Pelau is a Creole dish of fragrant rice cooked together with meat or vegetables - it shares its origins with pilaf, a rice dish that originated in the Middle East but has now made its way across the world, evolving into dishes like Spanish paella and South Asian biryani. In this Caribbean version, the rice is cooked with coconut milk and beans, then served with a hot pepper sauce on the side.

CARIBBEAN CREOLE PELAU BLEND (1 portion = 1 ½ tbsp):  turmeric, coriander, cumin, chilli, allspice, garlic, onion, fenugreek, MUSTARD, ginger, cinnamon, nutmeg, black pepper, cardamon, thyme, tamarind (tamarind and cornstarch), amchur, cloves

May contain CELERY and SESAME. Allergens are listed in CAPITALS

Caribbean Creole Pelau Recipe:

You Need: 

• 500g diced chicken (thighs are best) or use whole button mushrooms for a veg version (following the same cooking instructions)
• 1 bunch of spring onions - thinly sliced
• 2 cloves of garlic - finely chopped
• 1 tbsp vinegar (white wine or cider vinegar is best)
• 1 tbsp soy sauce (any type)
• 400g tin of kidney beans - drained
• 200ml coconut milk (full fat is best)
• 250g long grain or basmati rice
• Salad and hot sauce to serve

Method:

• Mix the chicken with the vinegar, soy sauce, ½ of the CARIBBEAN CREOLE PELAU BLEND and ½ tsp salt                
• Fry the chicken (including all the marinade) in 2 tbsp oil in a wide, deep pan, stirring regularly, for 5 minutes or until golden-brown, then remove and leave to one side                
• Fry the spring onions, garlic, and the remaining CARIBBEAN CREOLE PELAU BLEND in the same pan, stirring continuously, for 1 minute or until the spring onions begin to soften (adding an extra splash of oil if it needs it)                
• Stir in the coconut milk, kidney beans, rice, 300ml water and ¾ tsp salt                
• Nestle the fried chicken into the rice then cover and cook for 25 minutes or until both the rice and the chicken are cooked through and all the liquid has been absorbed. Remove from the heat and leave with the lid on to absorb the steam for 5 minutes                
• Fluff up the rice with a fork, then serve with salad and hot sauce on the side