Peltou

Name: Peltou
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 2 lbs boneless chicken thighs, cut into bites; 1/4 cup Caribbean green seasoning; 2 tbsp vegetable oil; 2 tbsp brown sugar; 2 cups long-grain white rice, rinsed; 1 can canned pigeon peas, drained; 1 cup unsweetened coconut milk; 2 cups low-sodium chicken broth; 1 scotch bonnet pepper, whole

A rich Caribbean one-pot dish featuring browned chicken simmered with long-grain rice, pigeon peas, herbs, and coconut milk.

55 minMediumServes 6510 cal/serving

CaribbeanDinnerStovetopHigh ProteinHigh FiberGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeSesame-FreeShellfish-FreeAlcohol-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

2 lbs boneless chicken thighs, cut into bites
1/4 cup Caribbean green seasoning
2 tbsp vegetable oil
2 tbsp brown sugar
2 cups long-grain white rice, rinsed
1 can canned pigeon peas, drained
1 cup unsweetened coconut milk
2 cups low-sodium chicken broth
1 scotch bonnet pepper, whole

Instructions

1

Marinate 2 lbs cut into bites boneless chicken thighs with 1/4 cup Caribbean green seasoning in a bowl for 20 minutes.
2

Heat 2 tbsp vegetable oil and 2 tbsp brown sugar in a pot over medium-high heat until caramel bubbles.
3

Add 2 lbs cut into bites boneless chicken thighs and stir-fry for 5 minutes until browned.
4

Mix in 2 cups rinsed long-grain white rice and 1 can drained canned pigeon peas, stirring for 2 minutes.
5

Pour in 1 cup unsweetened coconut milk and 2 cups low-sodium chicken broth, adding 1 whole scotch bonnet pepper on top.
6

Cover and simmer on low heat for 25 minutes until liquid absorbs and 2 lbs cut into bites boneless chicken thighs reaches 165°F.
7

Discard 1 whole scotch bonnet pepper and fluff before serving.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Questions

What is Peltou?

A rich Caribbean one-pot dish featuring browned chicken simmered with long-grain rice, pigeon peas, herbs, and coconut milk. This reference files it under Caribbean dinner: made on the stovetop, rated medium and about 55 minutes start to finish.

What internal temperature should Peltou reach?

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

What can I use instead of Scotch bonnet in Peltou?

The entry for Peltou calls for 1 scotch bonnet pepper, whole. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

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

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 Peltou uses 2 lbs boneless chicken thighs, cut into bites.

Is Peltou spicy?

Yes, it is properly hot. The heat in Peltou comes from 1 scotch bonnet pepper, whole. 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.

Serve it with

Fried Sweet Plantains side
Caribbean Avocado and Tomato Salad salad
Sorrel Chutney sauce
Sorrel Drink drink

Cook this free in the app

Textual Chef is 4,530 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.