24hr marinated pieces of chicken browned in unrefined sugar cane, served with tri-coloured quinoa simmered in creamy coconut and finished with crunchy carrots and gungo peas.
Pelau is the unofficial national dish of Trinidad and Tobago and a beloved meal across the Caribbean. Cooked in a traditional iron pot so no flavour is lost, this dish is a reflection of the diversity found within the region. With quinoa as a healthier rice alternative, blended with long-established Caribbean ingredients this dish will definitely have you coming back for seconds.
Chicken, quinoa, carrots, gungo peas, coconut milk, chicken stock (celery), mustard, onion, ginger, garlic, green seasoning, unrefined sugar cane, coconut oil