Caribbean-recipe-rice-pelau-By Minna LaFortune

News Americas, NEW YORK, NY, Fri. July 28, 2017: One pot meals are a favorite in the Caribbean and also within the Caribbean Diaspora.

Some of my favorite one pot meals are: seasoned rice, peas soup, pumpkin soup, corn beef and macaroni, rice pelau, oil down, pepper pot and sancoho.

Today I share my recipe for Rice Pelau.


1 pound chicken breast cut in 1 cubes.

1 1/2 cups uncooked brown rice
1 cup coconut milk
2 cups fresh pigeon peas
1 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped Scallion
2 bunches chopped fresh parsley
1 tsp. Salt
I tsp Black pepper
1 tsp Cumin
1 tablespoon Worcestershire sauce

1 tablespoon Tomato Ketchup
3 tablespoons cane sugar


Wash chicken breast with vinegar.
In a large bowl, place chicken, green seasonings, garlic, Worcestershire sauce, soy sauce and ketchup along with salt and pepper to taste.

Toss to mix and coat the chicken with the seasonings. Set aside and let marinate for at least an hour.

In a large Dutch Pot over medium heat, make burnt sugar by sprinkling it into the heated oil in an even layer. Let the sugar melt until it starts to froth and bubble.

As soon as the edges of the froth/bubbles start to get a slight shade darker, immediately add the seasoned chicken and stir to mix and coat with the burnt sugar.

Let cook for 7 to 10 minutes. stir in the chicken and cook until well browned.

Add coconut milk, water, rice, onions, Scallion, pigeon peas and carrot.

Stir all the ingredients, mix thoroughly, add salt, cumin and black pepper.

Lower flame and steam until rice and all the ingredients are cooked.

Sprinkle the parsley on top and fold into Pelau.

Taste and adjust seasonings with salt and pepper if necessary.

Serve hot or at room temperature.

Bon Appetite

minna-la-fortuneEDITOR’S NOTE: Minna LaFortune is a trained Caribbean caterer and also president of the  Society for the Advancement of the Caribbean Diaspora (SACD). Check out her food group on Facebook at scaribbean/

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