Entree: Dominica – Central Culinary Region – Pelau

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 10 min

Total 1 hr

Ingredients

- 2 tbsp (25 g) brown sugar (for caramelizing)
- 2 tbsp (30 ml) vegetable oil
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each, skin-on
- 1 tsp (6 g) salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) soy sauce (optional, for color and seasoning)
- 1 medium onion, diced (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 0.5 oz / 15 g)
- 1 medium carrot, diced (about 3 oz / 85 g)
- 1/2 medium green bell pepper, diced (about 3 oz / 85 g)
- 3 scallions (green onions), chopped (about 1.5 oz / 45 g)
- 1 small scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 1 cup (185 g) dried long-grain rice, rinsed (or 2 cups if you prefer more rice; adjust liquid)
- 1 cup (240 ml) canned pigeon peas, drained (or cooked fresh pigeon peas)
- 1 cup (240 ml) coconut milk
- 1 1/2 cups (360 ml) chicken stock or water
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 bay leaf
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) white vinegar or fresh lime juice

Instructions

1. In a large heavy pot, melt the brown sugar over medium heat, swirling until it turns a deep caramel color but not burned. Immediately add the vegetable oil (it will sputter) and swirl to combine.
2. Season the chicken thighs with 1/2 tsp salt and pepper. Add the chicken to the pot and brown in the caramel-oil on all sides, about 6–8 minutes total. Remove and set aside.
3. Reduce heat to medium. Add the onion, garlic, carrot, bell pepper, scallions, and scotch bonnet (if using) to the pot and sauté 4–5 minutes until softened. Stir in the tomato paste and soy sauce; cook 1–2 minutes.
4. Return the chicken to the pot. Add the pigeon peas, coconut milk, chicken stock, thyme, bay leaf, vinegar (or lime juice), and remaining 1/2 tsp salt. Bring to a simmer.
5. Stir in the rinsed rice, making sure it is evenly distributed. Bring back to a gentle simmer, then reduce heat to low, cover tightly, and cook 18–22 minutes until rice is tender and liquid is absorbed.
6. Remove from heat and let rest, covered, 5–10 minutes. Discard thyme sprigs and bay leaf. Fluff gently with a fork, adjust seasoning, and serve hot.