Pelau - Saint Vincent–Style
Main Dish • Chicken, Coconut Milk, Herbs, Herbs & Spices, Rice, Vegetable
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Ingredients
- Chicken & Seasoning
- 2 lb (900 g) chicken, cut into small bone‑in pieces
- (thighs, drumsticks, or wings are traditional)
- 2 tbsp green seasoning (culantro/chadon beni, thyme, scallion, garlic blend)
- 1 tsp salt
- ½ tsp black pepper
- Pelau Base
- 2 tbsp vegetable oil
- ¼ cup brown sugar
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- Rice & Liquids
- 2½ cups parboiled long‑grain rice, washed and drained
- 1 can pigeon peas (about 15 oz / 425 g), drained
- 1 cup coconut milk
- 2½–3 cups hot water (as needed)
- Optional Add‑Ins (Traditional but Not Mandatory)
- 1 small carrot, diced
- 1 small piece Scotch bonnet pepper (whole, not split)
Directions
- 1. Season the chicken
- Place chicken in a bowl.
- Add salt, black pepper, and green seasoning.
- Mix well and marinate at least 30 minutes (longer if time allows).
- 2. Prepare the pot
- Place a heavy‑bottom pot over medium heat.
- Add oil, followed by brown sugar.
- Let sugar melt and caramelize to deep brown—do not let it turn black.
- 3. Brown the chicken
- Carefully add seasoned chicken to the caramelized sugar.
- Stir to coat and allow chicken to brown in its own juices for 5–8 minutes, turning as needed.
- 4. Build the flavor base
- Add:
- Onion
- Garlic
- Thyme
- Stir and cook 2–3 minutes until fragrant.
- 5. Add peas and rice
- Stir in pigeon peas, then add the washed rice.
- Mix thoroughly so rice is evenly coated with the pot flavors.
- 6. Add coconut milk & water
- Pour in coconut milk, then add enough hot water to just barely cover the rice.
- Add optional carrot or Scotch bonnet if using.
- Stir once.
- 7. Simmer
- Bring to a gentle boil.
- Reduce heat to low, cover, and simmer 25–30 minutes.
- Do not stir frequently—let rice absorb the liquid.
- 8. Finish
- When rice is tender and liquid absorbed:
- Turn off heat
- Let pelau rest 5 minutes, covered
- Fluff lightly with fork before serving
Notes
- SERVING TRADITIONALLY
- Pelau is usually served with:
- Coleslaw or carrot salad
- Sliced avocado or cucumber
- Pepper sauce on the side
- AUTHENTICITY NOTES
- Burnt sugar (caramelization) is essential
- Coconut milk is traditional, not optional creaminess
- One‑pot method reflects Vincentian home cooking
- X Tomato‑heavy or soupy versions are not Vincentian
