Making a classic salted pigtail pelau, a delightful one-pot dish, with simple step by step instructions from Chris De La Rosa.  Since we’ve already done the chicken, vegetarian and beef versions of Pelau, I thought it was time for the salted pigtails version. Not just a tasty one pot dish, but it’s also gluten free as well.

You’ll Need…

1 1/2 lbs salted pigtials (cut 1 inch pieces)
1 large carrot (diced)
3 stalks celery (chopped)
1 medium onion (chopped)
1 whole scotch bonnet pepper (don’t break)
1 tablespoon Caribbean Green seasoning
1 teaspoon grated ginger
1 teaspoon tomato ketchup
1/4 teaspoon black pepper
1/2 large tomato (cubed)
1 tablespoon veg oil
1- 1 1/2 tablespoon brown sugar
1 can pigeon peas (about 1 1/4 cups)
2 cups parboil long grain (brown) rice
1 1/2 cups coconut milk
1 1/2 cups water
4-5 sprigs thyme
2 tablespoon chopped parsley

* If doing this dish gluten free be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

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