No-Burn Browning Chicken Pelau Recipe | Easy One Pot Caribbean Classic

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: water + coconut extract

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: habanero

Jalapeños provide heat with a milder flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while maintaining similar flavor.

Create a browning base by mixing smoked paprika, dark chili powder, brown sugar, vegetable oil, and a little water in a bowl.

Set the browning base aside after mixing.

Place skinless chicken leg meat into a food bag.

Add a little salt, ground allspice, juice of 1 lime, and the browning base to the chicken in the bag.

Add green seasoning to the chicken mixture.

Close the bag and massage the chicken to coat it in the marinade.

Refrigerate the marinated chicken for about 1 hour.

Heat a cast iron pot and add vegetable oil.

Brown the marinated chicken pieces in the hot oil, removing them once browned.

Add chopped onions, bell peppers, and carrots to the pot and sauté for 3-4 minutes until the onions are limp.

Add minced garlic and bay leaves to the sautéed vegetables and mix well.

Add washed rice to the pot and toast it for about 3-4 minutes, stirring continuously to prevent burning.

Return the browned chicken to the pot, mixing it with the rice and vegetables.

Pour in low sodium chicken broth and bring the mixture to a simmer.

Cooking Techniques

Equipment Needed

Spice Level: