Curry Stew Chicken Pelau | CaribbeanPot.com

hey what's up soldiers chrissy at caribbean pod.com vibes and up in the kitchen as usual palau you know that iconic one pot rice meat dish kind of thing loaded with coconut milk and just flavors of the caribbean personally it is my favorite dish out of the entire caribbean we've done pig salted pigtail beef dry beef wet beef chicken vegetarian gluten free we've done them all today something brands punking new curry stew palau along the way i'm gonna share some some tips or secrets on efficiency and you're enjoying your time in the kitchen number one prep your stuff your ingredients in advance have a nice clean working area prep your ingredients in advance and things will go smoothly the other thing i like doing is having a little bowl with all my kitchen scraps and rubbish that goes in there that's going to go into the composter later first thing first i have here an entire chicken which i cut up and i've washed it with a juice of lemon and water cool water be sensible we're trying to splash up and spread salmonella and all kind of nonsense but the point is it's nice and clean it's cut up into bite size pieces three and a half pounds of chicken there i'm gonna go in with some fresh ground black pepper i just love using fresh ground black pepper tip number two there fresh ground black pepper a lot more flavor salt i'm using sea salt and it looks like a lot of salt but that's going to be the all the salt we'll be using because we're adding a ton of ingredients to this peel out here a little bit of worcestershire then we're going to push this to the back here all the ingredients there and now it's time to really season up this bad boy seasoning peppers or pimento peppers if you can't get that don't stress you can leave it out totally up to you curry stew which means we meet we need that curry element you know the ganges meat denial yes it's like that and lovely curry powder goes in there now look at that your favorite curry powder don't stress too much just remember if you're doing this gluten-free you want to get that gluten-free worcestershire and read the label of the curry powder that you're using sometimes they have flour in there as a filler and i'm on in trying to get you sick caribbean green seasoning yes and the reason why we marinated this chicken now is to allow all those flavors to come together and soak into that chicken i like to like using an entire chicken because i'm getting the white meat the dark meat and to be honest with you the entire chicken is in there so we only wasting nothing if you want to use chicken breasts you fly your way are you heating an entire scotch bonnet pepper seeds and everything wash a hundred soap and water after wear gloves if you're kind of timid and shy and a little meow anyhow we ain't going there today a tomato and you know you're watching the tomato go in there and you're like wait what chris doing it's all about balance and that is the key to cooking as well another tip there balance because you need the acidity to help balance all the flavors diced onion and if you notice my onion my tomato later on you'll see me use some celery everything has been cut up the same size the reason being no matter what you're cooking you're trying to keep it so they all cook at the same time all the ingredients in there so that's another tip you notice we loaded with tip to there today's like tip central forget corey stupid is tip central today anyhow we're gonna give that a mix i remember a few recipes back i think it was an american an american person asked where is the seasoning now here's the thing our ancestors did not and what they meant was where's the garlic powder the onion powder the dry thyme and all kind of the stuff you find in your cupboard we are from the caribbean we grow everything that we're used to anyways we grow everything that we we in the kitchen so our ancestors rather than going the dried roots we always had fresh so that is why that caribbean green seasoning there is loaded with all kind of herbs and garlic and seasoning peppers and all that and that is where we're getting our flavor from you know so don't don't come here and try to talk about peel out and tell me what oh you need garlic powder in there and you need no no no no let me hate on the ancestors and and what they passed on to us in a month but then you know uncle chris don't really hate if that's your thing there's a thing you flex flex continuing with the tips now every time we do stew or brown stew what we do is and you would see me do this start off with oil in the pot tablespoon of oil and that there you know believe it or not this olive oil i'm using if you want to use vegetable oil do your thing and one and a half tablespoon of golden brown sugar you will see some people talk about and you can't do it i really arguing with nobody you can't do it they like to start off with no oil pot dry a nice big heavy cast iron pot is best and they would go in with a sugar note there's nothing wrong with that you will get similar results but you won't get ultimate palau ultimates too that oil and that brown sugar when you add that seasoned chicken to there it's going to sear the chicken and coat it and that's going to kind of sit right in there that is where you're going to get a deep color and flavor and everything else so please tip a little bit of oil you need a dry spoon if this is your first time doing this one if you're thinking chris is going to be sweet no it's not going to be sweet we've talked about this before this is just about caramelization and adding that sort of deep flavor to everything and the color as well too dry spoon water and they will cause problems only i really want to to get into that situation two move it around the reason why we're moving it around if you'll notice here is already going dark and over here it's going dark and i don't know if you guys can see it on camera there's going to be hot spots on your stove and your pot and that is why we're going to move it around so yeah move it around dry spoon and we want this to go frothy then it's gonna go a dark amber color that is where we're gonna start underneath that chicken close by we're gonna start adding the chicken pieces marinating everything to the pot if it goes black stop shut your stove off allow the pot to cool down don't touch no don't put no water until it cool down wash that pot and start over that black sugar will give you a burnt it burns another people talk about a here no we're not burning the sugar catch all this stuff we're caramelizing hold got a nice on color this is where we're gonna add the seasoning chicken to the pot and you notice i'm adding a small batch at first don't just don't pull the whole thing inside the pot no stop that you want to coat the chicken with all that color and flavor we won't have to get to this point though and try and ruin it now now we're going to dump it in scrape that that bowl and we're going to put some water in there we want to squish around that and put that [Music] really mix this well that is going to help give us even coloring and that's where the oil i was talking about it was searing it here with that brown sugar that caramelization process now i'm going to turn my heat down to medium boom bomb lid on and let that create its own juices for our twos it's been about four minutes now um just want to give it a quick stir look at the lovely color we got going on there that deep rich chew that's a little bit that there is pure nice and so what we're going to do now we want to really enhance that color even more on the flavor so we're going to leave the lid off crank up the heat to high burn off all that liquid and in the process we're gonna do two things we're gonna develop even more color and we're gonna develop more flavor we're really gonna infuse the chicken pieces with that stewness it's been about three minutes since i removed the lid and cranked up the heat lovely color most of that liquid is burnt off and here's another tip here's where you're going to grate in your ginger and the reason why we're greeting now here's the thing ladies and gentlemen a stew whether it's curry stew or just plain old shoe without ginger oh gosh you're losing points if you don't put that ginger gratin it in here we'll give it small pieces which will sort of become part of everything rather than having big old chunks of ginger not everybody like big old chunks of ginger you know what i mean so we grated that ginger in there [Applause] give that a little mixy mix you want to burn off all that liquid [Applause] this is where i'll also add three more ingredients yes straight out of a can you know some people will say gosh chris fresh pigeon peas is the best that is pigeon peas green pigeon peas out of a can i rinsed it about four times in water to get rid of most of that sodium it is packed in here's the thing my personal honest opinion 30 years i've been cooking pillow in canada there's no pigeon peas tree in the backyard so you see that canned fish and peas don't sleep on it it is the best thing the other thing is here i have and we talked about the same sort of dice i've got carrots and i've got a stalk of celery in there it's only in water so it doesn't discolor remember your heat is still on high peeps give that a stir because i want to coat everything here and let that pigeon piece and that's the beauty about using that pigeon piece from the cannon it is already cooked you don't need to pre-boil it and all kinds of semi-dimita nothing is ready getting ready to use we want that carrot and that celery along with the pigeon peas to pick up some of the flavors so this is where we're still high on high high heat burning off that liquid all the liquid has been burnt off and seen the oil that we started off with at the bottom of the pot here and this is where we're going to go in with your coconut milk and just like my pigeon piece it is straight out of a can don't sleep on that coconut milk from the camera and they do some really nice things with that yeah but you might have to shop around for a good brand and i like some not all coconut milk and can made the same some of them real watery boy like you know my mom would complain she'd be like what kind of white water thing these people put in in canada calling coconut milk but anyhow if you have fresh coconut and you want to grate and squeeze and all kind of thing i hate him now since we'll be using rice in this dish this is the one for this classic caribbean one pot dish you know you cook this up i remember mommy used to cook this when you're going to the beach you come back from swimming your race back to the cat trunk and then good a nice big plate of pillow rice has to go in there that one and a half cups of coconut milk will not be enough to cook that rice so in the same bowl we marinated the chicken water that is about four and a half cups of water and you're asking yourself wait like chris making super no no no no no no this house has been transformed into team wet pillar which means it's gonna be almost like a risotto i don't know what i'm talking about when i say risottor right we're bringing that up to a boil oh i want to show this one this is the second water i've gone in there with already and this is my rice and i want you all to wash this closely you see all that white milky sort of color water that you get from there that is all grit that is when the rice was polished when it was yeah polished after it was milled you want to get rid of that and don't tell me that oh chris if you put the rice dry the earlier on and they peel out you get a better flavor and it absorbs more flavor no wash your flick and rice your grammy that is your great great grandmother but you want to complain now we are watching the rice because you've got coat but no stop that wash your rice now if you want that creamy peel out and some people think this white water will give you a creamy peel oh no what you want to do and we spoke about risotto earlier then i'm going to use it as an example because this is a global audience when you put the rice now i'm going to toss this out this water out and and do it again you want to keep watching it until the water gets clear if you want a nice creamy wet peel out what you're going to do is stir it quite a bit and then stirring while it cooks it breaks down the grains of the rice releases starch and that ladies and gentlemen what gives you a wet creamy peel out don't get tired with it oh gosh the rice have to be dry no stop that that is nastiness wash your flicking rice you have real blood going on there by bubbles a vigorous boil going on rice done wash we adding that rice to the pot now oh that beautiful rice oh here's the thing if i step on anybody corn with all my tips and ranting and raving and stuff like that it wasn't purposeful i ain't trying to but nobody has a cornfield the point is i'm trying to be as traditional as we can and i ain't trying to second guess granny and great granny and great great great granny because they know food and they've done things the way you just saw me do it there so the way you question it i mean i said but at the end of the day your recipe is your recipe i got to let's appreciate it because that is the way food is you personalize it right just gonna work that rice and that is why we have so much liquid in here now later on now depending on whether your team dry pillow which means a more grainy or shelly rice you will not have to add any water if your team would be allowed as everybody is lately in this house here trying to convert chris i losing all kind of friends because i'll jump over to the wet team pillow but anyhow you may need some more water if you wanted to add a little chicken stock in here i wouldn't don't granny never no go ahead i would you know to be honest with you i think vegetable stock would be better in here than chicken stock we're going to bring this up to a boil and we're going to reduce the heat all the way down to a simmer and let that go bloop until everything is absorbed in the rice nice and and thick and plump and it's been bubbling away there on that low heat for about eight minutes now and if you really want that nice wet creamy peel out this is where you're going to keep stirring and as you stir as i said earlier you're gonna break down the walls of the rice green releasing the starch so thus giving you that creamy texture anyhow the other thing you got to pay attention to here now what peel i will love us keep an eye on the long bean the level of the liquid need to add more by all means do so i did end up adding a bit more water in there another cup and a half of water so keep your eye on things over there what you're seeing that is some tomato roasting off on the stove there that is a cast iron pan again at a nice chart but it is winter it is storming outside i am i ain't going outside another i want to make a little chocolate and i love tomato chocolate forget coleslaw and and whatever all it is i want tomatoes choco with my peel out that's just me 25 minutes later taste it for salt and here's going to really personalize things taste it for salt and adjust it to your own liking i'm cutting back on the amount of salt that i use so i am not adding any more in here i have somebody circling the kitchen right now so i'm going to shut things down now the rice is nice and plump but you'll notice there's still some liquid this is a heavy cast iron pot and which means it retains a lot of heat it's going to have the residual heat and i'm going to use that to my advantage but before we go shadow bending also known as culantro now you're thinking well yeah chris normally when people use claunch you can use cilantro as an alternative in this case here a big fat wet no don't do that if you don't have it don't use it use parsley but that's something my mom would always do hello shadow benny let me go in now i want you all to remember something i have two massive lights above me so they peel out looking a little pale oh they're probably saying chris well that curry stew chicken pillow need a little tan no hollow your backside ladies and gentlemen oh it's a pleasure having you guys here in the kitchen with me i'm on just one talk you know all this old talk there i shared some nice tips with you guys turn the heat off residual heat will continue cooking that a nice big one pot dish curry stew peel out the ganges made denial that there is 100 meat that is my kind of food iri iri what's up soldiers don't forget to click subscribe if you've already clicked subscribe hit that bell notification thing i want to only missing out on the new videos man come on click

Channel: caribbeanpot

Views: 50,810

Keywords: pelau, Trinidad pelau, chicken pealu, pilaf, curry, stew, curry chicken, stew chicken, stew chicken pelau, one pot dish, caribbean cooking, caribbean recipe, chris de la rosa, caribbeanpot

Id: HOC4z0VSixw

Length: 17min 27sec (1047 seconds)

Published: Wed Feb 17 2021