Pelao chicken is a kind of typical Guyanese region soup, which came as many other recipes of our country coming from Trinidad, where it is considered a national dish, over there is made with chicken or beef, rice with saffron and seasoned with tomatoes and raisins, it is believed that the Trinidad Pelau is of Indian descent, but that is not verifiable, what is certain is that arrived in Venezuela from Trinidad to the port of Ciudad Bolivar, where it was adopted with affection. The recipe explains the typical Guyanese Pelao, which you will find in those lands if you visit them.
Ingredients
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2 kg. of Hen (1 medium hen) |
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3 cups Rice |
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100 gr. of Capers |
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6 Sweet peppers |
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6 medium Onions |
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6 Garlic cloves crushed |
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1 medium Bell pepper |
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2 stalks Chives |
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100 gr. of shredded Papelon |
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2 Tomatoes peeled |
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30 gr. of Stuffed olives |
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1 teaspoon Curry |
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25 ml. Annatto Oil |
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9 cups Hen broth |
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50 gr. of Cilantro |
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1 teaspoon Tomato paste |
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100 gr. Peas |
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1 stalk Leek |
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Black Pepper |
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Salt |
Utensils
| Knife |
| Cutting board |
| Pot |
| Olla |
| Cauldron |
| Wooden pallet |
Preparation
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In a pot with water, parboil the chicken for about one hours to get the broth.
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On a board, cut the vegetables into brunoise.
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In a pot with annatto oil, saute onions and crushed garlic until caramelized.
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Add the capers, sweet peppers, bell pepper, scallions, olives, a teaspoon of curry powder, papelón and stir with a wooden paddle to integrate the latter.
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Cut the chicken (cooked when the broth was made) into small pieces, add to the pot and stir.
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Add the rice, stir and add the broth.
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Cook over medium heat for about 20 minutes without letting it dry completely until soup.
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Top with cilantro.
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Serve hot in a deep dish.
