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Grenadian Pelau

The Quirky Foodster Team

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Ingredients

  • 800 g (1.75 lb) chicken thighs, bone-in
  • 30 g (2 tbsp) brown sugar (for browning)
  • 30 ml (2 tbsp) vegetable oil
  • 1 large (1 large) onion, chopped
  • 3 (3) garlic cloves, minced
  • 300 g (1 1/2 cups) pigeon peas, cooked
  • 400 g (2 cups) long-grain rice
  • 400 ml (1 3/4 cups) coconut milk
  • 300 ml (1 1/4 cups) chicken stock
  • 150 g (1 cup) pumpkin, cubed
  • 1 (1) carrot, diced
  • 1 (1) scotch bonnet pepper (whole)
  • 4 (4) thyme sprigs

Method

  1. Heat oil in the Dutch pot; add brown sugar and cook until it turns dark caramel (do not burn).
  2. Add chicken pieces immediately, stirring to coat in the caramel for a deep brown colour, 5 minutes.
  3. Add onion and garlic, cook 3 minutes until fragrant.
  4. Stir in pigeon peas, pumpkin and carrot; cook 5 minutes.
  5. Add rice, stirring to coat in the caramelised base.
  6. Pour in coconut milk and stock, add whole scotch bonnet and thyme, season with salt.
  7. Bring to a boil, then reduce heat to low, cover, and simmer 25 minutes until rice is tender and liquid absorbed.
  8. Remove scotch bonnet, fluff rice with a fork before serving.

Introduction: Pelau is a beloved one-pot rice dish found across the Windward Islands, built on caramelised 'browning' sugar and coconut milk; in Grenada it is a Sunday lunch favourite bringing together African and Indian cooking traditions.

Cultural Background: Pelau is a beloved one-pot rice dish found across the Windward Islands, built on caramelised 'browning' sugar and coconut milk; in Grenada it is a Sunday lunch favourite bringing together African and Indian cooking traditions.

Tips: Caramelising the sugar to a dark mahogany colour (not black) gives pelau its signature flavour and hue. Keep the pot covered and undisturbed during the final simmer for evenly cooked rice.

Variations: Use salted pigtail or beef instead of chicken for a heartier version. Add diced sweet pepper for extra colour and sweetness.

Storage: Refrigerate up to 4 days in an airtight container.

Reheating: Reheat in a covered pot on low heat with a splash of water or stock to restore moisture, stirring occasionally.

Nutrition: Approx. 520 kcal, 28 g protein, 18 g fat, 62 g carbohydrate per serving.

FAQs:

Q: What if my sugar burns while browning?

A: Discard and start again; burnt sugar turns bitter and cannot be corrected.

Q: Can I make this vegetarian?

A: Yes, omit chicken and use extra pigeon peas and vegetables with vegetable stock.

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