Trinidad Pelau with Chicken and Pigeon Peas

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.

4.49 from 52 votes

Trinidad Pelau with Chicken and Pigeon Peas

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.

Prep Time10

Cook Time45

Total Time55

Servings:

Author: Shareba Abdul

Equipment

Large heavy-bottom pot or Dutch oven

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

US Customary - Metric

Instructions

Season the Chicken

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.
Optional: Cover with plastic wrap and refrigerate overnight for more flavour.

Make the Pelau

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.
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.
Add the onion, carrot, and pigeon peas. Continue cooking over medium heat for 5 minutes, stirring occasionally, until the onion starts to soften.
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
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
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.

Video

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.

Nutrition