Chicken and Rice with Vegetables (Trinidadian Chicken Palau)

Trinidadian Chicken Palau is an aromatic caramelized chicken pilaf. Its unique flavour comes from sweltering heavily spiced chicken in caramelized sugar then slowing simmering with rice, pumpkin, coconut milk and pigeon peas. A glorious pot of perfect rice with veggies, butternut squash and a scrumptious dinner.

Chicken Marinade:
1-1½ lb chicken thighs, skin removed
¼ tsp. sea salt or creole seasoning
1 tsp. garlic, minced
½ tsp. ginger, grated
½ tsp. thyme
½ tsp. white pepper
¼ tsp. chicken bouillon powder
1-2 tsp. green seasoning

Trinidad Pelau:
¼-½ cup brown sugar
1 medium onion diced
2 tsp. garlic, minced
1 sprig fresh thyme or 1 tsp. dried thyme
¼ cup canola oil
2 small bay leaves
2 Tbsp. ketchup
2 cups long grain rice, uncooked
3 cups butternut squash, large dices
1 (15.5 oz) can pigeon beans rinsed and drained
1 (13.5 oz) can (1¾ cups) coconut milk
1 tsp. chicken bouillon (optional)
2 tsp. creole spice
1 tsp. paprika (optional)
3½ cups or more chicken broth or water
1 whole scotch bonnet pepper
sea salt
black pepper, freshly ground

Place chicken in a large bowl or sauce pan then add salt, garlic, ginger, thyme, and white pepper.

Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge. If possible marinate for 30 minutes or overnight.

When ready to cook shake off any excess spice or from the chicken.

Wash rice until water runs clear. Drain water. Set aside.

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.

Stir in chicken and sauté for about 3-5 minutes, stirring frequently. I usually reserve some chicken to top the rice but it must be fully cooked.

Then add onions, garlic, thyme, oil, bay leaf and ketchup, sauté for about a minute.

Stir in rice to the pan, followed by squash and pigeon peas for about 3 minutes. This process helps to infuse the ingredients with all the spice before the next step.

Finally add coconut milk, bouillon powder, creole spice, paprika, scotch bonnet pepper .with 3¼ cups of water, 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.

Adjust for salt and pepper. Discard bay leaves .You have to stir occasionally to be preventing any burns.

Serve warm.

Makes 6 servings.

Cook's Notes: 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. If you are not a sugar fan use about ¼ cup or omit all together- ½ cup is the perfect medium for me. The chicken can be prepped the night so that the spices can infuse the chicken.