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Vincentian Chicken Pelau

Name: Vincentian Chicken Pelau
Total time: 70 min
Yield: Serves 4
Cuisine: Saint Vincent and the Grenadines
Ingredients: 300g Rice; 500g Chicken Thigh; 200g Kidney Beans (canned); 2 tbsp Sugar; 200ml Coconut milk; 1 Onion; 2 cloves Garlic; 2 Thyme; 1 Chili pepper; 2 tbsp Vegetable Oil; 1 tsp Salt; 350ml Water

Rice

⏱ 70 min

👥 Serves 4

Difficulty ⭐

Chicken colored with burnt sugar and cooked with rice and peas — Saint Vincent's one-pot rice.

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📖 The Story Behind This Dish

Pelau is a one-pot rice dish made across the Caribbean islands: sugar is burnt in the pot and coated onto chicken, then cooked with rice, pigeon peas, and coconut milk. In Saint Vincent it's often made for beach picnics and Sunday lunch.

🌆 Where it's eaten: At a beach picnic on Saint Vincent, brown rice from a big pot is spooned onto plates and handed out to family and friends.

🥕 Ingredients (serves 4)

Rice 300g
Chicken Thigh 500g
Kidney Beans (canned) 200g
Sugar 2 tbsp
Coconut milk 200ml
Onion 1
Garlic 2 cloves
Thyme 2
Chili pepper 1
Vegetable Oil 2 tbsp
Salt 1 tsp
Water 350ml

👩‍🍳 Instructions

Cut the chicken into bite-size pieces and rub with grated garlic, thyme, and salt.
Burn oil and sugar in a pot to a deep caramel and add the chicken to coat.
Add the chopped onion and fry, then add the rinsed rice and beans.
Add the coconut milk, water, and a whole chili; when it boils, cover and cook on low for 25 minutes.
Let stand 10 minutes, remove the chili, and mix.

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