Pelau

🛒 Ingredients

• Boneless, skinless chicken thighs 72 g · 115 kcal
• Long grain rice, uncooked 50 g · 179 kcal
• Canned pigeon peas, drained 36 g · 36 kcal
• Full-fat coconut milk 36 g · 61 kcal
• Brown sugar 4 g · 15 kcal
• Vegetable oil 8 g · 72 kcal
• Onion, chopped 38 g · 15 kcal
• Garlic, minced 5 g · 7 kcal
• Bell pepper, chopped 38 g · 12 kcal
• Carrot, diced 20 g · 8 kcal
• Green onions, chopped 4 g · 1 kcal
• Fresh thyme leaves 1 g · 1 kcal
• Scotch bonnet pepper, whole (optional) 1 g · 2 kcal

👨‍🍳 Instructions

1. Season chicken thighs with a pinch of salt, black pepper, and your preferred Caribbean green seasoning blend if available; let it marinate for at least 15 minutes, or preferably longer.
2. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add brown sugar and let it melt and caramelize, stirring occasionally, until it turns a dark amber or rich brown color.
3. Carefully add the marinated chicken to the caramelized sugar, turning to coat evenly and brown all sides; this step is crucial for the signature dark color and deep flavor of Pelau.
4. Remove chicken and set aside. Add chopped onion, garlic, bell pepper, and carrots to the pot; sauté for about 5-7 minutes until softened, scraping up any browned bits from the bottom.
5. Return the browned chicken to the pot. Stir in the uncooked rice, pigeon peas, coconut milk, and water or broth. Add the fresh thyme sprigs and the whole scotch bonnet pepper (if using, be careful not to puncture it).
6. Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 25-30 minutes, or until the rice is cooked through and most of the liquid is absorbed.
7. Once cooked, remove the pot from the heat and let it rest, covered, for 10-15 minutes to allow the flavors to meld and the rice to fully steam. Gently fluff with a fork and serve hot, garnished with fresh chopped green onions.