📝 About This Recipe
A cornerstone of St. Lucian and Trinidadian home cooking, Pelau is a masterful one-pot symphony of caramelized chicken, nutty pigeon peas, and aromatic rice. This dish is defined by 'burnt sugar'—a technique that creates a deep, savory-sweet mahogany glaze—and the creamy richness of fresh coconut milk. It is the quintessential comfort food of the islands, perfect for beach picnics and family gatherings alike.
🥗 Ingredients
The Chicken & Marinade
- 2 lbs Chicken thighs (bone-in, skinless, cut into small bite-sized pieces)
- 3 tablespoons Green Seasoning (a blend of culantro/shado beni, garlic, ginger, and scallions)
- 1 tablespoon Soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Salt and Black Pepper (to taste)
The Browning & Base
- 2 tablespoons Vegetable oil (high smoke point oil)
- 3 tablespoons Brown sugar (demerara or dark brown sugar preferred)
- 1 medium Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 cup Carrots (diced into small cubes)
- 1 15 oz can Canned Pigeon Peas (drained and rinsed)
The Rice & Liquids
- 2 cups Long-grain Parboiled Rice (rinsed until water runs clear)
- 1.5 cups Coconut milk (full fat for best flavor)
- 2 cups Chicken stock (or water)
- 4 sprigs Fresh Thyme
- 1 whole Scotch Bonnet pepper (keep whole to avoid excessive heat)
- 1 tablespoon Butter (cold)
👨🍳 Instructions
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1
In a large bowl, season the chicken pieces with green seasoning, soy sauce, Worcestershire sauce, salt, and pepper. Let it marinate for at least 30 minutes, or overnight for the best flavor profile.
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2
Place a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the vegetable oil and let it get shimmering hot.
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3
Evenly sprinkle the brown sugar into the oil. Watch it closely; the sugar will melt, foam, and turn a deep amber, then dark brown. Just as it starts to smoke and look like bubbling lava, it's ready.
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4
Carefully add the marinated chicken to the pot. Stir immediately to coat every piece of chicken in the caramelized sugar. This provides the signature color and savory-sweet base.
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5
Sauté the chicken for 8-10 minutes until the liquid released has mostly evaporated and the chicken is well-browned.
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6
Add the onions, garlic, and carrots. Cook for 3-4 minutes until the onions become translucent and fragrant.
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7
Stir in the pigeon peas and the rinsed parboiled rice. Toss everything together for 2 minutes to toast the rice grains slightly and ensure they are coated in the 'browning'.
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8
Pour in the coconut milk and chicken stock. Add the thyme sprigs and stir gently to combine.
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9
Place the whole Scotch Bonnet pepper on top of the liquid. Do not cut it! This allows the aroma and flavor to infuse without the intense heat.
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10
Bring the pot to a rolling boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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11
Simmer undisturbed for 25-30 minutes, or until all the liquid has been absorbed and the rice is tender.
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12
Remove the lid, discard the thyme stems and the Scotch Bonnet (carefully!). Stir in the tablespoon of butter to add a silky finish.
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13
Turn off the heat, cover again, and let the Pelau rest for 10 minutes before fluffing with a fork and serving.
💡 Chef's Tips
The 'Browning' stage is critical; if the sugar turns black and smells acrid/burnt, wash the pot and start over, as it will make the dish bitter. Always use parboiled rice for Pelau; it holds its shape perfectly and prevents the dish from becoming a mushy 'paup'. If you can't find fresh Green Seasoning, blend cilantro, parsley, green onions, and garlic with a little oil. To keep the rice grains separate and 'grainy', avoid stirring the pot once you have covered it to simmer. Adjust the 'wetness' of your Pelau by adding 1/4 cup extra stock if you prefer a softer, 'low-down' style Pelau.
🍽️ Serving Suggestions
Serve with a side of cool Coleslaw to contrast the warm spices. Accompany with a few slices of buttery, ripe Avocado (Zaboca). A side of sweet fried Ripe Plantains adds a lovely textural contrast. Pairs beautifully with a cold glass of Sorrel or Mauby. Offer a dash of Caribbean pepper sauce on the side for those who want extra heat.