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Saint Lucian Chicken Pelau
A flavorful one-pot dish featuring tender chicken, rice, pigeon peas, and aromatic spices, simmered in coconut milk for a rich and satisfying meal.
đ§ Ingredienser
- 1 kg Chicken thighs or drumsticks
- 2 tbsp Vegetable oil
- 2 tbsp Brown sugar
- 1 medium, chopped Onion
- 1 tbsp, minced Garlic
- 1 tbsp, minced Pimento or seasoning pepper
- 2 tbsp Green seasoning
- 1 tsp Salt
- 0.75 tsp Sazon seasoning
- 0.5 tsp Adobo seasoning
- 1 tsp Black pepper
- 3 sprigs Thyme
- 2 chopped Spring onions
- 2 whole Scotch bonnet pepper
- 1 can (15 oz), drained Pigeon peas (canned or fresh)
- 1 medium, diced Carrot
- 1 cup, cubed Pumpkin
- 3 cups, long grain Rice
- 1 can (13.5 oz) Coconut milk
- 3 cups Water
- 4 cubes Seasoning cube (chicken or vegetable)
- 2 tbsp, minced Culantro (chadon beni)
đšâđł Instruktioner
- 1
Season the chicken with salt, sazon, adobo, black pepper, green seasoning, chopped spring onions (reserve some for garnish), and thyme sprigs. Marinate for at least 20 minutes, or preferably overnight.
- 2
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the brown sugar and cook, stirring constantly, until it caramelizes into a deep amber color. Be careful not to burn it.
- 3
Add the marinated chicken to the caramelized sugar and stir to coat. Brown the chicken on all sides for about 5-7 minutes. Add the chopped onion, minced garlic, and minced pimento pepper, and sauté for another 2-3 minutes until softened.
- 4
Add the pigeon peas, diced carrots, and cubed pumpkin to the pot. Stir to combine with the chicken and vegetables.
- 5
Rinse the rice and add it to the pot. Stir well to incorporate it with the other ingredients.
- 6
In a separate bowl, combine the coconut milk, water, and seasoning cubes. Stir until the cubes are dissolved. Pour this liquid mixture into the pot. Add the whole scotch bonnet peppers.
- 7
Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is cooked and most of the liquid has been absorbed.
- 8
Uncover the pot, stir in the minced culantro, and gently mix. Cover again and let it rest for 5-10 minutes off the heat to allow the flavors to meld and the rice to become fluffy.
- 9
Remove the whole scotch bonnet peppers before serving. Garnish with reserved chopped spring onions. Serve hot.
đĄ Proffstips
- âFor a deeper flavor, marinate the chicken overnight.
- âAdjust the number of scotch bonnet peppers to your spice preference. You can also prick them to release more heat.
- âEnsure the pot is covered tightly to allow the rice to steam properly.
- âIf using fresh pigeon peas, ensure they are cooked until tender before adding to the pelau.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Other meats like goat or pork can be used instead of chicken.
- Some recipes include a tablespoon of curry powder for an extra layer of flavor.
- For a richer dish, use full-fat coconut milk.