Chicken Pelau
Chicken Pelau
Ingredients
For the Marinade
- 8 boneless and skinless chicken thighs, cut into chunks
- 1 lime, juiced
- 1 tablespoon ketchup
- 1/4 cup green seasoning, optional
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoons dried thyme
- 1 tablespoon all purpose seasoning, (Goya Adobo was used)
- 1 green onion, chopped
- 1/2 white onion, chopped
- 1/2 red tomato, chopped
- 1 scotch bonnet, optional
For the Pelau
- 2 tablespoons avocado oil
- 3 teaspoons brown sugar
- 200 g green pigeon peas, cooked & drained
- 2 sprigs fresh thyme, (dried works well if you haven’t got any)
- 200 g long grain rice, washed
- 250 ml coconut milk
- 150 ml water
- to taste salt
- to taste black pepper
- 1/2 cup fresh coriander, chopped
- 1/4 cup spring onions, chopped
- a dash lime juice, optional, for serving
Instructions
- 1
Wash and dry the chicken thighs. In a large bowl, combine the chicken with all the marinade ingredients: juiced lime, ketchup, green seasoning (if using), smoked paprika, garlic powder, dried thyme, all purpose seasoning, chopped green onion, chopped white onion, chopped red tomato, and scotch bonnet (if using). Mix everything thoroughly.
⏱️ 10 min
- 2
Marinate the chicken for at least 30 minutes; overnight is recommended for best flavor. (This accounts for the passiveTime calculation).
⏱️ 15 min - 3
Heat a large pot on a medium-high heat. Add 2 tablespoons of avocado oil. Add 3 teaspoons of brown sugar and mix until it becomes a dark brown, which should take a few minutes. Ensure it's dark brown but not burnt.
⏱️ 5 min
- 4
Add the marinated chicken pieces (excluding the vegetables from the marinade pot) to the pot. Cook uncovered for 8-10 minutes, stirring frequently, to brown the chicken and coat it with the caramelized sugar.
⏱️ 10 min
- 5
Add the remaining vegetables from the marinade pot to the chicken and cook for a further 5 minutes, stirring occasionally.
⏱️ 5 min
- 6
Now, add 200 grams of cooked and drained green pigeon peas and mix well.
⏱️ 2 min
- 7
Add 200 grams of washed long grain rice and cook for 2 minutes, stirring to combine all ingredients.
⏱️ 2 min
- 8
Pour in 250 ml of coconut milk and 150 ml of water. Add 2 sprigs of fresh thyme (or dried thyme). Season with salt and black pepper to taste. Mix everything well and bring the mixture to a boil.
⏱️ 5 min
- 9
Once boiling, lower the heat to low, then cover the pot and cook for 15 minutes.
⏱️ 15 min
- 10
After 10 minutes of covered cooking, uncover the pot and stir well. The rice should have absorbed most of the liquid by this point.
⏱️ 1 min
- 11
Cover the pot again and cook for a further 20 minutes for a dry pelau, or 5-10 minutes for a more wet pelau (with more sauce).
⏱️ 20 min
- 12
Finally, remove from heat. Add 1/2 cup of fresh chopped coriander and 1/4 cup of chopped spring onions. Stir them into the pelau.
⏱️ 5 min
- 13
Serve the Chicken Pelau. Optionally, add a dash of lime juice to counter the sweetness, and serve with sides like coleslaw and avocado.
Kitchen Tools
Nutrition Facts (per serving)
Chicken Pelau
For the Marinade
- 8 boneless and skinless chicken thighs, cut into chunks
- 1 lime, juiced
- 1 tablespoon ketchup
- 1/4 cup green seasoning, optional
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoons dried thyme
- 1 tablespoon all purpose seasoning, (Goya Adobo was used)
- 1 green onion, chopped
- 1/2 white onion, chopped
- 1/2 red tomato, chopped
- 1 scotch bonnet, optional
For the Pelau
- 2 tablespoons avocado oil
- 3 teaspoons brown sugar
- 200 g green pigeon peas, cooked & drained
- 2 sprigs fresh thyme, (dried works well if you haven’t got any)
- 200 g long grain rice, washed
- 250 ml coconut milk
- 150 ml water
- to taste salt
- to taste black pepper
- 1/2 cup fresh coriander, chopped
- 1/4 cup spring onions, chopped
- a dash lime juice, optional, for serving
Instructions
- 1
Wash and dry the chicken thighs. In a large bowl, combine the chicken with all the marinade ingredients: juiced lime, ketchup, green seasoning (if using), smoked paprika, garlic powder, dried thyme, all purpose seasoning, chopped green onion, chopped white onion, chopped red tomato, and scotch bonnet (if using). Mix everything thoroughly.
⏱️ 10 min - 2
Marinate the chicken for at least 30 minutes; overnight is recommended for best flavor. (This accounts for the passiveTime calculation).
⏱️ 15 min - 3
Heat a large pot on a medium-high heat. Add 2 tablespoons of avocado oil. Add 3 teaspoons of brown sugar and mix until it becomes a dark brown, which should take a few minutes. Ensure it's dark brown but not burnt.
⏱️ 5 min - 4
Add the marinated chicken pieces (excluding the vegetables from the marinade pot) to the pot. Cook uncovered for 8-10 minutes, stirring frequently, to brown the chicken and coat it with the caramelized sugar.
⏱️ 10 min - 5
Add the remaining vegetables from the marinade pot to the chicken and cook for a further 5 minutes, stirring occasionally.
⏱️ 5 min - 6
Now, add 200 grams of cooked and drained green pigeon peas and mix well.
⏱️ 2 min - 7
Add 200 grams of washed long grain rice and cook for 2 minutes, stirring to combine all ingredients.
⏱️ 2 min - 8
Pour in 250 ml of coconut milk and 150 ml of water. Add 2 sprigs of fresh thyme (or dried thyme). Season with salt and black pepper to taste. Mix everything well and bring the mixture to a boil.
⏱️ 5 min - 9
Once boiling, lower the heat to low, then cover the pot and cook for 15 minutes.
⏱️ 15 min - 10
After 10 minutes of covered cooking, uncover the pot and stir well. The rice should have absorbed most of the liquid by this point.
⏱️ 1 min - 11
Cover the pot again and cook for a further 20 minutes for a dry pelau, or 5-10 minutes for a more wet pelau (with more sauce).
⏱️ 20 min - 12
Finally, remove from heat. Add 1/2 cup of fresh chopped coriander and 1/4 cup of chopped spring onions. Stir them into the pelau.
⏱️ 5 min - 13
Serve the Chicken Pelau. Optionally, add a dash of lime juice to counter the sweetness, and serve with sides like coleslaw and avocado.