Cook-up or pelau

Cook-up or pelau depicts Saint Kitts and Nevis' culture to the fullest extent possible. It's made up of a variety of various meats, including pigtail, beef, and sea fish. Rice, sugar, coconut milk, and pigeon peas are among the other important components. Spices are also incorporated, making it incredibly mouthwatering and delectable.

Cook-up or pelau is a meal made up of a delicious mixture of meats such as beef, salt fish, beef, and pig tail. Rice, pigeon peas, and a variety of veggies are also included. This dish incorporates elements of St. Kitts cuisine to give you a true flavor of the island.

This is a typical dish of St. Kitts & Nevis. Pelau rice is delicious, rich with a combination of many types of meat such as beef, salted fish, pork tail along with other ingredients such as rice, beans and vegetables. Cardamom, cloves, cumin, and coriander are among the spices used in the meal. After that, one by one, the caramelized stock and other ingredients are added, resulting in a dark brown stew.

Ingredients

• 3 pounds boneless, skinless chicken thighs, cut into 2-inch pieces, 2 tablespoons green seasoning, 2 teaspoons grated garlic, 1 tablespoon Worcestershire sauce, vegetable oil, brown sugar, chopped onion, carrots, bonnet pepper

Instructions

• Mix the ingredients
• Combine the chicken, green seasoning, garlic, Worcestershire sauce, soy sauce, and ketchup in a large mixing bowl.
• Season with salt and pepper to taste. Toss to combine the ingredients and coat the chicken. Set aside for at least 1 hour to marinate. In a big saucepan, pour the oil and heat it over medium-high heat. Allow it to heat up until it is hot but not smoking.
• Make the burned sugar by spreading the cane sugar in an equal layer into the heated oil. Allow the sugar to melt until it froths and bubbles. Add the seasoned chicken as soon as the margins of the froth/bubbles start to turn a small shade darker. Stir to combine the ingredients and coat with the burned sugar.
• Cook for 3 minutes after adding the rice to the saucepan and stirring to combine. Cook for 1 minute after adding the onion, red bell pepper, pigeon peas, and carrots (if using). Pour the coconut milk and chicken stock (or water) into the pot.
• To taste, season with salt and pepper. Add the entire Scotch bonnet pepper to the mix. Bring the mixture to a boil, then turn off the heat. Cover the saucepan completely, turn the heat down to low, and simmer for 25 to 30 minutes, or until the liquid has been absorbed.
• Fold the pelau in half with the green onions on top. Season with salt and pepper to taste and adjust seasonings as needed.
• Enjoy the dish hot or at room temperature.