Pelau

Pelau (peh-LOW)

One-Pot Rice with Chicken and Pigeon Peas

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 464 kcal

Rice cooked with caramelized chicken, pigeon peas, and coconut milk in a single pot, producing a smoky, deeply flavoured one-pot meal.

Nutrition & Info

Protein 28.0g

Carbs 52.0g

Fat 16.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Equipment Needed

heavy pot with tight lid wooden spoon

Presentation Guide

Vessel: large serving platter

Garnishes: chopped parsley, sliced avocado

Accompaniments: coleslaw, hot pepper sauce

Ingredients

500g chicken pieces
300g long grain rice, washed
1 can pigeon peas, drained
200ml coconut milk
2 tbsp brown sugar
2 tbsp vegetable oil
1 onion, diced
3 cloves garlic, minced
2 sprigs fresh thyme
1 Scotch bonnet pepper, whole
500ml chicken stock
2 tbsp ketchup
Salt and black pepper

Instructions

1
Season chicken with garlic, thyme, salt, and pepper.
2
Heat oil and sugar in a heavy pot until sugar caramelizes to dark brown.
3
Add chicken and turn to coat in caramel. Brown all sides.
4
Add onion and cook until softened.
5
Add rice, pigeon peas, coconut milk, stock, ketchup, and Scotch bonnet.
6
Stir once, cover tightly, and cook on low heat 25 minutes.
7
Do not lift lid during cooking. Fluff with fork before serving.

💡

Did You Know?

The key to great pelau is the bun-bun, the crispy caramelized rice layer that forms at the bottom of the pot, which is fought over at the dinner table.

Chef's Notes

Equipment Tips

heavy pot with tight lid
wooden spoon

Garnishing

chopped parsley, sliced avocado

Accompaniments

coleslaw, hot pepper sauce

The Story Behind Pelau

Pelau is a dish of many ancestors, combining African one-pot cooking techniques, Indian rice pilaf traditions from indentured workers, and Caribbean ingredients. The sugar-browning method gives it a uniquely Creole character. In Saint Lucia, pelau is the go-to dish for feeding a crowd, from family gatherings to community events. The art of achieving the perfect bun-bun crust is considered a mark of a skilled home cook.

🕐 Traditionally enjoyed family gatherings and weeknight dinners 📜 Origins: African-Caribbean fusion with Indian influence

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