Pelau

Name: Pelau
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4 servings
Cuisine: Trinidadian
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

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.

80 minMediumServes 4560 cal/serving

TrinidadianDinnerStovetopStandardHigh FiberHigh ProteinDairy-FreeGluten-FreeAlcohol-Free

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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

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.
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.
3

Add the marinated chicken to the caramelized sugar and toss to coat, searing until browned on all sides, about 6-8 minutes total.
4

Add 1 diced yellow onion and cook 2 minutes. Stir in 2 tbsp ketchup.
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.
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.
7

Remove the scotch bonnet pepper. Fluff the rice, taste and adjust salt. Serve directly from the pot.

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Questions

What is 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. This reference files it under Trinidadian dinner: made on the stovetop, rated medium and about 80 minutes start to finish.

What internal temperature should Pelau reach?

For Pelau, the target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Is there a substitute for allspice in Pelau?

The entry for Pelau calls for 1 tsp ground allspice. In its place: Equal parts ground cinnamon, nutmeg and clove.

Can I use chicken breasts instead of chicken thighs in Pelau?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Pelau uses 4 lbs bone-in, skin-on chicken thighs.

Is Pelau spicy?

Yes, it is properly hot. The heat in Pelau comes from 1 Scotch bonnet pepper (or habanero), whole, kept intact. For a milder plate, remove the seeds and ribs from the scotch bonnet, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I start Pelau the day before?

Yes. Step 1 is a built-in pause of 30 minutes: "Marinate 30 minutes if time allows." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

Serve it with

Macaroni Pie side
Lemon Garlic Roasted Artichokes side
Gado-Gado Vegetable Salad with Peanut Sauce salad

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