Friday, May 8, 2009

Pelau with Squash

Do you like to cook? You know you do. Here's my take on Pelau, a traditional Trinidadian recipe I learned from Becky James, a friend of my wife's. (That makes the version I learned  a Trini recipe via St. Lucia.) I stress-tested my version at the dinner table tonight.


2 boneless skinless chicken breasts, cubed
1 pkg smoked turkey neck bones
1 lg onion, diced
3 cloves garlic, diced
1 lg green pepper, cut into strips
1 lg red pepper, cut into strips
1 lg jalapeno pepper, diced
1 16 oz can pigeon peas, drained
1 14 oz can light coconut milk
2 cups water
1/4 cup tamari sauce
Liberal helping of Caribbean hot sauce
2 cups rice
1/2 small squash, cut into chunks.
3 tbspns sesame oil


In large saucepan, cook turkey neck bones in sesame oil, about 5 minutes. Remove from pot.
Brown chicken in saucepan over medium high heat, about 5 minutes per side. Remove from pot.
Cook onions & garlic in saucepan until onions are translucent.
Add rice & brown, about 2 minutes.
Add water, coconut milk, tamari & Caribbean hot sauce. Bring to boil.
Return meats to pot, cover and cook 20 minutes at low heat.

Meanwhile, boil squash for 10 minutes or until it starts getting soft. When softened, remove skin, add to pot.
Five minutes before rice is done, add peppers & pigeon peas.

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