada, Dominica, Antigua, St Kitts and Guyana. Sometimes also called cookup rice, pelau is a tasty one pot dish with rice and usually a meat (Chicken in this case), with pigeon peas, carrots, seasoned with Caribbean herbs and spices, before being simmered in coconut milk.
Here’s a vegetarian version recipe of pelau:
https://youtu.be/Zi5cVtXl1JE
Season Chicken:
https://youtu.be/7A_XKnDATE8
Coconut Milk
https://youtu.be/vDpKVY6u3E0
More Caribbean recipes can be found at http://www.caribbeanpot.com
Get my Gourmand Award winning cookbook, The Vibrant Caribbean Pot – 100 Traditional And Fusion Recipes Vol 2 @ http://www.CaribbeanPot.com/book/ or Amazon @ http://www.amazon.ca/Vibrant-Caribbean-Traditional-Fusion-Recipes/dp/0992050502
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