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Pelau is a beloved one-pot dish from Grenada, showcasing a delightful combination of chicken, rice, and spices. This dish is often enjoyed at festive gatherings and family celebrations, embodying the vibrant culinary heritage of the island. It's not just a meal; it's a tradition that brings people together around the table.
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Add the chicken pieces and cook until browned on all sides. Remove the chicken and set aside.
In the same pot, add the chopped onion, minced garlic, bell pepper, and Scotch bonnet peppers. Sauté until the onions are soft and translucent, about 5 minutes.
Stir in the chopped tomato and tomato paste. Cook for another 2 minutes.
Add thyme, paprika, ground allspice, curry powder, and the rice to the pot. Stir well to coat the rice and spices with the vegetables.
Pour in the coconut milk and chicken broth or water. Stir to combine.
Return the browned chicken pieces to the pot, along with the carrots, green peas, and cubed potato. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 25-30 minutes, or until the rice is cooked and the chicken is tender. Stir occasionally to prevent sticking. Add more broth or water if needed.
Stir in the raisins if using and season with salt and black pepper to taste.
Garnish with chopped fresh cilantro or parsley before serving.
Enjoy your meal!
Pelau is a traditional Caribbean dish made with chicken, rice, and a medley of aromatic vegetables and spices.
Pelau originates from Grenada, where it holds a special place in local cuisine and culture.
Key ingredients include chicken, rice, onion, garlic, bell pepper, Scotch bonnet peppers, and tomato.
Pelau takes approximately 60-80 minutes to prepare and cook.
Pelau is often served with fried plantains, a fresh salad, or coleslaw for added crunch.