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Trinidad Pelau with Chicken

Shareba Abdul, founder and editor of In Search Of Yummy-ness.
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Updated: • 42 Comments
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Trinidad pelau is a one-pot rice dish that's easy to make, comforting, and full of flavour.

Chicken, pigeon peas, rice, and coconut milk all cook together with caramelized sugar, giving the rice a rich colour and a subtle sweetness that makes this dish so delicious.

I'm sharing my mom's version of this recipe, along with step-by-step instructions, so you can recreate this dish in your own home.

Trinidad pelau with chicken on a white plate, next to a purple napkin with a spoon resting on it. There is a salad next to the plate, as well as a glass of water.
An illustration of a Caribbean beach with a palm tree, sand, water and a sun.

If you love Caribbean food, take a look at my collection of Caribbean recipes for more ideas.

Recipe Highlights

  • Servings: 4-6 people
  • Time Commitment: 30 minutes prep (optional marinating) + 35-40 minutes cooking
  • Effort Required: Moderate. Requires caramelizing sugar, but still a one-pot meal.
  • Special Equipment: Large heavy-bottom pot or Dutch oven.
  • Ingredient Complexity: Mix of pantry staples and specialty Caribbean ingredients (canned pigeon peas, coconut milk, scotch bonnet pepper).
  • Dietary Notes: Only contains dairy if using Golden Ray margarine (optional).

I am so happy with this recipe. Making this brought back so many childhood memories. I was so happy to cook this for family and they enjoyed it, this will become a family staple in our home. - Natasha

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Cook's Notes

When I think of iconic Trinidadian recipes, three dishes always come to mind: callaloo with crab, macaroni pie, and chicken pelau.

These are the family recipes my mom cooked when I was growing up. The ones that filled our home with the rich smell of herbs, coconut, and caramelized sugar.

Over the years, I've been learning to make them myself, documenting each one here on my website so I can share them with you.

This Trini pelau with chicken and pigeon peas is our family's version, and I think it might be the most tested recipe on my website.

Every Trinidadian family has their own way of making pelau, but (of course) I'm partial to this one. It's the recipe my mom has been cooking for me all my life, and now I get to share it with you.

Ingredients & Substitutions

Traditional pelau is often made with a mixture of herbs and aromatics called "green seasoning", but I chose to make this version a little more accessible.

Not everyone has green seasoning on hand or knows how to make it from scratch. (I will share my mom's recipe here one day!).

Instead, I've used some of the same flavours you'd typically find in it (green onions, thyme, cilantro, and garlic) to create a similar base.

I would have added shado beni (also called bandhania or culantro), which is an essential ingredient in green seasoning, but unfortunately, it is difficult to find here in Canada.

If you do have green seasoning, feel free to use 2-3 tablespoons to season your chicken.

Also, this dish is usually made with Scotch bonnet peppers, but again, I couldn't find them at my local grocery store. I used a habanero instead, but it's not the same.

Ingredients needed to make Trinidad pelau with chicken and pigeon peas, including rice, coconut milk, chicken stock, vegetables and seasonings.
  • Chicken (bone-in): Use chicken thighs or drumsticks, as dark meat stays tender and adds richness to the rice. Although it's not traditional, I prefer to use skinless chicken thighs to reduce the amount of fat in this recipe.
  • Fresh thyme: I like using sprigs of fresh thyme in this recipe, but dried thyme also works (reduce the amount by ⅓).
  • Garlic: Fresh garlic has the best flavour, but you can also use jarred minced garlic.
  • Brown sugar: For creating the "burnt" sugar base. I used golden brown sugar.
  • Pigeon peas: Small legumes that are essential to pelau. I prefer canned "dry" pigeon peas (they're still in liquid, just not the bright green variety). They have a nuttier flavour and better texture than the green ones. If using dried pigeon peaks, soak them overnight.
  • Rice: Regular long-grain rice or parboiled rice works best in this recipe. Don't use short-grain or basmati rice, as they will become mushy.
  • Cilantro: Finely chopped fresh cilantro adds brightness. Omit if you don't like the flavour. Substitute with shado beni (culantro), if available.
  • Scotch bonnet pepper: A very spicy pepper that adds a signature flavour to this dish. Use just a small piece or leave it out entirely if you don't like spicy food. Substitute with a habanero pepper if desired, but know that the flavour will be different.
  • Coconut milk: Use coconut milk sold in cans or cartons for cooking, not the coconut milk that's meant for drinking (it's too watery). Shake the can or carton well before measuring.
  • Golden Ray margarine: Traditional but optional. It isn't easy to find here in Canada, so I don't include it in the main recipe.

This recipe has not been tested with all possible substitutions or variations. Making changes may alter the taste, texture, or overall outcome. If you try a different ingredient, please share in the comments!

An illustration of a recipe card next to a green bowl with ingredients falling into it.

See the recipe card for the complete ingredient list and recipe instructions.

Recipe Variations

As I mentioned before, every family has their own Trinidad pelau recipe. Here are some popular variations that you might like to try:

Flavour Additions

  • Ketchup: Adds tang and a deeper reddish colour.
  • Worcestershire sauce: adds salty, savoury and tangy flavour.
  • Tomatoes: Fresh or canned diced tomatoes give extra body.
  • Pumpkin or butternut squash: Brings sweetness and richness.
  • Worcestershire or soy sauce: Adds savoury umami, especially good in the beef version.

Protein Options

  • Beef pelau: Use stewing beef chunks and cook a bit longer before adding rice.

Step-by-Step Instructions

We're going to build the flavours of this one-pot chicken and rice dish one step at a time. Taking your time with each step will give you the best results.

A white bowl full of raw skinless chicken thighs, sprinkled with fresh thyme, salt, pepper and fresh garlic.

Step 1: Season the chicken with the leaves from 1 sprig of fresh thyme, garlic, ½ teaspoon salt and black pepper. Refrigerate overnight, if desired.

Brown sugar slowly caramelizing in hot oil in a stainless steel pot.

Step 2: Heat oil in a large pot over medium heat. Add brown sugar in an even layer. Allow the sugar to caramelize.

Chicken browning in caramelized brown sugar and oil in a stainless steel pot for Trinidadian pelau.

Step 3: Carefully add seasoned chicken to the pot. Stir to coat in the sugar and brown on all sides.

Dry pigeon peas in a stainless steel pot, with chicken, onions and carrots to make Trinidadian pelau.

Step 4: Add the onion, carrot and pigeon peas to the pot. Cook for about 5 minutes, stirring occasionally.

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A stainless steel pot full of browned chicken, rice, carrots and onions.

Step 5: Add the rice and stir well to combine.

A stainless steel pot full of browned chicken, rice, carrots and onions, topped with chopped green onions and a sprig of thyme.

Step 6: Add the cilantro, green onion, remaining thyme sprigs and a whole Scotch Bonnet pepper. Cook another 5 minutes.

Adding canned coconut milk to a stainless steel pot with ingredients to make Trinidadian chicken pelau.

Step 7: Pour in the coconut milk and chicken stock. Scrape up any brown bits from the bottom of the pot.

A stainless steel pot full of browned chicken, rice, carrots and onions, simmering with chicken stock and coconut milk.

Step 8: Add the remaining salt and more black pepper. Stir, then reduce the heat to medium-low, cover and cook for 20-25 minutes.

How to Serve Chicken Pelau

Pelau is typically served as a complete meal on its own, but Trinidadians often pair it with:

  • A simple green salad with tomatoes and cucumbers. Sometimes we add shredded carrots, too.
  • Coleslaw or a crisp watercress salad.
  • Slices of avocado.
  • Homemade hot pepper sauce on the side.
  • Kuchela (a spicy mango pickle condiment).
  • Coconut chutney or tamarind chutney,
  • A cold drink like coconut water, ginger beer, or sorrel.

In Trinidad, pelau is popular for casual gatherings, weekend meals, and anytime you need to feed a crowd.

Someone taking a spoonful of Trinidadian pelau with chicken from a white plate. There is a salad next to the plate, as well as a glass of water.

Make Ahead & Storage

  • Pelau reheats well, which makes it a great option for meal prep or entertaining.
  • Leftovers keep well in the fridge for up to 3 days.
  • For longer storage, freeze portions in airtight containers for up to 1 month. Thaw in the fridge overnight before reheating.

Tips for Success

  • Don't worry if the rice sticks to the bottom of the pot. That crispy caramelized rice is called "bun bun" and many people say it's the best part of the dish.
  • Use a heavy-bottomed pot with a tight-fitting lid to ensure even cooking.
  • Resist the urge to stir too often once the liquid is added. You want the rice to steam and not become mushy.
  • If you notice the rice is still undercooked after 20 minutes, add a splash more water and continue cooking.
  • If your rice is cooked but there's too much liquid in the pot, remove the lid and continue cooking for about 5 more minutes.

Frequently Asked Questions

What kind of coconut milk should I use for pelau?

Use canned coconut milk, or the kind sold in a carton beside the cans. These versions are richer and higher in fat, which gives the rice a creamy texture.

Avoid coconut milk meant for drinking, as it's much thinner and won't provide the same flavour or consistency.

If you can't find coconut milk, you can substitute creamed coconut (it's more concentrated) or coconut cream. Just dilute either of them with a bit of water before using.

Do you actually have to burn sugar to make pelau?

While people call it "burnt" sugar, you don't actually want to make your sugar black! It would be very bitter and very unpleasant to eat.

What you're looking for is a deep caramelization of the sugar, which does have a tiny bit of bitterness to it, but ultimately adds complexity to the overall flavour of the dish.

My rice came out mushy. What happened?

This usually means the heat was too low, so it cooked for too long. Try increasing the heat slightly. The type of rice matters too. Parboiled long-grain rice works best.

I hope you enjoy making this dish! I usually enjoy it on a Sunday evening, sometimes followed by a bowl of homemade coconut ice cream.

For more of my Trinidadian recipes, check out my Trinidad macaroni pie, Trinidadian sweet bread, and cassava pone.

If you make and enjoy this recipe, please leave a comment with a star rating or share a photo on social media with #InSearchOfYummyness. I'd love to see what you made!

Recipe Card

Trinidad pelau with chicken on a white plate, next to a purple napkin with a spoon resting on it. There is a salad next to the plate, as well as a glass of water.

Trinidad Pelau with Chicken and Pigeon Peas

Recipe By: Shareba Abdul
4.5 from 52 votes
Print Recipe
Pin Recipe
Servings: 6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Pelau is a classic Trinidadian comfort food dish. Seasoned chicken, pigeon peas, and rice are simmered in coconut milk and chicken stock, making this an easy one-pot Sunday lunch staple. Don't skip the browning step. That caramelized sugar gives pelau its signature colour and depth.
Course: Main Course
Cuisine: Caribbean, Trinidadian

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Ingredients

To Season the Chicken

  • 2 ½ pounds chicken thighs, bone-in (or chicken legs)
  • 1 sprig fresh thyme, leaves only (don't use the stem)
  • 4 cloves garlic, minced (or grated on a fine rasp grater)
  • ½ teaspoons salt
  • ¼ teaspoon black pepper

For the Pelau

  • 2 tablespoons vegetable oil
  • 1 tablespoon brown sugar
  • ½ cup chopped onion, (about ½ of a medium onion)
  • ½ cup diced carrot, about 1 carrot
  • 19 ounces canned dry pigeon peas, rinsed and drained (1 can)
  • 2 cups long-grain parboiled rice, washed and drained
  • 1 tablespoon cilantro, finely chopped
  • ¼ cup green onion, thinly sliced
  • 2 sprigs fresh thyme
  • 1 Scotch bonnet pepper, optional, see note
  • 7 ounces coconut milk, (about ½ of a 14 ounce can of coconut milk)
  • 3 cups low-sodium chicken stock, or hot water
  • 1 teaspoon Golden Ray margarine, optional
  • 1 teaspoon salt
  • black pepper, add more black pepper, to taste

Equipment

  • Large heavy-bottom pot, or Dutch oven

Instructions

Season the Chicken

  1. Place the chicken in a large bowl. Add the leaves from one thyme sprig, garlic, ½ teaspoon of salt, and black pepper. Stir to coat the chicken with the seasonings.
  2. Optional: Cover with plastic wrap and refrigerate overnight for more flavour.

Make the Pelau

  1. Pour oil into a large heavy-bottomed pot and place it over medium heat. When the oil is hot, sprinkle the brown sugar in an even layer.
    Allow the sugar to melt and caramelize without stirring it. Watch closely for the sugar to turn deep brown colour.
  2. Carefully add the seasoned chicken to the pot. If using chicken with skin, add it skin-side down.
    (⚠️ Be cautious: hot sugar can splatter when the chicken is added!)
    Cook for 2 minutes, then stir to coat the pieces in the caramelized sugar. Cook for about 5 minutes, turning occasionally, until the chicken is browned on all sides.
  3. Add the onion, carrot, and pigeon peas. Continue cooking over medium heat for 5 minutes, stirring occasionally, until the onion starts to soften.
  4. Add the rice and stir to combine. Mix in the cilantro, green onion, remaining whole thyme sprigs, and whole Scotch bonnet pepper. Cook for 5 minutes, stirring occasionally
  5. Pour in the coconut milk and chicken stock. Scrape up any browned bits from the bottom of the pot.
    Add the remaining 1 teaspoon salt and a pinch of black pepper. Stir gently to combine.
    Reduce heat to medium-low, cover, and cook for 20-25 minutes, or until the rice is tender and the liquid is absorbed to your liking
  6. Remove from heat and discard the thyme sprigs. Stir in Golden Ray margarine, if using.
    Fluff the rice gently with a fork. Serve hot or at room temperature.

Notes

  • Rice: Use a long-grain parboiled rice. Brands like Mr. Goudas Long Grain Parboiled Rice or Uncle Ben's Long Grain Converted White Rice (also parboiled) work well. Other rices, like basmati or short-grain rice, will become mushy.
  • Green seasoning: This recipe uses green onion, thyme, cilantro, and garlic to mimic the flavour of green seasoning. If you have green seasoning, you can use it to season the chicken. I would have added Shado beni (bandhania) to my recipe, but it can be hard to find fresh here in Canada.
  • Burnt sugar: Although we call it "burnt sugar," you don't actually want to burn it! Caramelize the sugar until it's a deep amber colour. Don't let it turn black, or it will taste very bitter.
  • Coconut milk: Use canned coconut milk (or the kind sold in cartons beside the cans), not the drinking kind (it's too watery). If you can't find coconut milk, use creamed coconut or dilute coconut cream with water.
  • Pigeon peas: I have tested this recipe with both canned green and canned dry pigeon peas. Use whichever you prefer.
  • Flavour options: Add ketchup or tomatoes for tang and colour, or pumpkin/butternut squash for sweetness. Add any of these to the pot after adding the rice.
  • Scotch bonnet pepper: I like to cook mine whole to get some of the flavour in the dish, without making it too spicy. For a moderately spicy flavour, pierce the pepper once before adding it to the pot. If you want your pelau to be extra spicy, slice the cooked pepper and serve it with the pelau, or dice the raw pepper and add it to the uncooked rice. For a mild dish, skip the hot pepper entirely.
    Note that Scotch Bonnet peppers are VERY spicy. I recommend that you wear gloves when handling them, and be sure to wash your hands well afterwards.
  • Golden Ray margarine: Add a small amount at the end of cooking for authentic flavour (optional).
  • Pelau Texture: If you prefer a looser pelau, don't let all of the moisture absorb before removing it from the heat. Check to make sure the rice is cooked through, and then remove it. If you prefer a drier pelau, you can cook out all of the liquid.
  • Food safety: Cook chicken to 165°F (74°C) before serving.
  • Storage: Keeps 3 days in the fridge or 1 month in the freezer. Reheat gently with a splash of water or stock, if needed.

Please read the full blog post for all of my tips, variations, and recommendations for this recipe.

Nutrition

Calories901kcalCarbohydrates78gProtein45gFat45gSaturated Fat16gPolyunsaturated Fat10gMonounsaturated Fat15gTrans Fat0.2gCholesterol185mgSodium792mgPotassium1062mgFiber8gSugar3gVitamin A2041IUVitamin C6mgCalcium99mgIron4mg

Nutritional information is an estimate and will vary depending on specific ingredients and brands used. Accuracy cannot be guaranteed.

Private Notes

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Have you made this recipe?

Let us know how it turned out in the comments!

About Shareba

Shareba Abdul is a recipe developer and food photographer with a Culinary Arts certificate from George Brown College and 15+ years of experience creating and testing recipes for home cooks. All recipes are tested in her home kitchen. Learn more →

This recipe was originally published on September 9, 2019. It has since been updated with new photos and step-by-step instructions.

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Comments

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  1. Delores says

    First time using this recipe. I love the flavor, I omitted the coconut milk because it lasts a few days and I worry about the shelf life with it in.

    Reply

    • Shareba Abdul says

      Hi Delores! Thanks so much for your comment, I'm happy to hear that you enjoyed the recipe. The pelau usually lasts in the fridge for 2-3 days with the coconut milk. I hope that helps for next time!

      Reply

  2. Jennie says

    This recipe turned out beautifully!!! Although I am Trini decent I do not cook Trini food but love it. This is my favourite dish.
    I made this for my Canadian friends to showcase Trini food, I used less hot Pepper.
    I like that it has simple spices and herbs. So tasty!! Thank you.

    Reply

    • Shareba says

      I'm so glad to hear that it turned out well! This is my favourite Trini dish too (and one of the few that I can actually make well!). When I figure out how to make Doubles properly, I'll post those too LOL. Thanks so much for your comment - you made my day!

      Reply

  3. Diane says

    I found this recipe to be a bit bland.
    I had spicy jalapeño peppers only, added hot sauce and pepper flakes.
    Overall not flavourful enough for my taste.
    Could not find pigeon peas, red lentils in a can was a good substitute.
    Also very greasy with skin on chicken thighs.

    Reply

    • Shareba says

      I'm sorry to hear that you didn't like the recipe, Diane. A Scotch Bonnet pepper is about 40 times hotter than most jalapeño peppers, so that would make a big difference in the heat level. The Scotch Bonnet also adds a complex sweet/fruity flavour that is difficult to replicate with other peppers. I will add a note to the recipe that store-bought Scotch Bonnet pepper sauce can be substituted if fresh Scotch Bonnets are not available, in case other people run into the same issue. As for the greasy-ness, cooking the chicken with the skin on plus the addition of coconut milk does add a fair amount of fat to the dish. This is traditional and adds flavour, but if you're not familiar with the dish I could absolutely see how someone could find it too greasy compared to a plain cooked rice dish.

      Reply

      • Ruth says

        I'm not a trini but married to one and have made this many times. It's a quick delicious meal. I'm trying to get a step by step in making doubles. The dough is a problem.. Can't seem to get it fluffy and soft. Email me with simplified steps. Thx

        Reply

        • Shareba Abdul says

          Hi Ruth, I'm glad to hear that you enjoy Pelau! I actually don't have a recipe for doubles yet, I've been struggling with the dough as well. Sorry!

          Reply

  4. RobBar says

    It is getting expensive these days to feed our family on Sunday when all 9 / 10 are here so we decided on a Pelau to satisfy Adults and Grands stomachs.
    As my daughter said that was what you fed us when we were growing up.
    My wife is from Barbados so we were excited to see your recipe.

    My only problem was trying to print only the recipe and ignore the pictures and comments.

    Cheers
    Rob

    Reply

    • Shareba says

      Hi Rob, I'm happy to hear that you'd like to try my recipe! If you click on the "Print" button in the recipe card, it should print with just the ingredients, instructions, note and nutrition information. You can also try this link: https://insearchofyummyness.com/wprm_print/13109. I hope this helps! Let me know if your issue persists.

      Reply

  5. Kareem says

    Great combo (from a Trini)

    Reply

    • Shareba says

      Thank you!

      Reply

  6. Nirmala Young says

    I make really good pelau. Yours looks very good and what I like most about it is the color it does not look dry.

    Reply

    • Shareba says

      Thanks very much, Nirmala! I appreciate your feedback.

      Reply

  7. abby says

    This is amazing. My partner and I make this once a week and eat it all week for leftovers. Thank you sm!

    Reply

    • Shareba says

      I'm so glad that you both enjoy it!!

      Reply

  8. Raeitzer Farrell says

    It Bang Bang.💥😋

    Reply

    • Shareba says

      I'm glad you liked it!

      Reply

      • Peggy says

        Perfect recipe. Tried it for the first time. Will definitely cook it again especially when cooking for entertainment. I added an extra cup of rice and extra cup of water to have enough to freeze for another day

        Reply

        • Shareba says

          Thank you for your kind comment! I'm happy to hear that the recipe worked for you!

          Reply

    • Peggy says

      One of the best and easiest recipe to follow
      Would like to try making it using Basmati rice. Suggestions please

      Reply

      • Shareba says

        Hi Peggy, I haven't tested the recipe with Basmati rice myself. I suspect that it would become soggy, though, as Basmati cooks more quickly. You could probably try adding the rice to the pot later on, so it only cooks for about 12-15 minutes. The ratio of water to rice should be OK, but again I haven't tested it. I hope that helps a bit!

        Reply