Entree: Dominica – National Cuisine – Pelau (One-pot caramelized rice with chicken, pigeon peas, and coconut milk)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 5 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) bone-in chicken pieces (thighs and drumsticks)
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 g) packed brown sugar
- 1 medium onion, chopped (about 6 oz (170 g))
- 2 cloves garlic, minced
- 1 carrot, diced (about 1 cup (130 g))
- 2 scallions, sliced
- 1 sprig fresh thyme or 1 tsp (1 g) dried thyme
- 1 hot pepper (scotch bonnet or habanero), whole for flavor or halved, optional
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) soy sauce
- 1 cup (240 ml) canned pigeon peas, drained (or pigeon peas cooked)
- 1 cup (240 ml) coconut milk
- 2 cups (370 g) long-grain white rice, rinsed
- 2 cups (480 ml) chicken stock
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish

Show original ingredient measurements

- 2 lb (900 g) bone-in chicken pieces (thighs and drumsticks)
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 g) packed brown sugar
- 1 medium onion, chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 1 carrot, diced (about 1 cup / 130 g)
- 2 scallions, sliced
- 1 sprig fresh thyme or 1 tsp (1 g) dried thyme
- 1 hot pepper (scotch bonnet or habanero), whole for flavor or halved, optional
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) soy sauce
- 1 cup (240 ml) canned pigeon peas, drained (or pigeon peas cooked)
- 1 cup (240 ml) coconut milk
- 2 cups (370 g) long-grain white rice, rinsed
- 2 cups (480 ml) chicken stock
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Pat the chicken pieces dry and season lightly with 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) pepper.
2. In a heavy-bottomed pot or Dutch oven over medium heat, add the brown sugar and cook, swirling frequently, until it melts and turns a deep amber (be careful not to burn), about 3–5 minutes.
3. Immediately add the vegetable oil (it will sputter) and add the chicken pieces, searing until nicely browned on all sides and coated with the caramelized sugar, about 6–8 minutes total. Remove chicken and set aside.
4. In the same pot, add chopped onion, garlic, carrot, and scallions. Sauté for 4–5 minutes until softened. Stir in tomato paste and soy sauce and cook 1–2 minutes to develop flavor.
5. Return the chicken to the pot. Add pigeon peas, coconut milk, thyme, whole hot pepper if using, rinsed rice, and chicken stock. Stir gently to combine. Bring to a boil.
6. Reduce heat to low, cover tightly, and simmer for 20–25 minutes until the rice is tender and the liquid is absorbed and the chicken is cooked through. Do not lift the lid frequently.
7. Remove from heat, let rest covered for 5 minutes. Discard thyme sprig and whole pepper if used. Fluff rice, adjust seasoning with salt and pepper, and garnish with chopped cilantro before serving.