Chicken Pelau

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"This is a tasty Caribbean dish using chicken, curry and rice all cooked together. It is an easy, one-pot meal sure to please the entire family."

Ingredients 55 m {{adjustedServings}} servings 595 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 595 kcal
  • 30%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 54g
  • 17%
  • Protein:
  • 33.4 g
  • 67%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 1280 mg
  • 51%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium bowl, stir together the vinegar and 1 tablespoon of salt. Add chicken and soak for 20 minutes. Rinse chicken, and season with salt and pepper. Discard vinegar, and set chicken aside.
  2. Heat the oil in a deep saucepan or Dutch oven. Add the onion and garlic; cook and stir until browned. Add the chicken pieces, and fry until browned all over, stirring constantly. Pour in the rice, and season with thyme and curry powder. Stir in the water.
  3. Cover, and cook over medium heat for about 20 minutes, or until rice is tender and has absorbed all of the liquid.
Tips & Tricks
Chef John's Chicken and Olives

Moist, tender seared chicken finishes in a savory olive sauce.

Sweet, Sticky and Spicy Chicken

Strips of chicken breast simmer in a sweet, spicy, gingery sauce.

Footnotes

  • Editor's note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, type of meat, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews 8

  1. 9 Ratings

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Macafouchette
11/20/2008

I live in Trinidad, where the Pelau was invented, my family has asksed me to give some "Pelau education" and rescue the reputation of a national dish. Firstly, we dont use curry! Maybe a tsp when "seasoning" the whole chicken, but not to this extent. Secondly, Pelaus can be made with ANYTHING, it's the method that's standard . . . and this is not it. The actual method is somewhat tedious, though we do call it a "fast-pot" or "one-pot". I will post a more genuine recipe soon, but beware that we eat highly "seasoned" foods unlike those generally consumed in the US.

NINALEE24
12/4/2006

This recipe is very similar to one given to me a few years ago, from someone in Saudi Arabia, for a dish called Cupsa (it's one of my favorites). The main differences are that my cupsa recipe calls for cinnamon (almost the same amount as the curry), some cumin, bay leaves, and diced tomatoes. My husband likes it with Ranch dressing but I prefer Tabasco on top. Yuuuummy!

WEBANGEL14
4/2/2006

I gave this a 3 out of 5 - curry flavor was nice but it lacked something - not enough taste for us. Was definitely quick and easy to make on the first try.