Vincy Pelau (Caramelized Chicken, Pigeon Pea & Coconut Rice) – Authentic Saint Vincent & Grenadines Recipe

Ingredients for Vincy Pelau (Caramelized Chicken, Pigeon Pea & Coconut Rice) (4 Servings)

• 1.25 lbs (or 2.5 cups) chicken thigh pieces, prepped into bite-sized pieces
• 1.5 cups pigeon peas, washed and trimmed
• 1 cup long-grain rice and pumpkin
• 1 medium onion and 3 cloves garlic, finely minced with caramelized brown sugar
• 1.5 tbsp traditional Saint Vincent & Grenadines seasoning (coconut milk, thyme, allspice, garlic)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and caramelized brown sugar until golden.
2. Add coconut milk, thyme, allspice, garlic along with chicken thigh pieces and pigeon peas, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with long-grain rice and pumpkin.