Pelau for Vincy Mas
The Quirky Foodster Team
Ingredients
- Chicken thighs, cut into pieces — 1.5 kg (3.3 lb)
- Brown sugar — 4 tbsp
- Vegetable oil — 3 tbsp
- Onions, chopped — 2
- Garlic, minced — 4 cloves
- Sweet peppers, diced — 2
- Canned pigeon peas, drained — 600 g (21 oz)
- Long-grain rice, rinsed — 600 g (3 cups)
- Coconut milk — 600 ml (2 1/2 cups)
- Water — 750 ml (3 cups)
- Thyme — 3 sprigs
- Scotch bonnet peppers, whole — 1-2
- Salt and black pepper, — to taste
Method
- Heat the oil in a very large pot over medium heat, add the sugar, and cook until deeply caramelised.
- Add the chicken pieces immediately, stirring to coat; brown for 5-7 minutes.
- Add the onions, garlic and sweet peppers, cooking until softened.
- Stir in the pigeon peas, rice, coconut milk, water, thyme, scotch bonnet peppers, salt and pepper.
- Bring to a boil, then reduce heat, cover, and simmer 30-35 minutes until the rice is tender and liquid absorbed.
- Remove the scotch bonnets and thyme before fluffing and serving to the crowd.
Introduction: A large-batch caramel-browned rice, chicken and pigeon pea dish prepared for Vincy Mas carnival celebrations.
Cultural Background: During Vincy Mas, Saint Vincent’s annual carnival, pelau is cooked in enormous pots to feed masqueraders and revellers, its one-pot practicality making it ideal for large street celebrations.
Tips: Watch the sugar closely as it caramelises in a larger batch, as it can burn quickly. Stir gently but thoroughly when combining to ensure even cooking in a large pot.
Variations: Add extra vegetables like carrots or pumpkin to stretch the dish further for very large gatherings; a vegetarian version omits chicken and uses extra pigeon peas and vegetables.
Storage: Store in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat in a covered pot over low heat with a splash of water, stirring occasionally.
Nutrition: Approx. 490 kcal, 27 g protein, 53 g carbohydrate, 18 g fat per serving.
FAQs:
Q: What is Vincy Mas?
A: Saint Vincent and the Grenadines’ annual carnival celebration, featuring music, costumes and large community feasts.
Q: Why is pelau popular at carnival?
A: Its one-pot method makes it practical to cook in very large quantities to feed crowds of revellers.
- Chicken thighs, cut into pieces — 1.5 kg (3.3 lb)
- Brown sugar — 4 tbsp
- Vegetable oil — 3 tbsp
- Onions, chopped — 2
- Garlic, minced — 4 cloves
- Sweet peppers, diced — 2
- Canned pigeon peas, drained — 600 g (21 oz)
- Long-grain rice, rinsed — 600 g (3 cups)
- Coconut milk — 600 ml (2 1/2 cups)
- Water — 750 ml (3 cups)
- Thyme — 3 sprigs
- Scotch bonnet peppers, whole — 1-2
- Salt and black pepper, — to taste
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