Entree: Grenada – Pelau (Rice with pigeon peas and caramelized chicken)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 35 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 4 bone-in chicken thighs, skin-on, approx. 8 oz (225 g) each (about 2 lb / 900 g total)
- Salt
- Freshly ground black pepper
- 2 tbsp (25 g) brown sugar (for caramelizing)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 scallions, chopped
- 1/2 cup (75 g) diced green bell pepper
- 1 medium carrot, diced, about 1 cup (130 g)
- 1 cup (170 g) cooked pigeon peas (canned or freshly cooked)
- 2 cups (370 g) long-grain rice, rinsed
- 1/2 cup (120 ml) coconut milk
- 1 cup (240 ml) chicken stock or water
- 2 tbsp (30 ml) soy sauce
- 1 sprig fresh thyme
- 1 whole scotch bonnet pepper (optional, leave whole for flavor)
- Chopped fresh cilantro or additional scallions for garnish (optional)

Instructions

1. Season the chicken thighs generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven over medium heat, add the brown sugar and let it melt and darken to a deep amber (watch closely to avoid burning).
2. When the sugar reaches a dark caramel color, add the vegetable oil carefully (it may sputter). Add the chicken thighs, skin-side down, and brown well on all sides in the caramel, about 6–8 minutes per side. Remove the chicken and set aside.
3. In the same pot, add the chopped onion, garlic, scallions, bell pepper, and carrot. Sauté for 4–5 minutes until softened and aromatic, scraping up any browned bits from the bottom.
4. Stir in the pigeon peas, rinsed rice, coconut milk, chicken stock, soy sauce and thyme. Return the browned chicken thighs to the pot, nestling them into the rice mixture. Add the whole scotch bonnet pepper if using (do not break it unless you want extra heat).
5. Bring to a boil, then reduce heat to low, cover tightly and simmer gently for 25–30 minutes, or until the rice is tender and the liquid is absorbed. Do not stir excessively while it cooks to allow proper steaming.
6. Remove from heat and let rest, covered, for 5–10 minutes. Discard the thyme sprig and whole scotch bonnet (if used). Fluff the pelau with a fork, garnish with chopped cilantro or scallions if desired, and serve hot.