Caribbean🍚 Starches

Chicken Wings Pelau

Name: Chicken Wings Pelau
Total time: 1 h
Cuisine: Caribbean
Ingredients: 3 lb chicken wings; ~¼ cups lemon juice; ~¼ cups lime juice; ~1½ tsp salt; ~½ tsp black pepper; ~1½ tbsp grated ginger; ~2 tbsp Caribbean green seasoning; ~1 tbsp Worcestershire sauce; 3 seasoning peppers (pimento peppers); ~¼ cups cilantro (shadow benny); 2 scallions; ~¼ cups parsley; ~1 cup pigeon peas (dried); 2 cups long grain brown rice; 2 carrots; 1 tbsp vegetable oil; 2 tbsp golden brown sugar; 3 cups water; 2 cups coconut milk

⏱ 60 min

An iconic one-pot Caribbean dish from Trinidad and Tobago. Marinated chicken wings are browned in caramelized sugar, then simmered with rice, pigeon peas, coconut milk, and fresh herbs. The dish is known for its rich flavor, deep color, and can be prepared wet or dry to preference.

Adapted from a video by caribbeanpot

The Ultimate Chicken Wings Pelau | CaribbeanPot.com

Watch on YouTube

Ingredients

chicken wings3 lb
lemon juice~¼ cupsest.
lime juice~¼ cupsest.
salt~1½ tspest.
black pepper~½ tspest.
grated ginger~1½ tbspest.
Caribbean green seasoningA blend or purée containing tomato, onion, thyme, scallion, cilantro, and seasoning peppers~2 tbspest.
Worcestershire sauce~1 tbspest.
seasoning peppers (pimento peppers)chopped; can be omitted if unavailable3
cilantro (shadow benny)

Steps

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1
Split the chicken wings in half, reserving the tips for stock if desired. Wash the wings with lemon juice, lime juice, and water. Drain and marinate for at least 2 hours with salt, black pepper, grated ginger, Caribbean green seasoning blend (containing tomato, onion, herbs), and Worcestershire sauce.
2
Heat vegetable oil and golden brown sugar in a heavy pot over medium-high heat, stirring as the sugar melts to a deep amber color before adding the marinated chicken wings with all their marinade.
3
Add 2 cups of water to the empty marinade bowl to rinse out remaining marinade, then pour into the pot. Bring to a boil over medium-high heat and let the chicken sear and color for about 5 minutes.
4
Rinse the rice until the water runs clear, then add to the pot along with diced carrots, pigeon peas, chopped seasoning peppers, and half of the reserved fresh herb mixture (cilantro, scallion, parsley).
5
Add 3 cups of water and 2 cups of coconut milk, stirring to combine. Cover the pot with the lid slightly ajar, leaving about 1 centimeter of space for steam to escape.
6
Bring to a boil, then reduce heat to low, cover (slightly ajar), and cook for approximately 20-25 minutes until the rice is fully cooked. Avoid excessive stirring to keep the rice grains separate. Check the liquid level around the 15-minute mark.
7
After about 25 minutes, when the liquid is nearly evaporated, reduce heat to very low, cover completely, and let the bottom develop a crispy crust (called bun bun) without stirring.
8
Taste and adjust salt to preference. Stir in the remaining fresh herb mixture. Turn off heat, cover, and let rest for 5-6 minutes to allow the herbs to fully infuse.

Chicken Wings Pelau

Ingredients

Steps

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