Grenadian Pelau (Chicken and Pigeon Pea Rice)
In short: Grenadian pelau of chicken browned in caramelized sugar, then cooked with pigeon peas, coconut milk and rice in one golden, savory pot. It takes about 1 h 25 min in total and makes 8 servings.
- Prep
- 25 min
- Cook
- 1 h
- Resting
- 30 min
- Total
- 1 h 25 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 450 kcal
Pelau is a one-pot rice dish of chicken, pigeon peas and coconut milk that Grenadians cook for family gatherings and weekend lunches. The chicken is browned in caramelized sugar, which colors the rice a deep golden brown, and everything finishes together in the same pot with carrots, celery and thyme. The coconut milk makes the rice rich and soft. It tastes better the next day, which is why a big pot is never a problem.
Instructions
- Toss the chicken with the lime juice, garlic, thyme, salt and pepper and marinate for 30 minutes.
- Heat the oil in a wide, heavy pot over medium heat. Add the sugar and cook, without stirring, for 2 to 3 minutes until it turns deep amber.
- Add the chicken and turn it in the caramel for 8 minutes, until deeply browned on all sides. Lift out the chicken.
- Cook the onion, scallions, celery and carrot in the pot for 4 minutes. Return the chicken, add the water, cover and simmer for 15 minutes.
- Stir in the rice, pigeon peas, coconut milk, scotch bonnet and salt. Bring to a boil, then cover tightly and reduce the heat to low.
- Cook for 25 minutes without lifting the lid, until the rice is tender and the chicken reaches 74°C (165°F). Rest for 10 minutes.
- Remove the pepper, fluff the rice and serve hot.
Tips
- Watch the sugar closely and take the pot off the heat if it starts to smoke. A very dark caramel turns bitter.
- Use full-fat coconut milk for the best texture. If the rice is still firm when the liquid is gone, add 60 ml (1/4 cup) of hot water, cover and cook 5 minutes more.
Questions and answers
What is pelau?
Pelau is a Caribbean one-pot dish of rice and meat, usually chicken, cooked with pigeon peas, vegetables and coconut milk. In Grenada the meat is browned in caramelized sugar.
Can I use other meats?
Yes. Beef, pork or salted meats are common, and many cooks use a mix. Cut the meat small and extend the first simmer until it is almost tender.
Can I freeze pelau?
Yes, for up to 3 months in airtight containers. Thaw overnight and reheat covered with a splash of water.
How long does it take to make Grenadian Pelau (Chicken and Pigeon Pea Rice)?
About 1 h 25 min in total: 25 min of preparation and 1 h of cooking.
How many calories are in Grenadian Pelau (Chicken and Pigeon Pea Rice)?
About 450 kcal per serving, with 24 g of protein, 52 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 450 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 52 g |
| Fat | 16 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
