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Chicken Pelau Recipe (with Video)

Tree nut free, Rice, Added sugar
cheffinwithzach
By
cheffinwithzach

Discover our Chicken Pelau Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
4

Prep 1h | Cook 50min

Ingredients

Green Seasoning
- 1 scotch bonnet
- 4 sprigs Thyme
- 0.5 inch Ginger
- 4 Scallions
- 1 celery stalk
- 0.25 bunch Parsley
- 0.5 bunch Cilantro
- 1 Lime, juiced
- 0.5 c Oil, of choice
Chicken Marinade
- 4 chicken thighs + drumsticks
- 1 clove Garlic
- 1 tbsp Worcestershire sauce
- 1 tbsp Soy sauce
- 1 tbsp Ketchup
- salt and pepper
- 2 tbsp green seasoning
Pelau
- 1.5 c long grain rice
- 3 tbsp Brown sugar
- 1 15oz can pigeon peas
- 1 15oz can Coconut milk
- water
- 1 scotch bonnet
- 1 Carrot, medium diced
- 3 Scallions, sliced
- 0.5 Red bell pepper, medium diced
- 1 Onion, medium diced
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Directions

1. Prepare the green seasoning. Give scallions, celery, and ginger a rough chop. Add along with everything else into a food processor. Blend until smooth and incorporated.
2. Marinate the chicken. Add chicken thighs and drumsticks into a bowl or zip lock bag along with all of the other ingredients. Incorporate and marinate for at least an hour. Remove from the fridge 1 hour before cooking.
3. Prepare veggies and aromatics. Dice your onion, red bell pepper, carrot, and scallions.
4. Start the pelau by burning sugar. You read that right. Add some oil to a large pot along with brown sugar. Heat over medium high, occasionally stirring, until the sugar starts foaming and becomes a dark brown.
5. Prepare the pelau. Lay in the chicken (save the marinade). Cook until browned on both sides, then add in onion, carrot, and bell pepper. Once onions become translucent, add in the rice and the leftover marinade. Let that go for a few minutes before adding in pigeon peas, coconut milk, thyme, and scotch bonnet. Everything should be just covered in liquid–if it needs more, add water, if there’s too much then remove some. Bring to a boil, cover with foil and the lid, then cook over low for 25 minutes. Let sit for 10 minutes before removing the lid, then finish off with sliced scallion.

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