Entree: Saint Vincent and the Grenadines – Pelau (Caramelized Chicken and Rice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 5 min

Total 1 hr

Ingredients

- 2 lb (900 g) bone-in chicken pieces (about 4–6 pieces), skin on
- 2 cups (360 g) long-grain parboiled rice
- 1 cup (170 g) pigeon peas (canned, drained) or cooked fresh pigeon peas
- 1 can (13.5 fl oz / 400 ml) coconut milk
- 1 cup (240 ml) water or chicken stock
- 1/4 cup (60 ml) vegetable oil (or coconut oil)
- 2 tbsp (30 g) packed brown sugar (for caramelizing)
- 1 medium onion, chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 medium green bell pepper, diced (about 6 oz / 170 g)
- 2 scallions, chopped (about 20 g)
- 2 sprigs fresh thyme (about 2 g)
- 1 whole scotch bonnet pepper (optional, leave whole for mild heat) (about 15 g)
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) browning sauce (optional, for color)

Instructions

1. Pat the chicken pieces dry and season lightly with 1/2 tsp (2 g) salt and 1/4 tsp (1 g) black pepper. Set aside.
2. In a large heavy pot or Dutch oven over medium heat, add the brown sugar (2 tbsp / 30 g) and allow it to melt and caramelize until a deep amber color forms, swirling gently to prevent burning.
3. Add the vegetable oil (1/4 cup / 60 ml) to the caramel, then immediately add the chicken pieces, searing on all sides until browned and coated with the caramel (3–5 minutes per side). Remove and set chicken aside.
4. In the same pot, add the chopped onion (1 medium / 225 g), garlic (3 cloves / 9 g), and green bell pepper (1 / 170 g). Sauté for 3–4 minutes until softened and aromatic, scraping any browned bits from the bottom.
5. Return the chicken to the pot; add pigeon peas (1 cup / 170 g), scallions (2 / 20 g), thyme (2 sprigs / 2 g), scotch bonnet (1 / 15 g) if using, soy sauce (1 tbsp / 15 ml), remaining salt and pepper, and optional browning sauce (1 tbsp / 15 ml). Stir to combine.
6. Pour in the coconut milk (1 can / 400 ml) and water or stock (1 cup / 240 ml), bring to a gentle simmer. Add the rice (2 cups / 360 g), stir briefly to distribute, then level the surface.
7. Cover the pot, reduce heat to low, and simmer gently for 25–30 minutes, or until the rice is tender and liquid absorbed. Do not stir frequently; once halfway through cooking, tilt the pot and check moisture — add up to 1/4 cup (60 ml) more water if needed.
8. Remove from heat and let rest, covered, for 5–10 minutes. Remove thyme sprigs and whole scotch bonnet before serving. Fluff gently with a fork and serve hot.