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Saint Vincent Chicken Pelau
Saint Vincent Chicken Pelau is a traditional Saint Vincent and the Grenadines recipe for a classic one-pot dish of chicken marinated in green seasoning and spices that's cooked with parboiled rice and pigeon peas in a coconut milk and coconut flour base. The full recipe is presented here and I hope you enjoy this classic Saint Vincent and the Grenadines version of: Saint Vincent Chicken Pelau.
prep time
20 minutes
cook time
55 minutes
Total Time:
75 minutes
Additional Time:
(+over-night marinating)
Serves:
6
Rating: 
Tags : Spice RecipesHerb RecipesChicken RecipesFowl RecipesBean RecipesSaint-vincent Recipes
Parboiled rice is used in this recipe. Tis is rice that has been parboiled and then re-dried. It's used in many stew-type dishes as it takes longer to cook and cooks more evenly.
Ingredients:
1kg chicken pieces
1 batch
green seasoning
2 garlic cloves, grated
1 tsp ground turmeric
1/2 tsp ground allspice
1/2 tsp smoked paprika
1 onion, chopped
2 tbsp vegetable oil
75g of brown sugar
500g of parboiled rice soaked in water
4 tbsp coconut flour
2/4 or 1/2 cups coconut milk (none, less, or more if you prefer)
1 tin of pigeon peas
Method:
The night before, mix together the green seasoning, turmeric, onion, allspice, garlic and paprika in a large bowl. Add the chicken and turn to coat in the marinade. Cover the bowl and set aside in the refrigerator to marinate over night.
Heat the oil in a pot over medium heat then scatter over the sugar in a single layer. Allow the sugar to melt in the oil and cook, stirring with a wooden spoon to allow the sugar to caramelize evenly. Stop stirring and the sugar will begin to bubble. Allow it to caramelize to a dark brown (but stir occasionally to make sure the sugar does not catch). Towards the end, cook, stirring constantly, to ensure the sugar does not burn. You want the sugar dark as it will colour the dish, but be careful the sugar does not burn or the dish will be bitter.
Once the sugar has darkened enough for your liking, add the seasoned chicken (with the seasonings) then stir to combine. Stir-fry until the chicken is nicely coloured and has released its liquid. At this point reduce the heat to a simmer, cover the pot and cook for 15 minutes.
Wash the bowl in which the chicken was marinated with hot water then pour in enough of this liquid to cover the meat. Stir to combine, bring to a brisk simmer, cover and cook for 15 minutes. Drain the parboiled rice then add to the pot.
Add in 250ml water and the coconut milk then stir to combine all the ingredients then stir in the coconut flour. Stir to combine then pop in the whole chilli. Do not remove the stalk of the chilli and be careful not to pierce. Return the mixture to a simmer, cover and coon for about 20 minutes, until the rice is tender and most of the liquid has been absorbed.
Drain and rinse the pigeon peas then add to the stew and stir to mix. Add a little more liquid if needed, bring back to a simmer, cover and cook for 5 minutes, until the pigeon peas are heated through.
Serve.
Note that you can use any meat in this recipe, just cut into cubes or pieces then marinate over night and cook as above.
