Dominica Chicken Pelau
Pelau is a beloved one-pot dish from Dominica, featuring rice, chicken, pigeon peas, and vegetables simmered in a rich, flavorful broth, often enhanced by caramelized sugar for a signature color and taste. It's a hearty and comforting meal perfect for family gatherings.
🧂 Ingredients
- 3 lbs Chicken thighs(bone-in, skin-on, cut into pieces)
- 2.5 cups Rice(Jasmine rice recommended, rinsed)
- 3 tbsp Brown sugar
- 0.25 cup Olive oil
- 1 large Onion(chopped)
- 5 cloves Garlic(minced)
- 1 large Carrot(sliced into large chunks)
- 2 Seasoning peppers(chopped)
- 2 cups Pigeon peas or kidney beans(cooked (canned or fresh))
- 0.25 small Cabbage(chopped)
- 5 cups Water
- 0.25 cup Butter
- 2 tbsp Salt(or to taste)
- 1 tbsp Black pepper(freshly ground)
- 2 tbsp Paprika
- 3 tbsp Turmeric
- 3 bunch Parsley(chopped)
- 6 sprigs Thyme
👨🍳 Instructions
- 1
Wash chicken pieces with lime/lemon. Season with minced garlic, paprika, turmeric, salt, and black pepper. Let marinate for at least 30 minutes (or overnight for best flavor).
💡 Tip: Using bone-in, skin-on chicken thighs adds moisture and flavor. - 2
Heat olive oil in a large pot or Dutch oven over medium heat. Add brown sugar and stir until it caramelizes into a dark brown liquid.
💡 Tip: Be careful not to burn the sugar; it should be a deep amber color. - 3
Add the seasoned chicken pieces to the caramelized sugar and stir to coat evenly. Cover and simmer for about 5-7 minutes until lightly browned.
💡 Tip: This caramelization gives pelau its signature color and sweet undertones. - 4
Add the chopped onion, minced garlic, chopped seasoning peppers, and sliced carrots to the pot. Stir and cook for about 3-5 minutes until softened.
- 5
Stir in the rinsed rice, pigeon peas/beans, chopped cabbage, parsley, and thyme. Mix everything well.
- 6
Pour in the water and add the butter, salt, and black pepper. Bring the mixture to a boil.
💡 Tip: Ensure all ingredients are well combined. - 7
Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
💡 Tip: Stir occasionally to prevent sticking and burning at the bottom. - 8
Once cooked, let the pelau rest, covered, off the heat for about 5-10 minutes before fluffing the rice with a fork and serving.
💡 Pro Tips
- ✓For a richer flavor, marinate the chicken overnight.
- ✓Don't skip the caramelizing sugar step; it's key to pelau's color and taste.
- ✓Adjust the amount of water based on your preferred rice consistency (grainy vs. softer).
🔄 Variations
- Use different types of beans or peas, like lentils.
- Add other vegetables such as pumpkin or corn.
- Substitute chicken with beef or seafood.