Pelau
A Trinidadian one-pot rice dish where chicken is caramelized in burnt sugar, then braised with rice, pigeon peas, and coconut milk until everything melds into a hearty, fragrant meal.
Ingredients
- 4 lbs bone-in, skin-on chicken thighs
- 2 tbsp browning sauce (Kitchen Bouquet)
- 1 tsp ground allspice
- 6 fresh thyme sprigs
- 4 scallions, chopped
- 4 garlic cloves, minced
- 1 tsp salt
- 1 tbsp granulated sugar
- 3 tbsp vegetable oil
- 1 yellow onion, diced
- 2 cans pigeon peas (gandules, 15 oz), drained, rinsed
- 2 cups long-grain white rice, rinsed
- 1 can coconut milk (13.5 oz)
- 2 cups chicken broth
- 1 Scotch bonnet pepper (or habanero), whole, kept intact
- 2 tbsp ketchup
Instructions
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1
Toss 4 lbs bone-in, skin-on chicken thighs with 2 tbsp browning sauce (Kitchen Bouquet), 1 tsp ground allspice, 6 fresh thyme sprigs, 4 chopped scallions, 4 minced garlic cloves, and 1 tsp salt. Marinate 30 minutes if time allows.
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2
Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 1 tbsp granulated sugar and stir until it caramelizes to a very dark amber (almost burnt), about 2-3 minutes.
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3
Add the marinated chicken to the caramelized sugar and toss to coat, searing until browned on all sides, about 6-8 minutes total.
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4
Add 1 diced yellow onion and cook 2 minutes. Stir in 2 tbsp ketchup.
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5
Add 2 cans drained, rinsed pigeon peas (gandules, 15 oz), 2 cups rinsed long-grain white rice, 1 can coconut milk (13.5 oz), and 2 cups chicken broth. Nestle the 1 whole, kept intact Scotch bonnet pepper (or habanero) into the center, keeping it whole so it infuses without bursting.
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6
Bring to a boil, stir once, then reduce heat to low. Cover tightly and cook until the rice is fully cooked and the chicken is cooked through to an internal temperature of 165F, about 30-35 minutes.
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7
Remove the scotch bonnet pepper. Fluff the rice, taste and adjust salt. Serve directly from the pot.