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
Scale
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.
