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Grenadian Pelau
Grenadian Pelau is a traditional Grenadan (from the Island of Grenada) recipe for a classic one-pot dish of chicken rice and beans or chicken peas in a coconut milk base flavoured with green seasoning. The full recipe is presented here and I hope you enjoy this classic Grenadan version of: Grenadian Pelau.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Additional Time:
(+over-night marinating)
Serves:
6–8
Rating: 
Tags : Herb RecipesChicken RecipesFowl RecipesBean RecipesGrenada Recipes
Pelau is a savory one-pot Grenadian favourite often served mid-week. The ‘one pot‘ typically includes bits of meat, typically chicken, first browned using burnt sugar; to which rice, fresh herbs, peas or beans, vegetables and coconut milk are added.
Ingredients:
400g cooked beans or pigeon peas (200g uncooked/if using tinned, –wash thoroughly and drain before adding)
1.4kg chicken pieces (either a whole chicken cut into serving-sized pieces or a mix of thighs or drumsticks), washed with lime or vinegar and drained
2 tbsp tomato ketchup
1 tbsp oil
1 celery stick, diced
1 medium red bell pepper, diced
1 medium carrot, diced
400g parboiled rice, washed and drained
3 tbsp brown sugar
500ml fresh or tinned coconut milk or water
Maggi seasoning cube (chicken)
Salt and freshly-ground black pepper to taste
2 seasoning (pimento) peppers diced or 1 scotch bonnet chili
1 batch
Grenada green seasoning
Method:
First prepare and marinate the chicken. Wash the chicken with vinegar or lemon juice and water. Drain the meat and pat dry then transfer to a bowl. Add in half the green seasoning (reserve the remainder) and season to taste with salt and ground black pepper. Stir to coat the chicken in the marinade then cover the bowl and set aside to marinate (at least an hour, but better if left in the refrigerator over night).
In a dry large deep heavy-bottomed pan or cast iron casserole (Dutch oven), heat oil then stir in the sugar. Cook over moderately high heat, stirring constantly with a wooden spoon until the sugar has melted completely and starts to froth, bubble and turn a dark brown.
Add the seasoned chicken, turning frequently to coat and prevent sticking (about 5 minutes). Cover for 2–3 minutes to bring the browning liquid to a gentle boil.
Add the rice to the chicken mixture and stir to coat in the browning. Now add the beans or peas, diced red bell pepper, carrot, celery and the remainder of the green seasoning. Mix well to combine.
Pour in the coconut milk and water or other cooking liquid so the liquid is just above the rice. Add the scotch bonnet chilli (whole), chopped seasoning (pimento) peppers, thyme and tomato ketchup.
Crumble over the Maggi cube then stir to dissolve. Taste, and adjust the seasoning with salt and ground back pepper if needed.
Cover the pan and bring to a boil. When the liquid comes to a boil, reduce heat to a low simmer and cook for about 30 minutes or until rice is cooked and all the liquid has evaporated.
Fluff the rice with a fork and serve.
