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