Trinidad Chicken Pelau with Pigeon Peas
Chicken Pelau
A one-pot Trinidad chicken pelau with caramelized chicken, pigeon peas, rice, coconut milk, herbs, and a deep savory-sweet brown color.
Chicken pelau is one of Trinidad and Tobago's great one-pot dishes: rice, peas, chicken, coconut milk, and herbs cooked together until every grain is seasoned. The flavor begins with browned sugar, which gives the chicken its dark color and a gentle bittersweet depth rather than simple sweetness.
This version uses bone-in chicken pieces for a richer pot, canned pigeon peas for weeknight practicality, and a quick green seasoning made from scallions, cilantro, thyme, garlic, and pepper. The chicken is marinated first, then browned in the caramel before the rice and liquids go in.
The key is controlling the caramel. Let the sugar melt until it is deep amber and just beginning to smoke, then add the chicken carefully and stir until the pieces are coated. After that, the recipe becomes a steady simmer: rice absorbs coconut milk, stock, and the savory juices from the chicken.
Serve pelau with cucumber, avocado, pepper sauce, or a simple cabbage slaw. It should be moist but not soupy, with separate grains of rice, tender peas, and chicken that carries the color and flavor of the caramelized base.
Nutrition (per serving)
Directions
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1
Make a quick green seasoning by stirring together the scallions, cilantro or culantro, thyme, garlic, Worcestershire sauce, 1 teaspoon salt, and black pepper. Rub it all over the chicken and marinate for at least 20 minutes while you rinse the rice and prepare the vegetables.
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2
Heat the oil in a heavy Dutch oven over medium heat. Sprinkle in the brown sugar in an even layer and cook without stirring until it melts, bubbles, and turns deep amber, 3 to 5 minutes.
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3
Carefully add the marinated chicken pieces skin side down. Stir and turn the chicken for 8 to 10 minutes, until the pieces are coated in the dark caramel and browned on several sides.
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4
Add the onion, carrot, tomato paste, and Scotch bonnet pepper. Cook for 3 minutes, scraping the bottom of the pot so the aromatics pick up the browned seasoning without burning.
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5
Stir in the rinsed rice and pigeon peas until the grains are glossy and evenly mixed with the chicken and vegetables.
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6
Pour in the coconut milk, chicken stock, and remaining 1 teaspoon salt. Stir once, bring to a simmer, then lower the heat, cover tightly, and cook for 25 minutes.
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7
Check the pot. If the rice is still firm and the bottom looks dry, add 2 to 4 tablespoons water around the edge. Cover again and cook for 8 to 12 minutes more, until the rice is tender and the chicken is cooked through.
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8
Turn off the heat and let the covered pot rest for 10 minutes. Remove the whole Scotch bonnet if used, fluff the rice gently around the chicken, and fold in the parsley or cilantro before serving.
Ingredients
- Bone-In Chicken Thighs And Drumsticks, Cut Into Serving Pieces:3 lb
- Long-Grain White Rice, Rinsed Until Water Runs Mostly Clear:2 cups
- Cooked Pigeon Peas, Drained And Rinsed:15 oz
- Unsweetened Coconut Milk:13.5 oz
- Low-Sodium Chicken Stock:2 cups
- Brown Sugar:3 tbsp
- Vegetable Oil:2 tbsp
- Scallions, Chopped:4 each
- Fresh Cilantro Or Culantro, Chopped:1/2 cup
- Fresh Thyme Leaves:1 tbsp
- Garlic Cloves, Minced:4 each
- Yellow Onion, Finely Chopped:1 medium
- Carrot, Diced:1 medium
- Scotch Bonnet Pepper, Left Whole Or Minced To Taste:1 each
- Tomato Paste:1 tbsp
- Worcestershire Sauce:1 tbsp
- Kosher Salt:2 tsp
- Freshly Ground Black Pepper:1 tsp
- Fresh Parsley Or Cilantro For Serving:2 tbsp
Tips & Notes
- The sugar should be dark amber, not black. If it burns and smells harsh, wipe the pot and start that step again.
- For a milder pelau, leave the Scotch bonnet whole and remove it before serving.
- If using dried pigeon peas, cook them separately until tender before adding them to the rice.
- Pelau reheats well with a splash of water in a covered skillet over low heat.
