Pelau

Name: Pelau
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6 servings
Cuisine: Grenadian
Ingredients: 1kg chicken pieces; 2 cups long-grain rice; 1 can pigeon peas, drained; 400ml coconut milk; 2 tbsp brown sugar; 2 tbsp vegetable oil; 1 onion, diced; 3 cloves garlic, minced; 2 sprigs thyme; 1 Scotch bonnet pepper, whole; 2 tbsp ketchup; 1 tbsp soy sauce; 2 cups water; Salt and black pepper; 1 carrot, diced

Pelau (peh-LOW)

One-Pot Rice with Chicken and Pigeon Peas

⏱ Prep Time 1 hour 15 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 514 kcal

A beloved one-pot dish of caramelised chicken cooked with rice, pigeon peas, coconut milk, and warming spices, yielding a smoky, slightly sweet meal.

Nutrition & Info

Protein 32.0g

Carbs 56.0g

Fat 18.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Equipment Needed

heavy-bottomed pot wooden spoon

Presentation Guide

Vessel: large communal serving bowl

Garnishes: chopped parsley, lime wedges

Accompaniments: coleslaw, plantain

Ingredients

1kg chicken pieces
2 cups long-grain rice
1 can pigeon peas, drained
400ml coconut milk
2 tbsp brown sugar
2 tbsp vegetable oil
1 onion, diced
3 cloves garlic, minced
2 sprigs thyme
1 Scotch bonnet pepper, whole
2 tbsp ketchup
1 tbsp soy sauce
2 cups water
Salt and black pepper
1 carrot, diced

Instructions

1
Season chicken with garlic, thyme, soy sauce, salt, and pepper. Marinate thirty minutes.
2
Heat oil in a heavy pot. Add brown sugar and let it caramelise until dark. Add chicken and brown well on all sides.
3
Add onion, carrot, and ketchup. Cook five minutes until vegetables soften.
4
Add rice, pigeon peas, coconut milk, water, and whole Scotch bonnet. Stir once and bring to a boil.
5
Reduce heat to very low, cover tightly, and cook twenty-five minutes without lifting the lid.
6
Fluff with a fork, remove Scotch bonnet, and serve. The bottom crust called bun-bun is the prized part.

💡

Did You Know?

The crispy rice crust at the bottom of the pot, called bun-bun, is considered the best part and is fought over at every Grenadian gathering.

Chef's Notes

Equipment Tips

heavy-bottomed pot
wooden spoon

Garnishing

chopped parsley, lime wedges

Accompaniments

coleslaw, plantain

The Story Behind Pelau

Pelau is a fusion dish that reflects Grenada's multicultural heritage, combining East Indian pilau techniques with African one-pot cooking traditions and Caribbean ingredients. The dish arrived with indentured workers from the Indian subcontinent and was adapted with local pigeon peas, coconut milk, and the Caribbean browning technique. Today it is arguably Grenada's most popular communal dish, cooked in massive pots for festivals, family reunions, and beach picnics.

🕐 Traditionally enjoyed family gatherings and weekend meals 📜 Origins: East Indian and Creole fusion

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