Chicken Pelau with Fried Plantains and Creamy Coleslaw

Chicken Pelau with Fried Plantains and Creamy Coleslaw

A flavorful one-pot chicken and rice dish, browned for depth, cooked with coconut milk and pigeon peas, beautifully complemented by sweet fried plantains and a refreshing, tangy coleslaw.

Dietary

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Ingredients

Instructions

  1. Pat chicken thighs dry. In a bowl, combine minced scotch bonnet pepper, chopped culantro, chopped chives, minced garlic, picked thyme leaves, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Rub this 'green seasoning' onto the chicken and let marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
  2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons vegetable oil over medium-high heat. Add 2 tablespoons packed brown sugar. Stir constantly as the sugar melts and caramelizes to a deep amber color. Be careful not to burn it.
  3. Carefully add the marinated chicken to the caramelized sugar. Sear the chicken for about 8-10 minutes, turning occasionally, until deeply browned on all sides. This 'browning' step is essential for pelau's signature color and flavor.
  4. Add the diced yellow onion, red bell pepper, green bell pepper, and diced carrot to the pot. Cook for 5-7 minutes, stirring, until the vegetables soften.
  5. Stir in 1 1/2 cups uncooked parboiled rice, 1 can drained and rinsed pigeon peas, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir well to coat all the rice and peas with the seasoned oil and chicken juices.
  6. Pour in 1 can full-fat coconut milk and 1 cup chicken broth. Bring the mixture to a boil, stirring gently. Reduce the heat to low, cover the pot tightly, and simmer for 25-30 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during cooking.
  7. While the pelau cooks, prepare the plantains. In a deep skillet or pot, heat 2 cups vegetable oil to 350°F (175°C). Fry the 2 very ripe plantain slices in batches for 2-3 minutes per side, until golden brown and caramelized. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Lightly salt immediately.
  8. Prepare the coleslaw: In a medium bowl, combine 4 cups shredded green cabbage and 1/2 cup shredded carrot. In a separate small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons white vinegar, and 1 tablespoon sugar until smooth. Pour the dressing over the cabbage and carrots and toss to combine well. Chill until serving.
  9. Once the pelau is cooked, turn off the heat and let it rest, covered, for 5-10 minutes before fluffing with a fork. Taste and adjust seasoning if necessary.
  10. Serve the Savory Chicken Pelau hot, garnished with fresh chopped culantro if desired, alongside the fried plantains and creamy coleslaw.

Notes

Parboiled rice is essential for Pelau, as it stands up well to the cooking method without becoming mushy. Ensure the chicken pieces are well-coated and browned before adding vegetables.

Nutrition (per serving)