Hey, what’s up Soldiers! Chris here at CaribbeanPot.com vibes it up in the kitchen as usual! Also a pleasure to have you guys here with me Man! Instagram, if you are following me on instagram at CarribeanPot you would have seen me make a wet Pelau , I’m not a huge fan of wet Pelau. Team dry Pelau for life. However, that’s changing. This here Wet Pelau, rice chicken, coconut milk, a little bit of spinach Thing real kicking ASS you’re going to want to stay tuned this is when I would I call my ultimate wet Pelau, vibes it up Man! What’s up Soldiers, don’t forget to click subscribe, if you’ve already click subscribe hit that Bell notification thing I ain’t want to you all missing out on the new videos man. Come on click! the first thing we’ve got to do as we always do when we’re making and if you’ve seen my stew chicken video It’s pretty much the same thing that we’re doing except we’re going to add some more ingredients to it. Salt, it may look like a lot of salt but I’m making I’m big dish here and it’s going to have a lot of rice and stuff like that so don’t sweat about that too much. some Worcestershire fresh ground black pepper We need some grated ginger in there and keep in mind ginger will be will add a bit of a spicy note to this as well too so we can be mindful of that. It will turn out to be a bit spicy with that ginger I have here about 3 cloves of garlic which has been smashed 1 scallion one scotch bonnet pepper seeds and everything but that one there. I know it is very mild It’s not a really hot scotch bonnet for some reason, so I’m not too worried about that at this point And what I was going to say is that, it’s pretty much the same way we seasoned chicken and pork and beef ,if we were making a sort of Caribbean styles stew, a little bit of ketchup a nice big heaping tablespoon of Caribbean green seasoning. And I’m not sure if I mentioned it already, but I’m using chicken thighs Bone in … all the skin and most of the fat has been removed as much as the fat that I can possibly find, has been removed, half of a medium onion and a tomato, which has been diced. Just a Roma tomato you cam feel free to use any sort of tomato if you want and all we’re going to do now is give that a good mix I’m going to have to go in with my hands in there, give that a good mix! and typically, I’d say let it marinate overnight. If not, at least a couple hours. I’m hungry. I want to eat right away so I’m just going to continue on the go. So there you go all seasoned up and ready to go. Like I said, a couple hours, overnight best but in my case I’m using it right away. If you wanted to use chicken breasts or chicken legs or something. You can certainly do that but in my humble opinion chicken thighs with most of the fat and the skin removed with bone-in gives the best results. That’s just me I’ve got a nice big heavy pot here on a medium heat I’m going to go in with just a drizzle of olive oil. You don’t want too much of that Actually my heat is on a high and I’m going to go in with about a tablespoon and a half of golden brown sugar and I know some of you if you’re new to Caribbean cooking and you’ve never seen any sort of brown stew method, the caramelization method that I’m doing here. You may want to think it’s going to turn out to be sweet I assure you this is not a sweet dish. It’s very You got to give it a try. Try it and then you’ll see what I’m talking about and what I like doing is moving the sugar around because if you leave it in one spot If you notice I know that my pot has a hot spot that it creates and the sugar will burn here. The other thing is you need to have the chicken and everything ready to go in because should this go beyond the sort of color that we’re looking for it goes black it will cause the entire dish to go bitter and you don’t want that. So this is why I’m moving it around. It will go frothy then it’s going to develop that nice rich amber color that we’re looking for, if you notice all on the corners here Yes, and it will go smoky As soon as you see it’s starting to go black, that sort of dark color there This is when we’re going to start adding the pieces of chicken to the pot. Be careful. That’s melted sugar This is wet. So it potentially could jump back at you And all I’m doing is trying to coat the pieces of chicken with that browning that you have on the bottom there My heat is still on high and I just want to make sure that we pick up any sort of lingering color on the bottom of the pot there.. kinda deglaze with the seasoned chicken at this point I’m just going to put my lid on there now and let that go for about four minutes What are we going to do now give that another quick stir and we’re going to leave the pot open now because we want to burn off all that liquid that the chicken sprouted up there that’s it’s natural juices because what that will do is sort of intensify the color and the flavor of the entire Pelau All the liquid is gone, so we just have this sort of thick gravy from all that marinade and everything else on the bottom of the pot there In the same bowl that I marinated the chicken and I went in with one cup of water to pick up all the leftover marinade and about one and a half cups of dried pigeon peas, one large carrot that’s been diced try to keep them as even as possible, so they are they cook evenly at the same time My heat is still on high and as this comes up to temperature, to a bubble I’m going to go and wash my rice and get it ready now pigeon peas some people call them Congo peas or gongo peas It’s something we use quite a bit down in the Caribbean. If you cannot get it fresh. This is out of the can you can find it in most West Indian grocery stores, Latin grocery stores as well as some of the more bigger Asian markets they all stop them. I used a dried ones and you can also get the green ones it’s totally fine to use either or And this being one of those nice big one-pot dishes. This is something my mom would usually cook before we went to the beach So after we went swimming, I think I spoke about this in my cookbook… after you come back from swimming. You’re hungry you going to seat back and tuck into one of these (plate of) here. Four cups of washed rice, that’s long grain parboiled brown rice She’s going to work that in Coat it with all that niceness there. That ginger is really screaming out at me and telling me Chris This here dish is going to be pure fire Sir Next up to bring it all together a good Pelau will always always have two things pigeon peas and Coconut milk. In total I’m going to go in with about three cups of that coconut milk just mix that all together, and remember I said this is a wet Pelau so we can have to get some more liquid in here Heat on high, time to bring that up to a boil All the ingredients I use here today will be listed down in the description of the video So don’t worry too much if you’re if you’re trying to take notes, everything will be down there and sooner or later this recipe will show up on CaribbeanPot.com next up I’ve got some baby spinach Which I’ve washed out and drained for the most part If you wanted to add some okra in here you can certainly do that the people in my house will not eat it if I put some okra in there But it’s one of those things you can put if you wanted Just going to work that in here as well and all that spinach will wilt down sooner or later so don’t worry about that too much And earlier I said we’re going to need some more liquid so I’m going to go in with a bit more water in there And keep an eye on things you may need to add some more water later on I’m getting the sniffles boy We’ve got serious bubble happening here and that is exactly what we want so I’m going to turn down my heat to a sort of a rolling boil give it one last mix. The more you stir this the more the rice is going to start releasing starch and that’s when it’s going to… Well, I guess we going for wet Pelau, so it doesn’t really matter We’re going to float the scotch bonnet pepper in it, try not to break that, you break that you’re looking at the problems We’re going to cook this down on that sort of rolling boil there, sort of a medium-low heat until everything is nice and tender and comes together It’s been going now for about 23 minutes or so, just be mindful not to break that pepper If you don’t want that screaming heat coming out at you, the rice grains are nice and plump here’s one good advice, that you taste it for salt and adjust it accordingly if you wanted to add that chicken stock cube to here. You can certainly do that I’m going to give it a couple more minutes. And then this is all done to my liking. Well not maybe about five minutes I said a couple I just turned off the stove It’s still a little bit too wet for my liking but I know the residual heat on this pot will continue to cook it Chris here at CaribbeanPot.com always a pleasure to have you guys here in kitchen with me! As always a pleasure Wet Pelau. I’ve always been an advocate and lobbyist for dry Pelau, but I’ll be honest with you this wet Pelau It’s starting to really be appealing to me, you know, just let it sit there covered from another ten minutes or so and then get Cracking in there My little baby is here! we’ve got cookbooks, guys WestIndianFoodCompany.com get your copy today!