Caribbean Chicken Pelau

This traditional one-pot dish is popularly eaten across the Caribbean, particularly in Trinidad & Tobago, St. Lucia and Grenada. It is traditionally made using a delicious combination of rice, caramelised chicken or meat, pigeon peas, coconut milk, vegetables, chillies and green seasoning.

Serves: 4

Ingredients

  • 1kg chicken thighs and/or drumsticks

  • 1 tsp oil

  • Black pepper  

  • 1 tsp curry powder 

  • 1 tsp thyme or mixed herbs 

  • 1 tbsp green seasoning (blend of spring onions, garlic, thyme, parsley, white onion and optional chillies)

  • 1/2 cup brown lentils or pigeon peas

  • 1 carrot, peeled and chopped

  • 1 seasoning cube

  • 3 cups water 

  • 1 cup rice 

  • 1/2 can half fat coconut milk 

  • 2 scotch bonnet peppers

Method:

  1. Season chicken with oil, black pepper, curry powder, mixed herbs and green seasoning blend. 

  2. Mix well by hand to evenly coat the chicken and leave to marinate for at least 20 minutes.

  3. In a large Dutch oven or cast iron skillet, heat the oil.

  4. Add the chicken, and brown it, turning it very frequently to prevent it from sticking, for about 5 minutes. Cover and cook for 2 minutes.

  5. Add the lentils, water, seasoning cube and stir well. Cover and cook for 5 minutes.

  6. Add the rice and carrots and pour in coconut milk.

  7. Cook on low heat for 20 minutes or until rice is cooked and all the liquid has evaporated.

  8. Remove from heat and serve hot with fresh parsley or coriander.