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Dominican Pelau

The Quirky Foodster Team

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20 min
Prep
40 min
Cook
6
Servings

Ingredients

  • 800 g chicken thighs, bone-in, cut into pieces
  • 30 g brown sugar
  • 30 ml vegetable oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 sprigs fresh thyme
  • 300 g cooked pigeon peas (fresh or dried, soaked)
  • 400 g long-grain rice, rinsed
  • 400 ml coconut milk
  • 300 ml chicken stock or water
  • 1 medium carrot, diced
  • 1 scotch bonnet pepper, whole (do not burst)
  • to taste salt and black pepper, to taste

Method

  1. Season the chicken pieces with salt, pepper and half the thyme; set aside for 15 minutes.
  2. Heat oil in a large heavy pot over medium heat. Add brown sugar and let it melt and darken to a deep caramel colour, watching closely so it does not burn.
  3. Add the chicken pieces immediately and stir to coat in the caramelised sugar until well browned, about 5 minutes.
  4. Add onion, garlic and remaining thyme; sauté for 2-3 minutes until fragrant.
  5. Stir in the pigeon peas and rice, coating well in the pot.
  6. Pour in coconut milk and stock, add the carrot and whole scotch bonnet pepper, and bring to a boil.
  7. Reduce heat to low, cover and simmer for 25-30 minutes until the rice is tender and liquid is absorbed, stirring once halfway through.
  8. Remove the scotch bonnet, fluff with a fork, adjust seasoning and serve hot.

Introduction: Pelau is a one-pot rice dish found throughout the Eastern Caribbean, brought to Dominica through shared regional migration and trade.

Cultural Background: Pelau is a one-pot rice dish found throughout the Eastern Caribbean, brought to Dominica through shared regional migration and trade. The Dominican version is built on caramelised (‘browned’) sugar for its deep colour and flavour, then simmered with chicken, pigeon peas and coconut milk until the rice is tender and richly seasoned.

Tips: Keep the scotch bonnet whole throughout cooking to add gentle heat and aroma without making the dish fiery; remove it before serving.

Variations: Salted pigtail or beef can replace chicken for a heartier version. A vegetarian pelau omits the meat and adds pumpkin and extra vegetables.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat in a covered pot over low heat with a splash of water or stock, stirring occasionally.

Nutrition: Calories: 560 kcal | Protein: 32 g | Carbs: 58 g | Fat: 22 g | Fibre: 6 g

FAQs

Q: How is Dominican pelau different from Trinidadian pelau?
A: The core technique of browning sugar to caramelise the meat is shared across the region, but Dominica’s version tends to use a lighter hand with coconut milk and favours pigeon peas over other legumes as the standard pairing.

Q: What if I burn the sugar?
A: If the sugar turns black and smells bitter rather than deep amber, discard it and start again, as burnt sugar will make the whole dish taste acrid.

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