So, another Christmas has now come and gone. I ate all the rich dinners (and subsequent buttery leftovers), all varietals of cookies and all the festive, merry drinks. And now, it’s that time of year when we all strive to get back on track. At least for the next two weeks. I even did yoga two days in a row. So we are going to try our hand at Chicken Pelau from Grenada. Seems like a meal to slowly detox off the sugar and a healthy dose of vegetables. We’ve recently signed up for a baseball and basketball season and still got some golf and swimming in there too. Getting back to a less mess, one-pot meal seems like a win all around.
It may be winter in Denver, albeit a relatively warm one. And we’re heading up to Crested Butte this weekend for some skiing. Buuuuutttt, I would be lying if I said we didn’t miss those Caribbean winter vibes! Chris and I were definitely looking last week for a last minute warm weather getaway. I also want to use that Southwest companion pass one more time before we lose it. Not even a BOGO airline ticket would convince me to fly on those holiday rates!
Grenada Fun Facts:
- Spice Paradise: Grenada is famous for its spices, especially nutmeg, and is one of the world’s largest exporters of nutmeg. There is even the Grenada Spice Festival every August – showcasing the island’s agricultural and culinary heritage.
- Chocolate Heaven: The island is known for its fine chocolate, made from locally grown cocoa beans. Grenada produces some of the finest organic chocolate in the world, and you can even take tours at chocolate factories! (I’m curious if it can rival the chocolate making tour we did in Belize!)
- The “Island of Eternal Spring”: Due to its tropical climate, Grenada has warm temperatures year-round. This makes it the perfect destination for year-round travel, often dubbed “the Island of Eternal Spring.” (Chris…. thoughts for 2025?)
Grenada: Chicken Pelau
Ingredients:
Green Chicken Marinade:
- 5 large garlic cloves
- 4 scallions, rough chop
- 1 medium onion, quartered
- 1 poblano pepper, rough chop
- 1 bunch, thyme (remove from stalk)
- Juice from 1 lime
For Cooking:
- 1 can pigeon peas**
- 2 lbs. of boneless chicken thighs, cut in 2 inch squares
- 2 tbsp coconut oil
- 2 stalks of celery, sliced
- 1 red sweet pepper, diced
- 3 carrots, chunks
- 1 c. diced butternut squash
- 2 cups rice
- 3 tbsp brown sugar
- 1 1/2 c. coconut milk
- 1/2 c. chicken broth
- Salt and pepper to taste
Directions:
- Start by making green chicken marinade. In a food processor add garlic, scallions, onion, pepper, thyme and lime juice and chop for about 30 seconds. It will still be a little chunky when done. Add half of this mixture to the chicken and marinate for several hours, save the rest for cooking later.
- In a large dutch oven, heat oil then add sugar. Cook over moderately high heat, stirring constantly with a wooden spoon until it is melted completely and starts to bubble. It happened quick and will be sticky to the pan once you add the chicken.
- Add the chicken, turning frequently to coat and prevent sticking about 2 – 3 minutes.
- Add the rice to the chicken and stir to coat. Add the red pepper, carrot, celery, squash, remaining green marinade, coconut milk and chicken broth. Mix well.
- Cover pot and bring to a boil. When the liquid comes to a boil, reduce heat to simmer. Cook for about 40 minutes or until rice is cooked through and the liquid has evaporated. For my own sanity, I also gave it a check and a stir midway through)
**The last can of pigeon peas sold out in between the time I found them in my area and the drive to the store. I used black-eyed peas as a substitute! And, since we are right at the New Year, I’ll call it our dose of luck for the upcoming year
If you’ve got a little cabin fever from winter weather and want to keep up with the Caribbean vibes, try this Seafood Blaff (St. Vincent and the Grenadines)
File: Grenada – Chicken Pelau
