Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Pelau (Caribbean one-pot rice with caramelized sugar, meat, pigeon peas, and coconut milk)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 22 min

Additional 10 min

Total 1 hr

Ingredients

- 6 bone-in chicken thighs, approx. 4.5 oz (125 g) each, skin-on
- 2 cups (360 g) long-grain parboiled rice, rinsed
- 1 can (15 oz/425 g) pigeon peas, drained and rinsed
- 1 cup (240 ml) coconut milk
- 3 cups (720 ml) chicken stock
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (25 g) packed brown sugar
- 1 tbsp (15 ml) soy sauce
- 1 medium onion, chopped (about 1 cup/150 g)
- 3 cloves garlic, minced (about 1 tbsp/9 g)
- 2 scallions, chopped (about 1/4 cup/25 g)
- 1 carrot, diced (about 1/2 cup/60 g)
- 2 sprigs fresh thyme (or 1 tsp/1 g dried thyme)
- 1 bay leaf
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1.5 g) ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- Lime wedges for serving (optional)

Instructions

1. Pat the chicken thighs dry and season lightly with 1/2 tsp salt and 1/4 tsp pepper. In a large heavy pot or Dutch oven over medium heat, add the brown sugar and let it melt without stirring until it becomes a dark amber caramel, about 2–3 minutes. Carefully add 2 tbsp (30 ml) of the vegetable oil and tilt the pot to coat and dissolve the caramel into the oil.
2. Add the chicken thighs, skin side down, and sear in the caramel-oil mixture until the skin is deeply browned, about 4–5 minutes per side. Remove the chicken and set aside.
3. Add the remaining 1 tbsp (15 ml) vegetable oil to the pot. Sauté the chopped onion, carrot, scallions, and garlic over medium heat until softened and fragrant, about 4–5 minutes.
4. Stir in the rice and toast for 1–2 minutes so the grains are coated and slightly glossy. Add the pigeon peas, soy sauce, thyme, bay leaf, remaining salt and pepper, and the seared chicken pieces nestling them into the rice.
5. Pour in the coconut milk and chicken stock, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer without stirring for 18–22 minutes, or until rice is tender and liquid absorbed.
6. Remove from heat and let stand covered for 5–10 minutes. Discard the bay leaf and thyme stems. Gently fluff the rice with a fork, adjust seasoning to taste, and sprinkle with chopped cilantro or parsley.
7. Serve hot with lime wedges on the side. Pelau is traditionally enjoyed straight from the pot; leftovers reheat well.