How to cook Vincentian Pelau In Minutes 👌

Heat vegetable oil in a large pot over medium heat until shimmering.

Season chicken with salt and black pepper, then add to the pot and brown on all sides, about 5-7 minutes.

Add chopped onion, garlic, and bell peppers to the pot; sauté until softened, about 3-4 minutes.

Stir in thyme, bay leaves, and scotch bonnet pepper; cook for 1-2 minutes until fragrant.

Add rice to the pot and stir to coat in the oil and spices, cooking for 2-3 minutes.

Pour in coconut milk and enough water to cover the rice; bring to a boil.

Reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and liquid is absorbed.

Add black beans and soy sauce; gently fold into the rice mixture.

Cover and let sit for an additional 5 minutes to heat through.

Fluff the pelau with a fork and garnish with chopped green onions before serving.

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