Ingredients
For the Chicken
- chicken thighs or drumsticks (cut into pieces)
- green seasoning (or blend of cilantro, garlic, onion, and herbs)
- All your favorite seasoning powders
For the Pelau
- 2 tbsp brown sugar (for browning)
- 2 tbsp vegetable or coconut oil (optional)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 2 Pimento Peppers
- 2 cups parboiled rice
- 1 cup coconut milk
- 2 cups Water (plus more if needed)
- 2–3 sprigs fresh thyme
- 2 tbsp ketchup
- 1 whole Scotch bonnet pepper (left whole for flavor, not heat)
- your favorite seasoning
Instructions
1. Season the Chicken
In a bowl, mix chicken with green seasoning, *Your favprite seasoning*. Let it marinate while you prep the other ingredients — overnight is best, but even 20 minutes works.
2. Make the Browning
Pelau starts with “browning.”
Heat pot on medium. Add the brown sugar and let it melt and foam until it turns deep golden brown (not burnt). This gives the dish its signature color and flavor.
Once the sugar reaches the perfect dark caramel shade, carefully add the seasoned chicken and stir to coat every piece.
3. Cook Down the Chicken
Let the chicken cook in the browning for about 8–10 minutes until nicely coated and slightly caramelized. Add onions, garlic, Pimentos, and carrots. Sauté until fragrant.
4. Add the Peas & Rice
Pour in your pigeon peas and rice. Stir everything together.
Then add:
- Coconut milk
- Water
- Thyme
- Ketchup
- Whole Scotch bonnet
Stir again and season with a little more with *your favorite seasoning* if needed.
5. Let It Simmer
Cover the pot and cook on low heat for 25–30 minutes, or until the rice is tender and the liquid is absorbed. If the rice needs more time, add a splash of water and keep cooking.
6. Fluff & Serve
Remove the Scotch bonnet pepper (or leave it in for decoration).
Fluff the pelau with a fork and let it rest for 5 minutes before serving.
Serve warm with a side of coleslaw, cucumber salad, or fried plantain.
Or eat it straight from the pot — no judgment.
Tips for the Best Pelau
- Don’t rush the browning — the color makes the dish.
- Use coconut milk for creamy, traditional flavor.
- Keep the Scotch bonnet whole so you get flavor without burning your mouth off.
- Pelau tastes even better the next day.
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