Pelau

Preparation If using dried peas, soak them overnight in 3 cups of water. Drain. Bring 3 fresh cups of water to a boil in a saucepan and add the peas. Simmer for 15 minutes, or until cooked almost completely through. Drain and set aside. If using canned beans, drain, rinse with cold water, drain again, and set aside. Wash the rice by placing it in a colander or fine-mesh sieve and running cold water over it until the water runs clear, about 1 minute. Drain well and set aside. Heat the oil over medium heat in a Dutch oven or other heavy, deep pot. Add the sugar and swirl in the pot, stirring constantly; allow it to caramelize to a dark brown color. Add the chicken and stir well to coat. Add the onion and garlic and cook for 1 to 2 minutes, stirring constantly. Stir in 2 cups of water, the coconut milk, bay leaf, green seasoning, parsley, thyme, carrots, and scallions. Reduce the heat to medium-low, cover, and simmer for 10 minutes. Stir the rice, squash, peas, hot pepper, ketchup, and butter into the chicken. Cover and cook for 20 minutes, or until the peas and vegetables are tender. Remove lid and fluff the rice. The rice should be moist but not sticky. Ramin Ganeshram shares her tips with Epicurious:· Pigeon peas are traditional in this dish, but pinto beans or black-eyes peas also work well because, like pigeon peas, they hold their shape well after cooking. Brown sugar is preferable for deeper flavor and color. · Chicken is the most common meat in pelau, but cuts of stew beef or lamb work just as well. If using meat, up the cooking time before adding the rice to 40 minutes — this will allow the meat to get tender. In Tobago, pelau is often made with crab. · Green seasoning is an herb paste often used to marinate fish and meats to be cooked in the Creole style. It's available in West Indian markets and at www.trinifood.com. To make it at home, grind the following in a food processor to form a smooth paste: 2 tablespoons water, 3 tablespoons chopped fresh chives, 1 tablespoon shado beni (Mexican culantro) or cilantro, 2 tablespoons chopped fresh thyme, 1 tablespoon chopped fresh oregano, 1 tablespoon chopped fresh parsley, and 4 cloves garlic, minced. · West Indian pumpkin (also called calabaza) is ideal for this recipe, although the pie or "cheese" pumpkin common in the U.S., if in season, makes a very good substitute. Butternut squash will also work, although it will be slightly less sweet.

Preparation If using dried peas, soak them overnight in 3 cups of water. Drain. Bring 3 fresh cups of water to a boil in a saucepan and add the peas. Simmer for 15 minutes, or until cooked almost completely through. Drain and set aside. If using canned beans, drain, rinse with cold water, drain again, and set aside. Wash the rice by placing it in a colander or fine-mesh sieve and running cold water over it until the water runs clear, about 1 minute. Drain well and set aside. Heat the oil over medium heat in a Dutch oven or other heavy, deep pot. Add the sugar and swirl in the pot, stirring constantly; allow it to caramelize to a dark brown color. Add the chicken and stir well to coat. Add the onion and garlic and cook for 1 to 2 minutes, stirring constantly. Stir in 2 cups of water, the coconut milk, bay leaf, green seasoning, parsley, thyme, carrots, and scallions. Reduce the heat to medium-low, cover, and simmer for 10 minutes. Stir the rice, squash, peas, hot pepper, ketchup, and butter into the chicken. Cover and cook for 20 minutes, or until the peas and vegetables are tender. Remove lid and fluff the rice. The rice should be moist but not sticky. Ramin Ganeshram shares her tips with Epicurious:· Pigeon peas are traditional in this dish, but pinto beans or black-eyes peas also work well because, like pigeon peas, they hold their shape well after cooking. Brown sugar is preferable for deeper flavor and color. · Chicken is the most common meat in pelau, but cuts of stew beef or lamb work just as well. If using meat, up the cooking time before adding the rice to 40 minutes — this will allow the meat to get tender. In Tobago, pelau is often made with crab. · Green seasoning is an herb paste often used to marinate fish and meats to be cooked in the Creole style. It's available in West Indian markets and at www.trinifood.com. To make it at home, grind the following in a food processor to form a smooth paste: 2 tablespoons water, 3 tablespoons chopped fresh chives, 1 tablespoon shado beni (Mexican culantro) or cilantro, 2 tablespoons chopped fresh thyme, 1 tablespoon chopped fresh oregano, 1 tablespoon chopped fresh parsley, and 4 cloves garlic, minced. · West Indian pumpkin (also called calabaza) is ideal for this recipe, although the pie or "cheese" pumpkin common in the U.S., if in season, makes a very good substitute. Butternut squash will also work, although it will be slightly less sweet.