Smoky Chicken and Red Bean Pelau

A flavorful one-pot rice dish where chicken is browned with caramelized sugar for depth, then simmered with fragrant rice, red beans, and vibrant vegetables until tender and infused with smoky, savory Caribbean spices.

• Prep: 25 min
• Cook: 55 min
• Total: 1 hr 20 min
• Servings: 5
• Cuisine: Trinidadian
• Difficulty: Medium

Dietary

• Dairy-Free
• Nut-Free
• High-Protein
• High-Fiber
• Low-Sugar
• Low-Saturated-Fat

Tags

• one-pot
• comfort food
• savory
• classic
• healthy
• sweet
• smoky

Ingredients

• 2 pound chicken thigh (boneless, skinless, cut into 1.5-inch pieces)
• 1 tablespoon lime juice (fresh)
• 1 tablespoon kosher salt (divided)
• 0.5 teaspoon black pepper (ground)
• 2 tablespoon vegetable oil
• 2 tablespoon brown sugar
• 1 yellow onion (large, chopped)
• 3 clove garlic (minced)
• 1 green bell pepper (large, chopped)
• 1 cup long-grain white rice (uncooked, rinsed until water runs clear)
• 1 can red kidney beans (rinsed and drained)
• 2 cup chicken broth
• 1 tablespoon tomato paste
• 0.5 teaspoon dried thyme
• 0.5 teaspoon ground cumin
• 0.25 cup fresh scallions (chopped, for garnish)
• 2 cup coleslaw (for serving)

Instructions

1. Cut the chicken thighs into 1.5-inch pieces. In a bowl, season chicken with lime juice, 1 teaspoon kosher salt, and black pepper. Set aside for 15 minutes.
2. In a large heavy-bottomed pot or Dutch oven, heat vegetable oil over medium-high heat. Add brown sugar and stir until it melts and darkens to an amber caramel, about 2-3 minutes. This step creates the signature color and flavor.
3. Carefully add the seasoned chicken to the caramelized sugar. Sear the chicken for 5-7 minutes until deeply browned on all sides. Remove the chicken from the pot and set aside.
4. Add the chopped yellow onion to the pot and sauté for 3-5 minutes until softened. Stir in minced garlic and chopped green bell pepper, cooking for another 2-3 minutes until fragrant.
5. Add the rinsed long-grain white rice, red kidney beans, chicken broth, tomato paste, dried thyme, and ground cumin to the pot. Stir to combine, scraping any browned bits from the bottom.
6. Return the seared chicken to the pot, nestling it into the rice mixture. Bring the liquid to a boil, then reduce heat to low, cover tightly, and simmer for 25-30 minutes, or until the rice has absorbed the liquid and is tender.
7. Once the rice is cooked, remove from heat and let it rest, covered, for 10 minutes. Fluff the pelau with a fork, mixing the ingredients together.
8. Taste and adjust seasoning, adding the remaining 1 teaspoon kosher salt if needed. Garnish with fresh scallions if desired. Serve hot with a side of coleslaw.

Notes

Rinsing the rice is important to prevent it from becoming too sticky. Use a pot with a tight-fitting lid to ensure even cooking of the rice. If you prefer a bit of heat, add a whole scotch bonnet pepper during simmering, removing it before serving.

Nutrition (per serving)

• Calories: 610
• Protein: 42 g
• Carbohydrates: 65 g
• Fat: 19 g
• Fiber: 9.5 g
• Sodium: 1380 mg
• Saturated Fat: 5 g
• Sugar: 7 g
• Cholesterol: 130 mg