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Bowl of Trinidadian pelau, seasoned brown rice mixed with pigeon peas, served in a white bowl

Pelau Recipe Trinidad (One-Pot Chicken & Pigeon Peas)

Trinidadian pelau with caramel-browned chicken, pigeon peas, coconut milk rice, carrots and pumpkin, cooked together in one pot with fresh herbs.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Cuisine: Caribbean, Trinidadian
Ingredients Method Notes

Ingredients
  

  • 2 lbs (900 g) bone-in chicken pieces, skin removed
  • 1 tablespoon brown sugar
  • 2 tablespoons vegetable oil
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1 tablespoon green seasoning
  • 1 cup pigeon peas drained or soaked
  • 2 cups long-grain rice rinsed
  • 1 can coconut milk (13.5 oz)
  • 2 cups chicken stock or water
  • 1 carrot diced
  • 1 cup pumpkin peeled and cubed
  • 2 tablespoons tomato paste
  • 1 whole scotch bonnet pepper
  • 4 sprigs fresh thyme
  • 2 green onions chopped
  • Salt and black pepper to taste

Method
 

  1. Season the chicken with salt, black pepper and green seasoning; rest 15 minutes.
  2. Heat the oil in a large heavy pot over medium heat; melt the brown sugar and let it darken to deep amber, 2 to 3 minutes.
  3. Brown the chicken pieces in the caramel until golden on all sides, about 5 minutes.
  4. Stir in the onion, garlic and tomato paste; cook 2 minutes until fragrant.
  5. Add the pigeon peas, carrot, pumpkin, thyme and whole scotch bonnet; pour in the coconut milk and stock.
  6. Stir in the rinsed rice, bring to a boil, and adjust the salt.
  7. Reduce to low, cover tightly and cook 25 to 30 minutes until the rice is tender and the liquid is absorbed.
  8. Rest the pot off the heat, covered, for 10 minutes.
  9. Remove the scotch bonnet and thyme sprigs, fluff with a fork and top with chopped green onions before serving.

Notes

Watch the sugar closely; deep amber is perfect, black and smoking is burnt — start over if it burns. Leave the scotch bonnet whole for fragrance only; pierce or chop it for real heat. Pigeon peas can be swapped for black-eyed peas; beef or pork can replace the chicken using the same method. Leftovers keep 3 days in the fridge and freeze up to 2 months; reheat gently with a splash of water or stock.