Entree: Dominica – Southern Culinary Region – Pelau (One-pot Creole rice with seasoned caramelized meat and pigeon peas)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 cups (370 g) long-grain rice, rinsed
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) chicken stock or water
- 1 cup (170 g) cooked pigeon peas (or canned, drained)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (25 g) packed brown sugar
- 1 medium onion, chopped, about 1 cup (150 g)
- 1 small carrot, diced, about 1/2 cup (65 g)
- 3 cloves garlic, minced, about 9 g
- 2 scallions (green onions), sliced
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small whole scotch bonnet or habanero pepper (optional, for heat)

Instructions

1. Pat the chicken dry and season lightly with half the salt and pepper. In a large heavy pot or Dutch oven over medium-high heat, add 1 tbsp (15 ml) oil. Add the chicken skin-side down and brown until deep golden, about 5–7 minutes per side. Remove chicken and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil and the brown sugar. Stir the sugar until it dissolves and turns a dark amber (be careful not to burn), about 2–3 minutes.
3. Immediately add the chopped onion, carrot, scallions, garlic, thyme, and bay leaf; sauté in the caramel for 3–4 minutes until softened and fragrant.
4. Stir in the soy sauce, then add the rice and toss to coat all grains in the caramelized mixture for 1–2 minutes.
5. Return the browned chicken to the pot, nestling pieces into the rice. Add the pigeon peas, coconut milk, and chicken stock. If using the hot pepper, tuck it whole into the pot now. Bring to a simmer.
6. Reduce heat to low, cover tightly, and cook undisturbed for 20–25 minutes, or until rice is tender and chicken is cooked through (internal temperature 165°F / 74°C). If liquid is absorbed too quickly, add 2–4 tbsp (30–60 ml) more stock or water.
7. Remove from heat and let rest, covered, for 5–10 minutes. Discard the bay leaf and thyme stems and the whole hot pepper if used. Fluff rice with a fork, adjust seasoning with remaining salt and pepper, and serve hot.