Dominican Chicken Pelau is a traditional Dominican (from the Island of Dominica) recipe for a classic one-pot dish of rice and chicken that's derived from Indian pilau. The full recipe is presented here and I hope you enjoy this classic Dominican version of: Dominican Chicken Pelau.
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This is the Dominican version of the one-pot rice and meat dish (derived from Pilau Rice) that is prepared throughout the Caribbean.
Ingredients:
80ml vinegar
1 tsp salt
400g bone-in chicken pieces
salt and freshly-ground black pepper to taste
1 tsp vegetable oil
1/2 onion, diced
2 garlic cloves, crushed
125g uncooked white rice
1/8 teaspoon dried thyme
4 tsp curry powder
350ml water
Method:
Mix the vinegar and 1 tbsp salt in a cup. Add the chicken to a bowl, pour over the vinegar and salt mixture then rub into the chicken. Cover and set aside to marinate for 20 minutes. After this time, rinse the chicken then season to taste with salt and freshly-ground black pepper.
Place a deep saucepan or cast iron casserole (Dutch oven) over medium heat. When hot add the oil and use to stir-fry the onion and garlic for about 8 minutes, or until lightly browned. Add the chicken pieces, and fry until browned all over, stirring constantly. Pour in the rice, and season with the thyme and curry powder.
Stir in the water, cover the pan and continue cooking over medium heat for about 20 minutes, or until the rice and chicken are both tender and all the liquid has been absorbed.
Fluff the dish, turn into a warmed serving bowl and bring to the table.
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