I sit at work and watch your videos on how to cook all those flavorful foods that I love all day! I'll be able to cook anything without having to watch step-by-step when I cook! I love you spin and your witty humor cracks me up!
I have never had this dish but I will definitely make it, really love one pot cooking save a lot of time for me I like brown rice than white and has brown rice takes longer to cook I would soak my rice overnight as well as the chicken and when buying tin beans or peas i would buy them in water.
Every trinidad home cook pelau differently you go down south, couva, port of Spain, arima all corners we cook differently it takes time to perfect pelau
If you are going on a "Conference" I assume that its for business, so your company should pay for a nice hotel in a safe area, don't know much about "motels" in Trinidad, but the Hilton, Hyatt and Radisson are great options.
Great tips Chris, especially the fresh coconut milk and the staple Golden Ray. One thing I would like to mention is adding a whole Scotch Bonnet Pepper to the pot for the last five minutes of cooking. Not to let it burst... Just that piquant flavour :)
They way you put it all together and after adding the water. I was looking at other videos and thinking to myself, I feel like I would pour the water after putting everything in. But I didnt want to mess it up,but good thing I came across your video
His cooking is just great! I have one thing in which I beg to differ. The type of rice. Trinis always make a big mistake here. He used WHITE parboiled rice. When white rice is parboiled (in the husk) it ends up brown looking. Now on the other hand we have BROWN rice. This is a different entity. It takes 1 hour to cook in a pot but 15 minutes in the pressure cooker. BROWN rice is recommended for DIABETICS. Only a small portion can be eaten at a time. It fills extremely fast. I am DIABETIC so I know. So my fellow Utubers. Call the thing by the proper name. Upon discovery of Diabetes is me..my doctor recommended BROWN rice. It is not at all PARBOILED. I even find grains with husk or the daddy in it. If Barbarians should follow the tips of chef Chris they would be horribly disappointed....rice wise. Parboiled rice gets its brown colour from being scaled or steamed in its brown husk. Love to you chef Chris and to all Utubers.
I actually really liked the way you cooked your pelau. I do mine a bit different, but I love the tips. I add a little parsley to mine instead of celery leaves.
greeting from Dubai .i love your cooking and I have been trying some easy and fast. but please why is it that at the end of ur cooking you don't plate your food and taste it .You need to sample it and make our mouth watery. Thanks again bro
Awesome video ! Thank you! Chris you make it look easy. Oh gosh out of all the back home recipes this one scares me the most. My rices comes out to soft and burns on the bottom of the pot. Is there a way I could add already half cooked rice separately to the pot?If so, when would I add the rice to the pot? Any suggestions?
I like the way you cook - as a trini myself living in de cold, I enjoy cook my Creole food - what I have noticed when cooking my pelau, is i doh have to brow my sugar in oil - in fact I place the sugar ring in the pot on medium heat and allow it brown - as for removing the skin :) I uv my chicken skin! keep cookin' bro its akk good
I always had trouble with the texture, but my neighbor who caters Trini food in California USA, clued me in. Put it in the oven after you add the rice and liquid. Perfect every time. Pumpkin instead of carrots, can't get Golden Ray, so a piece of smoked meat. YES!!! Keep it coming Chris!!
You hit it in the head. I use grind seasoning, shredded pumpkin, ginger and no butter. When using can peas throw away the water it makes the rice sticky. Love your drying down the meat. Your a boss. I use less water and a lower fire. Keep up the good work.
Most newbies struggle with getting the right salt balance in a pelau. Most times the salt is too less because the saltiness is absorbed by the starchy rice. Make sure to add some extra salt before turning and covering pot. The liquid should be somewhat more salty than less.The dab of salted butter might not always be quite enough. Just saying...... PS..... after covering the pot.....turn the fire down to a bare minimum to prevent the bottom from burning. Do not reopen to check after the pot is covered. The internal steam is required for cooking. Good Luck! :)
Hi my sister is a cullanery cook and me I am self taught so we all Way's going competition I made mine just how you made yours and it was rocking and you know she was jealous ha ha
Chris, we're on the same vibe... just made this yesterday sans the golden ray "butta"... can't find any here where I live. Any suggestions for a substitute?
Hi Cris, when will the winners be announced for the last giveaway? Also can you do a meat balls video using minced beef. Your channel means a lot to my family and I. Great Caribbean cooking.
To be honest this is the most useful channel I've ever subscribed to. Bless up!
Honestly, My husband is from Trinidad and he and my mother in law love the food.
Facts
So true
Golden Ray!!! I almost faint with joy! I'm smiling!
Thank you for helping me cook good Caribbean food for my Trinidadian 🇹🇹 boyfriend!!
We need more people like you. 😊
My husband is from trini too and this channel help me alot😁🤗
I’m Trinidadian and this recipe taste just like my grandmas recipe thank you 🙏
I grew up in St. Vincent and we also cook great pelau. Some people put peas, some use curry some don't.
Yes. I loved the way they made the Pelau back home on Vincy.
Used curry where when seasoning the chicken?
Chris, you've got me wanting to make a real good pelau right now. Don't apologize for the length of the video; I love the detail you put into it.
I sit at work and watch your videos on how to cook all those flavorful foods that I love all day! I'll be able to cook anything without having to watch step-by-step when I cook! I love you spin and your witty humor cracks me up!
I have never had this dish but I will definitely make it, really love one pot cooking save a lot of time for me I like brown rice than white and has brown rice takes longer to cook I would soak my rice overnight as well as the chicken and when buying tin beans or peas i would buy them in water.
I really like this guy he makes good food
and maybe vegan food for breakfast or dinner
i could smell that through the screen!!!! gonna make it this weekend!
love love my dish yes and a salad with a class of juice yes love your cooking
thank you for this recipe I used it very helpful
I wish you plated that delish-shish-ness!!! Don't worry about the length of your videos, I am watching to the end. Glad I found your channel.
Looking good I will use the carrots an celery leaf an scallon to mine see how that works out! Bless you an thanks for sharing!
U are the boss in cooking Caribbean food keep it up
I had this once in a restaurant and it was soooo good. I'm going to try and make it myself
Never heard of using the salted butter...excellent tip. Thx Chris
Thank you Chris. I am glad that I found your channel
We also cook pilau in Kenya,East Africa.Love the accent
Thanks for your help with your food Nicole from Trinidad 🇹🇹
Always go to your channel to make anything I don't know keep it up 👍
I'm really glad I watched this.
Every trinidad home cook pelau differently you go down south, couva, port of Spain, arima all corners we cook differently it takes time to perfect pelau
Hey I have to go trinidad for a conference in couva do you know any cheap motels down that side?
If you are going on a "Conference" I assume that its for business, so your company should pay for a nice hotel in a safe area, don't know much about "motels" in Trinidad, but the Hilton, Hyatt and Radisson are great options.
Great tips Chris, especially the fresh coconut milk and the staple Golden Ray. One thing I would like to mention is adding a whole Scotch Bonnet Pepper to the pot for the last five minutes of cooking. Not to let it burst... Just that piquant flavour :)
I tried ur fried rice recipe.... awesome
We Trini people don't really use measurents lol
Quick and informative. Thank you Chris!! First time I making Pelau and this video was literally all I needed.
Great job my brother! That's the way I'm going to make mine tomorrow, thanks for the video.
Chris I would love to see your take on a Paella!👍
Nice nice nice....I also add primentos at the end...yummy
They way you put it all together and after adding the water. I was looking at other videos and thinking to myself, I feel like I would pour the water after putting everything in. But I didnt want to mess it up,but good thing I came across your video
Starving now! Thanks for the food torture my brotha!
Just love looking at your cooking shows bless🙏🏿
Chris thanks for the tips,my family says I make a good Palau but with your tips now it can be great 😄😄
Thanks for the tips, Chris. Much appreciated.
You are great you need your own show on food network
Yes
Chris your always making the best type of food on TH-cam!! =)
I love this method and will try it,
Excellent tips! The video was not long and the information you provided were very valuable and informative. I appreciate it! Thank you!
His cooking is just great! I have one thing in which I beg to differ. The type of rice. Trinis always make a big mistake here. He used WHITE parboiled rice. When white rice is parboiled (in the husk) it ends up brown looking. Now on the other hand we have BROWN rice. This is a different entity. It takes 1 hour to cook in a pot but 15 minutes in the pressure cooker. BROWN rice is recommended for DIABETICS. Only a small portion can be eaten at a time. It fills extremely fast. I am DIABETIC so I know. So my fellow Utubers. Call the thing by the proper name. Upon discovery of Diabetes is me..my doctor recommended BROWN rice. It is not at all PARBOILED. I even find grains with husk or the daddy in it. If Barbarians should follow the tips of chef Chris they would be horribly disappointed....rice wise. Parboiled rice gets its brown colour from being scaled or steamed in its brown husk. Love to you chef Chris and to all Utubers.
He said he used long grain brown par boiled rice not white rice
I have to try this great recipe. Thanks Chris.
I actually really liked the way you cooked your pelau. I do mine a bit different, but I love the tips. I add a little parsley to mine instead of celery leaves.
First time commenter, long time viewer! Your videos are awesome. Yuh neva steer mi wrong yet! :) Gonna try this one ASAP.
greeting from Dubai .i love your cooking and I have been trying some easy and fast.
but please why is it that at the end of ur cooking you don't plate your food and taste it .You need to sample it and make our mouth watery. Thanks again bro
As soon as I saw the Golden Ray, the song just played in my head "Season up de pot de Caribbean way.... Golden Ray" :)
Me sitting in work 😪 getting hungry watching this feeling 😅 for a plate of that right now
Awesome video ! Thank you! Chris you make it look easy. Oh gosh out of all the back home recipes this one scares me the most. My rices comes out to soft and burns on the bottom of the pot. Is there a way I could add already half cooked rice separately to the pot?If so, when would I add the rice to the pot?
Any suggestions?
I like the way you cook - as a trini myself living in de cold, I enjoy cook my Creole food - what I have noticed when cooking my pelau, is i doh have to brow my sugar in oil - in fact I place the sugar ring in the pot on medium heat and allow it brown - as for removing the skin :) I uv my chicken skin! keep cookin' bro its akk good
Can u use browing if no brown sugar
my mother always tells me to use the coconut powder can you show to make it with that?
Thanks love your channel
Nice job brother!!! I love your videos. You always keep me straight.
Excellent brudda! I gonna try one yet!
My mother and I makes that for my family and friends and then they loved it.
If I use unsalted pigtails do I just season to taste ?
Yeah Juanita wayman season to taste. OK
Chef Brent
Pelau looks delicious.
Oh my gods!!! I'm so going to make this!!!!! I added this video to my favorites!!!!!! 😛😛😛😛
OMG - my mouth is watering
Can you please do a video of how to make trinidadian doubles and the pepper sauce they put in it? PLEASE
I have to try this. Yummmm
Omg yessss that a pelau looks so yummy 😋🤤
I always had trouble with the texture, but my neighbor who caters Trini food in California USA, clued me in. Put it in the oven after you add the rice and liquid. Perfect every time. Pumpkin instead of carrots, can't get Golden Ray, so a piece of smoked meat. YES!!! Keep it coming Chris!!
Put it in the oven and turn the oven on? Also for how long👀
Is your neighbor from Trinidad cuz I've never heard about that technique before?
I love how Trini people say Bunn de pot
Great cooking
Hello, thank you for sharing your amazing recipes.
Do you think I could substitute the sugar with casreep ?
You hit it in the head. I use grind seasoning, shredded pumpkin, ginger and no butter. When using can peas throw away the water it makes the rice sticky. Love your drying down the meat. Your a boss. I use less water and a lower fire. Keep up the good work.
Goodgoshamighty!!!!! That looks so good. Will have to give this a try
Chris
love your videos I enjoy watching your channel
can you share some tip on how to make a macaroni pie
Caribbeanpot can you use frozen peas if you don't know where to get pigeon peas❔
Looks soooooo tasty!!!
Love this
U make it like a boss
Nice, do you use powder seasoning from the pot?
Gorgeously done, if only your channel had a smell app.
Most newbies struggle with getting the right salt balance in a pelau.
Most times the salt is too less because the saltiness is absorbed by the starchy rice.
Make sure to add some extra salt before turning and covering pot. The liquid should be somewhat more salty than less.The dab of salted butter might not always be quite enough. Just saying......
PS..... after covering the pot.....turn the fire down to a bare minimum to prevent the bottom from burning. Do not reopen to check after the pot is covered. The internal steam is required for cooking.
Good Luck! :)
I'm so gonna make this. Surprise my mum! That looks so good
+bananarama29 she will love that!
He does. Look in the drop down section
Thk u, god bless
Great video..one question, if I used a pack of coconut powder as a substitute for the milk, will the dish be just as delicious?
Yip
Yup
I am cooking this sunday
Thanks for sharing. How many cups of rice did you use please?
Looks like 2 cups
@@dc.pxrecious Thank you
Love your videos. I'd really like to see an instant pot variation.
God bless your hand
Chris, love your videos and been watching for many years, did you cook the brown sugar too much before putting in the chicken?
Can it be made without the Coconut milk? Is there any other substitute for the coconut milk?
I have a question. When you put the brown sugar ,do you add water ? Or just let melt ? Won't it turn to caramel ?
like adding my peas to the very last espically if its from the tin , cuz it will over cook & mash up
Hi my sister is a cullanery cook and me I am self taught so we all Way's going competition I made mine just how you made yours and it was rocking and you know she was jealous ha ha
are there any substitutes for coconut milk
I love your cooking. Making this now :)
I agree with @shangkigham
can you do a pigtail pelau please? thank you
Great video! And great music! What track is this at the end?!
Chris, we're on the same vibe... just made this yesterday sans the golden ray "butta"... can't find any here where I live. Any suggestions for a substitute?
country house or salt butter 🇹🇹
How cute are your presentations??!!❤️❤️👆👆👆
Do you have to use parboil rice?
Can u use browning instead of sugar
Hi Cris, when will the winners be announced for the last giveaway? Also can you do a meat balls video using minced beef.
Your channel means a lot to my family and I. Great Caribbean cooking.
Great Video! Any substitution for the pigeon peas?
+JJBabyx3 I 've seen people use red kidney beans as well as black eye peas
JJBabyx3 Hi, I often use peas and carrots either frozen (most times) or tinned. People back home in Trinidad sometimes use peas and carrots too!
@@caribbeanpot Lentil peas too
Mine turned out creamy, but tasted amazing!
Diaz de real thing dey..
Yea boy
Yummy
can you do a vegetables pelau for us vegans, I myself would use veggie chunks, or different vegetables