Grenadian Pelau
A flavorful one-pot dish of rice, pigeon peas, and meat (typically chicken), simmered in coconut milk and seasoned with aromatic spices. It's a staple in Grenadian cuisine, perfect for a hearty meal.
🧂 Ingredients
- 1.5 lb Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 2 cups Rice(long-grain white rice, washed)
- 1 cup Pigeon peas(canned or dried (soaked overnight))
- 2 cups Coconut milk
- 1 cup Chicken broth or water
- 2 tbsp Vegetable oil
- 1-2 tbsp Brown sugar(for caramelizing)
- 1 medium Onion(diced)
- 3 cloves Garlic(minced)
- 1/2 medium Bell pepper(diced (any color))
- 1 medium Carrot(diced)
- 2 tbsp Green seasoning(finely chopped (scallions, thyme, garlic, pimento, cilantro))
- 1 tsp Thyme(dried or fresh leaves)
- 1 tsp Paprika
- 1/2 tsp Ground allspice
- 1/2 whole Scotch bonnet pepper(optional, for heat)
- to taste Salt
- to taste Black pepper
- 1 tbsp Ketchup(optional, for color and flavor)
👨🍳 Instructions
- 1
Marinate the chicken: In a bowl, combine chicken pieces with half of the green seasoning, salt, and pepper. Let marinate for at least 30 minutes, or preferably longer.
- 2
Prepare the aromatics: In a food processor or blender, finely chop garlic, scallions, thyme, onion, and pimento pepper for the green seasoning if not pre-made.
- 3
Caramelize the sugar: In a large, heavy-bottomed pot or Dutch oven, heat vegetable oil over medium-high heat. Add brown sugar and stir constantly until it melts and turns a caramel brown color. Be careful not to burn it.
- 4
Brown the chicken: Add the marinated chicken to the caramelized sugar. Stir frequently to coat and prevent sticking, about 5 minutes, until browned on all sides.
- 5
Add rice and peas: Stir in the washed rice and pigeon peas, coating them with the chicken and caramel mixture. Cook for 1-2 minutes.
- 6
Add liquids and vegetables: Pour in the coconut milk and chicken broth (or water). Add the diced onion, minced garlic, diced bell pepper, diced carrot, remaining green seasoning, thyme, paprika, allspice, and ketchup (if using). Stir well to combine.
- 7
Add whole scotch bonnet pepper (if using) and season with salt and black pepper to taste.
- 8
Simmer: Bring the mixture to a boil, then reduce heat to low, cover the pot tightly, and simmer for about 25-30 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.
- 9
Rest and serve: Once cooked, remove from heat and let it sit, covered, for 5-10 minutes to allow flavors to meld. Fluff the rice with a fork and serve hot.
💡 Pro Tips
- ✓Ensure the rice is well-rinsed to remove excess starch.
- ✓Don't burn the sugar when caramelizing, as it will make the dish bitter.
- ✓Adjust the amount of scotch bonnet pepper to your spice preference.
🔄 Variations
- Add other vegetables like corn, pumpkin, or dasheen.
- Substitute chicken with beef or shrimp.
- For a vegetarian version, omit the meat and use vegetable broth.