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Chicken Pelau
A hearty one-pot rice dish that is a staple in Saint Vincent and the Grenadines. It combines tender chicken, pigeon peas, and rice, all simmered in a flavorful broth infused with coconut milk and aromatic spices, creating a comforting and satisfying meal.
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- 2 lbs Chicken pieces(e.g., thighs or wings, cut into serving pieces)
- 2 cans (15 oz each) Green pigeon peas(drained and rinsed)
- 2.5 cups Long grain rice(rinsed)
- 1.5 cups Coconut milk
- 2 cups Water or chicken broth
- 1 medium Onion(chopped)
- 4 cloves Garlic(minced)
- 1 medium Bell pepper(chopped (any color))
- 2 sprigs Thyme
- 4 oz Tomato sauce(or ketchup)
- 2 tbsp Browning sauce(optional, for color)
- to taste Salt
- to taste Black pepper
- 2 tbsp Cooking oil
ðšâð³ äœãæ¹
- 1
Season the chicken pieces with salt, pepper, minced garlic, and thyme. Marinate for at least 30 minutes, or longer if time permits.
- 2
Heat the cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the browned sugar (or browning sauce) and let it caramelize slightly, then quickly add the seasoned chicken pieces. Sear the chicken until browned on all sides.
- 3
Add the chopped onion, bell pepper, and tomato sauce (or ketchup) to the pot. Sauté for about 5 minutes until the vegetables are softened.
- 4
Stir in the rinsed rice and pigeon peas. Add the coconut milk and water (or chicken broth). Bring the mixture to a boil.
- 5
Reduce the heat to low, cover the pot tightly, and simmer for 25-30 minutes, or until the rice is tender and the liquid has been absorbed. Avoid stirring too much during this time to allow the rice to cook evenly.
- 6
Fluff the pelau with a fork before serving. Adjust seasoning with salt and pepper if needed.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can use homemade green seasoning (a blend of herbs, garlic, and onion) to marinate the chicken.
- âEnsure the rice is rinsed well to remove excess starch, which helps prevent the pelau from becoming mushy.
- âIf using cured pigtail, boil it first to remove excess salt before adding it to the pot.
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- Add other vegetables like carrots or pumpkin.
- Substitute chicken with other meats like pigtail or a combination.
- For a spicier kick, add a scotch bonnet pepper (whole or chopped).