Entree: Dominica – Northern Culinary Region – Pelau (One-pot Caribbean caramelized-meat and rice dish cooked with pigeon peas and coconut milk)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 2.5 lb (1.1 kg) bone-in chicken thighs and drumsticks, approx. total weight including bones
- 1/3 cup (67 g) brown sugar
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 1 green bell pepper, chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced
- 1 tbsp (15 ml) green seasoning or 2 tbsp (30 g) chopped fresh cilantro and parsley mixed
- 1 tsp (5 ml) dried thyme or 1 tbsp fresh thyme leaves
- 1/2 tsp (2.5 ml) curry powder
- 1 cup (200 g) canned pigeon peas, drained (or cooked pigeon peas)
- 1 cup (240 ml) coconut milk
- 2 cups (380 g) long-grain white rice, rinsed
- 2 cups (480 ml) chicken stock or water
- 1 carrot, diced, approx. 3 oz (85 g) (optional)
- 1 whole scotch bonnet or habanero pepper, left whole for flavor (optional)
- 1 tsp (5 ml) salt, adjust to taste
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tbsp (15 ml) chopped scallion for garnish

Instructions

1. Pat the chicken dry and season lightly with salt and pepper and half the green seasoning. Set aside to marinate 15–30 minutes if time allows.
2. In a large heavy pot over medium heat, add the brown sugar and watch closely until it melts and turns a deep caramel color, about 3–5 minutes. When caramelized, carefully add the vegetable oil (it will sputter) and swirl to combine.
3. Add the chicken pieces to the caramel and brown on all sides, about 6–8 minutes, turning to coat in the darkened sugar. Remove the chicken and set aside.
4. In the same pot, add the chopped onion, bell pepper, garlic, remaining green seasoning, thyme, and curry powder. Sauté until the vegetables soften, about 4–5 minutes, scraping up any browned bits.
5. Return the chicken to the pot, add the pigeon peas, carrot (if using), coconut milk, rice, and chicken stock. Nestle the whole scotch bonnet into the pot if using for heat and aroma. Stir gently to combine.
6. Bring to a boil, then reduce heat to low, cover tightly and simmer 20–25 minutes, or until the rice is tender and the liquid is absorbed. Do not stir frequently to avoid breaking rice grains.
7. Turn off heat and let the pelau rest, covered, 5–10 minutes. Remove the whole scotch bonnet before serving.
8. Fluff gently with a fork, garnish with chopped scallion, and serve hot.