Trinidadian Chicken Pelau

Experience the vibrant flavors of the Caribbean with this Trinidadian Chicken Pelau, a one-pot wonder bursting with rich, caramelized goodness. This iconic dish combines succulent, marinated chicken seared in caramelized brown sugar, then simmered with aromatic spices, creamy coconut milk, and hearty pigeon peas. The long grain rice absorbs every bit of flavor from the thyme, fresh vegetables, and optional Scotch bonnet pepper, creating a perfectly balanced, slightly sweet and savory dish with a touch of heat. Ideal for family dinners or gatherings, this comforting recipe is as satisfying as it is easy to make. Garnished with fresh scallions for a pop of color and flavor, this chicken pelau is a true celebration of Trinidadian cuisine that will transport your taste buds to the tropics!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 4 pieces chicken thighs
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons fresh lime juice
• 2 tablespoons vegetable oil
• 2 tablespoons brown sugar
• 1 large, chopped onion
• 3 cloves, minced garlic
• 1 medium, diced carrot
• 1 cup (canned, drained) pigeon peas
• 2 cups long grain rice
• 2 cups fresh coconut milk
• 2 cups chicken broth
• 2 sprigs fresh thyme
• 1 medium, diced green bell pepper
• 1 whole (optional) scotch bonnet pepper
• 2 chopped scallions

Directions

Step 1

Wash and pat dry the chicken thighs. Season them with salt, black pepper, and fresh lime juice. Let the chicken marinate for at least 20 minutes.

Step 2

In a large pot over medium-high heat, add the vegetable oil. Once hot, add the brown sugar and let it melt until caramelized and bubbling. This will take about 2-3 minutes.

Step 3

Add the marinated chicken pieces to the pot, making sure to coat each piece well with the caramelized sugar. Sear the chicken until browned on all sides, about 5-7 minutes.

Step 4

Add the chopped onion and minced garlic to the pot. Cook until the onion is translucent, about 3 minutes.

Step 5

Stir in the diced carrot, pigeon peas, and long grain rice. Mix well to combine all ingredients.

Step 6

Pour in the coconut milk and chicken broth. Add the thyme sprigs, diced green bell pepper, and the whole scotch bonnet pepper (if using for extra heat). Stir to combine.

Step 7

Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer for 35-40 minutes, or until the rice is cooked and has absorbed the liquid.

Step 8

Check occasionally and stir to prevent the rice from sticking to the bottom of the pot. Add a bit more broth or water if needed.

Step 9

Remove the pot from the heat and let the pelau rest, covered, for about 10 minutes. This will allow the flavors to meld and the rice to settle.

Step 10

Garnish with chopped scallions before serving.

Step 11

Serve hot, and enjoy the beautiful blend of caramelized flavors with tender chicken and aromatic rice.

Nutrition Facts

Serving size	2721.3 grams (2721.3g)

Amount per serving	% Daily Value*
Calories	4946

Total Fat 215.20g	276%
Saturated Fat 126.00g	630%
Polyunsaturated Fat 16.90g
Cholesterol 564mg	188%
Sodium 6488mg	282%
Total Carbohydrate 519.00g	189%
Dietary Fiber 59.00g	211%
Total Sugars 52.40g
Protein 258.00g	516%

Vitamin D 42IU	210%
Calcium 601mg	46%
Iron 35mg	194%
Potassium 7409mg	158%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.4%

Protein: 20.5%

Carbs: 41.2%