Pelau
The Quirky Foodster Team
Ingredients
- Chicken thighs, cut into pieces — 1 kg (2.2 lb)
- Brown sugar — 3 tbsp
- Vegetable oil — 2 tbsp
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Sweet pepper, diced — 1
- Canned pigeon peas, drained — 400 g (14 oz)
- Long-grain rice, rinsed — 400 g (2 cups)
- Coconut milk — 400 ml (14 oz)
- Water — 500 ml (2 cups)
- Thyme — 2 sprigs
- Scotch bonnet pepper, whole — 1
- Salt and black pepper, — to taste
Method
- Heat the oil in a large pot over medium heat, then add the sugar and cook until it turns a deep caramel colour.
- Add the chicken pieces immediately, stirring to coat evenly in the caramel; brown for 5 minutes.
- Add the onion, garlic and sweet pepper, cooking until softened.
- Stir in the pigeon peas, rice, coconut milk, water, thyme, whole scotch bonnet, salt and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the rice is tender and liquid absorbed.
- Remove the scotch bonnet and thyme sprigs before fluffing the rice with a fork and serving.
Introduction: A one-pot rice dish with browned chicken, pigeon peas and coconut milk, coloured deep brown by caramelised sugar.
Cultural Background: Pelau reflects the islands' blend of African, Creole and East Indian influences, brought together in a technique of browning sugar to a dark caramel before searing meat in it, giving the dish its signature colour. It is a favourite for family gatherings and communal cooking, often made in large batches for celebrations.
Tips: Watch the sugar closely as it caramelises; it can burn quickly and turn bitter if left too long. Keep the scotch bonnet whole so it flavours without overwhelming heat.
Variations: Add cubed pumpkin or coconut milk-braised beef instead of chicken for a variation; a vegetarian version omits the meat and uses extra pigeon peas and vegetables with vegetable broth.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a covered pot over low heat with a splash of water, stirring occasionally to loosen the rice.
FAQs:
Q: What if my sugar burns?
A: Discard it and start again with a clean pot; burnt sugar turns the whole dish bitter.
Q: Can I use dried pigeon peas?
A: Yes, soak overnight and pre-cook until tender before adding, as canned peas are already soft.
- Chicken thighs, cut into pieces — 1 kg (2.2 lb)
- Brown sugar — 3 tbsp
- Vegetable oil — 2 tbsp
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Sweet pepper, diced — 1
- Canned pigeon peas, drained — 400 g (14 oz)
- Long-grain rice, rinsed — 400 g (2 cups)
- Coconut milk — 400 ml (14 oz)
- Water — 500 ml (2 cups)
- Thyme — 2 sprigs
- Scotch bonnet pepper, whole — 1
- Salt and black pepper, — to taste
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