Trinidadian Chicken Pelau
The classic one-pot rice dish with caramelized chicken, pigeon peas, and coconut milk.
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Ingredients
- 3 pounds Chicken thighs, bone-in and skinless, cut into pieces
- 3 tablespoons Brown sugar
- 2 cups Long-grain parboiled rice
- 15 ounces Canned pigeon peas, drained and rinsed
- 1 1/2 cups Coconut milk
- 2 cups Chicken broth or water
- 1/4 cup Green seasoning (blend of culantro, thyme, garlic, onions)
- 1 cup Carrots, diced
- 1 medium Onion, chopped
- 1 piece Scotch Bonnet pepper, kept whole
- 2 tablespoons Vegetable oil
- 2 tablespoons Ketchup(optional)
Instructions
- 1
Season the chicken with green seasoning, salt, pepper, and ketchup; let it marinate for at least 1 hour or overnight.
- 2
In a large heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat and add the brown sugar.
- 3
Let the sugar melt and bubble until it turns a dark amber/brown color and starts to foam; do not let it burn to black.
- 4
Immediately add the seasoned chicken to the pot and stir well to coat every piece with the caramelized sugar, browning for 5-8 minutes.
- 5
Add the chopped onions, carrots, and pigeon peas to the pot, stirring for 2 minutes to combine flavors.
- 6
Stir in the rice until it is well coated with the oils and color, then pour in the coconut milk and chicken broth.
- 7
Place the whole Scotch Bonnet pepper on top, bring the liquid to a boil, then reduce heat to low and cover tightly.
- 8
Simmer for 25-30 minutes until all liquid is absorbed and rice is tender; remove the pepper carefully before fluffing and serving.
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