Description
This quick and simple Chicken Pelau recipe is a flavorful Caribbean one-pot meal featuring tender chicken, parboiled rice, pigeon peas, and vibrant vegetables simmered in a fragrant coconut milk broth. With a perfect balance of savory seasoning, caramelized sugar, and aromatic herbs, Pelau is a comforting, satisfying dish ideal for family dinners or gatherings.
Ingredients
Scale
Chicken Marinade
- 4 lbs chicken pieces (whole chicken cut up, thighs or drumsticks, washed and drained)
- 6 tablespoons green seasoning, divided
- 1/2 onion, chopped
- 2 tablespoons minced garlic
- 4 tablespoons ketchup
- Hot pepper to taste
- Salt and pepper to season chicken
Main Ingredients
- 2 tablespoons oil
- 1/2 cup brown sugar
- 4 scallions, chopped
- 1/2 onion, chopped (remaining from marinade)
- 1 stalk celery, diced
- 3 cups parboiled rice, washed and drained
- 2 cups dry pigeon peas (1 can, rinsed and drained)
- 1 medium carrot, diced (or 1/2 package peas and carrots mix)
- 1 red bell pepper, chopped
- 10 thyme sprigs, chopped
- 1 can coconut milk diluted with 3 cups hot water
- Salt and pepper to taste
Instructions
- Prepare Chicken: Cut whole chicken into 2-inch pieces if using whole. Wash thoroughly using lime or lemon juice and several water changes, then drain well. In a large bowl, add chicken pieces with half of the green seasoning, 1/2 chopped onion, minced garlic, ketchup, salt, pepper, and hot pepper to taste. Mix well ensuring chicken is fully coated. Marinate for at least 1 hour or overnight for best flavor.
- Caramelize Sugar: In a large deep heavy-bottomed pot or Dutch oven, heat oil over medium heat. Add the brown sugar and let it froth, expand, bubble, and darken carefully (do not let it burn black or smoke). If burned, discard and start over.
- Cook Chicken: Immediately add the marinated chicken to the caramelized sugar, stirring frequently for about 5 minutes to coat the chicken evenly. Then add chopped scallions, remaining onion, the rest of the green seasoning, and diced celery. Cover the pot and cook, stirring occasionally, until chicken is about 70% cooked, approximately 15 minutes.
- Add Rice and Vegetables: Rinse the parboiled rice under cold running water until water runs clear, then drain. Stir the rice into the pot along with pigeon peas, diced carrots, chopped red bell pepper, and chopped thyme. Cook while stirring for 3 minutes to combine flavors.
- Add Liquid and Season: Mix the canned coconut milk with 3 cups of hot water. Pour this mixture into the pot, adding enough liquid to cover the ingredients by about one inch. Season with salt and pepper to taste, and stir well to combine.
- Simmer Pelau: Bring the pot to a boil over medium heat. Once boiling, reduce heat to low, cover the pot tightly, and let it simmer slowly for approximately 30 minutes or until the rice is fully cooked and all liquid has evaporated. Stir midway to prevent sticking. Taste and adjust salt if needed before serving.
Notes
- Marinating the chicken overnight enhances the depth of flavor.
- Careful caramelization of the sugar is essential to achieve the signature deep color and flavor without bitterness.
- If using canned pigeon peas, rinse well to reduce excess salt or preserves flavor.
- Stirring midway during simmering prevents the rice from sticking or burning at the bottom.
- For added heat, increase hot pepper quantity according to taste.
