Entree: Saint Kitts and Nevis – Pelau (One-pot chicken and rice with pigeon peas)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 2 lb (900 g) bone-in chicken pieces (thighs and drumsticks recommended)
- 2 cups (390 g) long-grain white rice, rinsed
- 1 can (15 oz / 425 g) pigeon peas, drained
- 1 1/2 cups (360 ml) coconut milk
- 1 cup (240 ml) chicken broth
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (25 g) brown sugar (for caramelizing)
- 4 oz (115 g) salted pork or smoked ham, diced
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 3 scallions (spring onions), chopped
- 1 medium green bell pepper, chopped (about 1 cup / 150 g)
- 1 medium carrot, peeled and diced (about 1 cup / 120 g)
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 bay leaf
- 1 whole scotch bonnet pepper (left whole for flavor; optional)
- 1 tsp salt (adjust to taste)
- 1/2 tsp freshly ground black pepper

Instructions

1. Pat the chicken pieces dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. In a small bowl mix the chopped scallions, garlic and a pinch of thyme; rub some of this under the skin and over the chicken.
2. Heat a heavy, wide pot or Dutch oven over medium-high heat. Add the vegetable oil. Sprinkle the brown sugar into the hot oil and watch until it melts and turns a deep caramel-brown (be careful not to burn).
3. Immediately add the diced salted pork and the seasoned chicken pieces to the pot, turning to coat in the caramel. Brown the chicken on all sides, about 8–10 minutes. Remove the chicken and pork and set aside.
4. In the same pot, reduce heat to medium and add the chopped onion, bell pepper, carrot and remaining chopped scallions. Sauté until softened, about 4–5 minutes, scraping up any browned bits from the bottom.
5. Stir in the rice and pigeon peas, coating the rice with the vegetables and caramel for 1–2 minutes. Add the coconut milk, chicken broth, remaining thyme, bay leaf and the whole scotch bonnet pepper (if using). Return the browned chicken and pork to the pot, nestling them into the rice.
6. Bring to a gentle boil, then reduce heat to low, cover tightly and simmer for 25–30 minutes, or until the rice is tender and liquid is absorbed. Do not lift the lid frequently.
7. Remove from heat, discard the bay leaf and (optionally) the whole scotch bonnet. Fluff the rice gently with a fork, adjust seasoning with salt and pepper, and let rest for 5 minutes before serving.