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If you’ve never experienced the vibrant flavors of Caribbean cuisine, this Trinidad Pelau with Chicken and Pigeon Peas Recipe will change everything. This beloved one-pot meal bursts with rich, caramelized notes of brown sugar, tender pieces of chicken, nutty pigeon peas, and perfectly cooked rice, all infused with earthy thyme and a hint of coconut milk. It’s a hearty, comforting dish that feels like a warm hug from Trinidad, capturing the essence of island cooking with every bite.
Ingredients You’ll Need
The magic of Trinidad Pelau lies in its beautiful balance of simple yet essential ingredients, each contributing flavor, texture, or color to the dish. From aromatic herbs to tender chicken, every component plays a crucial role in creating that unforgettable taste.
- 2 ½ pounds chicken thighs: Bone-in, skin-on chicken ensures juicy, flavorful meat with crispy skin when cooked right.
- 3 sprigs fresh thyme: One sprig for seasoning the chicken and two for infusing the pot with earthy aroma—dried thyme works too if fresh isn’t available.
- 4 cloves garlic: Minced or grated, garlic adds a savory depth that sets the tone for the whole dish.
- 1 ½ teaspoons salt: Divided between seasoning the chicken and the rice to enhance every layer of flavor.
- ¼ teaspoon black pepper: Adds just the right amount of subtle heat without overpowering the dish.
- 2 tablespoons vegetable oil: Essential for the caramelization of the brown sugar, creating that signature pelau depth.
- 1 tablespoon brown sugar: The soul of pelau’s rich color and subtle sweetness comes from this key ingredient.
- ½ onion: Chopped finely to meld seamlessly into the rice, lending a mild sweetness.
- ½ cup carrot: Diced for a pop of color and tender crunch.
- 19 ounces canned dry pigeon peas: Rinsed and drained for a nutty flavor and delightful texture.
- 2 cups long-grain parboiled rice: Washed and drained to keep grains fluffy and separate.
- 1 tablespoon cilantro: Finely chopped and stirred in at the end for fresh brightness.
- ¼ cup green onion: Thinly sliced for a mild oniony pop that elevates the dish.
- 1 Scotch bonnet pepper (optional): Adds authentic Caribbean heat—handle with care if you aren’t used to spicy food.
- 7 ounces coconut milk: Roughly half a can brings creamy, rich undertones that balance the spices perfectly.
- 3 cups low-sodium chicken stock: Or hot water, this is the cooking liquid that melds everything together.
- 1 teaspoon Golden Ray margarine (optional): A traditional touch that gives pelau extra richness and shine.
How to Make Trinidad Pelau with Chicken and Pigeon Peas Recipe
Step 1: Prepare and Season the Chicken
Begin by rinsing the chicken thighs and patting them dry. Combine the garlic, 1/2 teaspoon salt, black pepper, and one sprig of thyme to rub all over the chicken. This creates a fragrant, flavorful base that seeps into the meat during cooking. Let the chicken marinate for at least 10 minutes or longer if you have time; this first step ensures juicy, perfectly seasoned chicken pieces that stand out in your pelau.
Step 2: Caramelize the Brown Sugar
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat, then add brown sugar. Watch it closely as you stir because this caramelization process is the heart of authentic pelau flavor. Once the sugar turns a deep amber color, immediately add the chicken pieces, placing them skin-side down. This step locks in moisture and creates irresistible, slightly charred chicken skin.
Step 3: Sauté Aromatics and Add Vegetables
After browning the chicken on all sides, add the chopped onions, diced carrot, and remaining thyme sprigs to the pot. Stir everything together as the vegetables soften and absorb the caramel sweetness. This layer of sautéed veggies adds color, taste, and nutrients to the dish, building complex flavors right from the start.
Step 4: Incorporate the Pigeon Peas and Rice
Next, gently fold in the rinsed pigeon peas and the washed parboiled rice, coating the grains lightly with the fragrant oil and vegetable mixture. This ensures every grain of rice cooks to perfection and melds harmoniously with the peas and chicken. If you’re feeling adventurous, add the whole Scotch bonnet pepper now for bursts of heat that mellow as they cook.
Step 5: Add Coconut Milk and Chicken Stock
Pour in the coconut milk and chicken stock, gently stirring to combine all ingredients. The coconut milk adds creamy richness while the stock creates the perfect cooking environment for tender chicken and fluffy rice. Bring the pot to a boil, then reduce the heat, cover, and let it simmer for about 30 minutes or until the liquid is absorbed and the rice is tender.
Step 6: Finish and Fluff
Once cooking is complete, stir in the finely chopped cilantro and sliced green onions. If you like, add a teaspoon of Golden Ray margarine for smooth richness and a glossy finish. Fluff the pelau gently with a fork to separate the grains and serve hot. This final touch elevates the dish to something truly special, bringing freshness and balance.
How to Serve Trinidad Pelau with Chicken and Pigeon Peas Recipe
Garnishes
A sprinkle of fresh cilantro or chopped green onions adds a vibrant burst of color and freshness that complements the rich flavors of the pelau. If you like a bit of heat, a few slivers of Scotch bonnet pepper or a dash of hot pepper sauce on the side will pleasantly kick things up.
Side Dishes
This dish is a filling, complete meal on its own, but it also pairs wonderfully with a simple garden salad, fried plantains, or a tangy cucumber relish. The light, crisp textures contrast the pelau’s hearty, comforting richness beautifully.
Creative Ways to Present
For a festive presentation, serve the pelau in individual coconut shells or banana leaves for an authentic island vibe. Garnish with lemon wedges for a hint of zesty brightness. For family-style dining, a large vibrant platter piled high with pelau becomes the star of the table, inviting everyone to share and enjoy.
Make Ahead and Storage
Storing Leftovers
Leftover Trinidad Pelau with Chicken and Pigeon Peas Recipe keeps wonderfully in an airtight container in the refrigerator for up to three days. Flavor actually deepens overnight, making it a fantastic option for quick lunches or dinners.
Freezing
To freeze, let the pelau cool completely before transferring it to freezer-safe containers or bags. It can be stored for up to three months without losing its delicious taste and texture. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat pelau gently on the stovetop over medium heat, adding a splash of water or chicken stock to restore moisture. Stir occasionally to prevent sticking. You can also use a microwave, covered loosely to trap steam, heating in short intervals until warmed through.
FAQs
Can I use boneless chicken instead of bone-in thighs?
Absolutely! Boneless chicken will work, but bone-in thighs add extra flavor and juiciness. If you use boneless, keep an eye on cooking time to avoid drying the chicken out.
Is pigeon peas the same as chickpeas?
No, pigeon peas and chickpeas are different legumes. Pigeon peas have a unique nutty taste and creamy texture that is traditional in pelau. Chickpeas would give a different flavor and texture.
What if I don’t have fresh thyme?
Dried thyme is a fine substitute. Use about half the amount called for since dried herbs are more concentrated. It still beautifully enhances the dish’s aroma.
How spicy is this recipe with Scotch bonnet pepper?
The Scotch bonnet is quite hot, but cooking it whole infuses the dish with heat without overwhelming it. You can remove it before serving or leave it in for more kick.
Can I make this dish vegetarian?
Yes, swap the chicken for extra pigeon peas or vegetables like eggplant and mushrooms, and use vegetable stock instead of chicken stock. The coconut milk and seasonings will keep it wonderfully flavorful.
Final Thoughts
There’s truly nothing like cooking and sharing a delicious Trinidad Pelau with Chicken and Pigeon Peas Recipe to bring a taste of the islands into your home. It’s a dish full of heart, tradition, and unforgettable flavor that’s sure to become a favorite. I encourage you to dive in and enjoy every soulful bite, whether for a family meal, celebration, or just because you deserve something special.
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Trinidad Pelau with Chicken and Pigeon Peas Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Caribbean, Trinidadian
Description
Trinidad Pelau is a flavorful one-pot dish combining marinated chicken, pigeon peas, rice, and a medley of vegetables, all caramelized to perfection with brown sugar and infused with thyme and coconut milk. This hearty Caribbean meal is beloved for its rich layers of taste and comforting texture.
Ingredients
Chicken Marinade
- 2 ½ pounds chicken thighs, bone-in, skin-on (or chicken legs)
- 1 sprig fresh thyme (or ½ tsp dried thyme)
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Pelau Pot Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon brown sugar
- ½ onion, chopped
- ½ cup carrot, diced
- 19 ounces canned dry pigeon peas, rinsed and drained (1 can)
- 2 cups long-grain parboiled rice, washed and drained
- 2 sprigs fresh thyme (or ½ tsp dried thyme)
- 1 tablespoon cilantro, finely chopped
- ¼ cup green onion, thinly sliced
- 1 Scotch bonnet pepper (optional)
- 7 ounces coconut milk (about ½ can)
- 3 cups low-sodium chicken stock or hot water
- 1 teaspoon Golden Ray margarine (optional)
- 2 cloves garlic, minced
- 1 teaspoon salt
Instructions
- Marinate the chicken: In a bowl, combine chicken thighs with minced garlic, salt, black pepper, and one sprig of fresh thyme (or dried thyme). Allow the chicken to marinate for at least 10 minutes to absorb the flavors.
- Caramelize the sugar and brown the chicken: Heat vegetable oil in a large pot or deep skillet over medium heat. Add brown sugar and let it melt and caramelize until dark amber but not burnt. Quickly add the marinated chicken pieces and sear until they are browned on all sides, about 5-7 minutes.
- Sauté vegetables and mix ingredients: Add chopped onions, diced carrots, and minced garlic to the pot with chicken and sauté until fragrant and softened, about 3-5 minutes. Stir in the rinsed pigeon peas and the two sprigs of fresh thyme.
- Add rice and liquids: Add washed and drained rice to the pot and stir well to coat with the caramelized mixture. Pour in coconut milk and chicken stock (or hot water). Add the salt (1 teaspoon), chopped cilantro, sliced green onions, and optionally, the Scotch bonnet pepper whole for heat.
- Cook the pelau: Bring the pot to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until rice is fully cooked and liquid is absorbed. Avoid lifting the lid too often to ensure even cooking.
- Finish and serve: Remove from heat, if desired, stir in the Golden Ray margarine for extra richness. Discard the Scotch bonnet pepper before serving. Fluff rice gently with a fork and enjoy your authentic Trinidad Pelau with Chicken and Pigeon Peas!
Notes
- For less heat, omit the Scotch bonnet pepper or remove it after cooking. It adds a distinct Caribbean spicy flavor.
- Using chicken thighs with skin-on gives more flavor and juiciness but can be substituted with skinless if preferred.
- Brown sugar caramelization is key to pelau’s signature taste; watch carefully to avoid burning.
- You can substitute pigeon peas with canned chickpeas if unavailable.
- If you want a lower fat version, reduce the oil and omit the margarine.
