Pelau

Name: Pelau
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Saint Kitts and Nevis
Ingredients: 2 lbs chicken pieces; 2 tbsp brown sugar; 2 tbsp oil; 1 onion, chopped; 3 cloves garlic, minced; 1 can pigeon peas, drained; 2 cups rice; 1 cup coconut milk; 2 cups water or stock; 1 carrot, diced; thyme and scallion; 1 whole scotch bonnet pepper

6 servings20 min prep45 min cookMedium Saint Kitts and Nevis

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The Story Behind It

The Tale of Pelau

Pelau, a one-pot rice, meat, and pigeon pea dish found across the English-speaking Caribbean, is widely considered to have Trinidadian roots before spreading regionally. Its signature technique of caramelizing sugar to brown the meat reflects a fusion of African, indigenous, and Indian-influenced Caribbean cooking.

Ingredients

Scale:· 6 servings

2 lbs chicken pieces
2 tbsp brown sugar
2 tbsp oil
1 onion, chopped
3 cloves garlic, minced
1 can pigeon peas, drained
2 cups rice
1 cup coconut milk
2 cups water or stock
1 carrot, diced
thyme and scallion
1 whole scotch bonnet pepper

Instructions

1Heat oil in a large heavy pot and add brown sugar, cooking until it melts and turns dark caramel color, being careful not to burn it.
2Add chicken pieces and stir quickly to coat in the caramel, browning on all sides.
3Add onion, garlic, thyme, and scallion, cooking until fragrant.
4Stir in pigeon peas and carrot, then add rice, stirring to coat in the caramel and seasonings.
5Pour in coconut milk and water or stock, add the whole scotch bonnet, and bring to a boil.
6Reduce heat to low, cover tightly, and cook 20-25 minutes until rice is tender and liquid is absorbed.
7Remove the scotch bonnet before serving.
8Fluff and serve hot as a one-pot meal.

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