Pelau is a beloved Trinidadian one-pot meal of caramelized chicken, pigeon peas, rice, coconut milk, and aromatic vegetables.
Caramelizing the sugar before adding the chicken gives the rice its deep color and lightly smoky sweetness.
Stir the rice once after adding the liquid, then keep the pot covered so the grains cook evenly without becoming sticky.
Serving Suggestions
Serve with cucumber salad, avocado, pepper sauce, or a cool side of coleslaw.
Recipe Notes
Bone-in chicken thighs give the best flavor. Add a Scotch bonnet whole for aroma without making the dish fiery.
Trinidadian Pelau
One-pot Trinidadian caramelized chicken and rice with pigeon peas, coconut milk, peppers, and thyme.
Equipment
- Large Dutch oven
- Wooden spoon
- Mixing bowl
- Chef’s knife
- Rice spoon
Ingredients
Chicken and Aromatics
- 2 lb bone-in chicken thighs cut into large pieces
- 2 tbsp brown sugar
- 2 tbsp neutral oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1 medium bell pepper diced
- 1 tbsp fresh thyme leaves
Rice and Peas
- 1 1/2 cups cooked pigeon peas
- 2 cups long-grain rice rinsed
- 1 cup coconut milk
- 2 cups chicken stock
- 2 medium carrots diced
- 2 count scallions sliced
Instructions
Caramelize and Brown:
- Heat the oil in a Dutch oven and add the brown sugar. Cook until bubbling and deep amber.
- Add the chicken carefully and turn to coat. Brown for 6 to 8 minutes.
Build the Pot:
- Add the onion, garlic, bell pepper, and thyme and cook until fragrant.
- Stir in the peas, rice, coconut milk, stock, and carrots. Bring to a simmer.
Cook and Serve:
- Cover and cook over low heat for 25 to 30 minutes, until the rice is tender and the chicken is cooked through.
- Rest covered for 10 minutes, fluff gently, and finish with scallions.
Notes
- Watch the sugar closely; it should be amber, not black.
- Keep the lid closed during the rice cooking time.
Nutrition
Calories: 650kcalCarbohydrates: 72gProtein: 34gFat: 24gSaturated Fat: 11gCholesterol: 125mgSodium: 720mgFiber: 7gSugar: 8g