Trinidad Chicken Pelau Recipe – Authentic One-Pot Caribbean Dish

Trinidad chicken pelau is more than just a meal—it’s a true taste of home. This one-pot dish combines seasoned caramelized chicken, rice, pigeon peas, and coconut milk, creating a perfect balance of sweet, savory, and smoky flavors. Whether you're cooking for a weeknight dinner, a beach lime, or a big gathering, this Trini classic is guaranteed to satisfy.

  

Pelau is widely considered the unofficial national dish of Trinidad (while Tobago proudly claims crab and dumplings as its own). It's a dish deeply woven into Caribbean culture—just like Jamaican jerk chicken, Guyanese pepper pot, and Bahamian conch. Each island has its signature meal, and for Trinidad and Tobago, it’s pelau.

If you love easy, hearty one-pot meals, then this authentic Trinidad chicken pelau recipe is for you.

   

What Is Pelau?

Ten points if you can pronounce it right on the first try! (It’s pay-lao.)

Pelau is a flavor-packed, one-pot Caribbean dish that has its roots in the French West Indies but has become a beloved staple in Trinidad and Tobago. It is widely considered the unofficial national dish of Trinidad, just as crab and dumplings is for Tobago.

Pelau is believed to have evolved from chicken pilaf, adapting to the local ingredients available in the Caribbean. At its core, the dish includes:

• Rice – Traditionally parboiled rice, but variations include brown or jasmine rice.
• Pigeon peas – A hearty legume that holds up well during cooking.
• Meat – Most commonly chicken, but variations include beef, pigtail, or even fish.

While chicken pelau is the most popular version, there are endless variations. Some cooks swap out pigeon peas for red beans or black-eyed peas, while others create a vegetarian version with pumpkin, carrots, and other vegetables.

One thing that never changes? The deep, caramelized flavor that comes from "burning" sugar—an essential step in making authentic Trini pelau.

How to Make Trini Pelau (Step-by-Step)

Many people worry about burning sugar when making pelau, but don’t stress! You’re not actually burning it—you’re caramelizing it to give the chicken its signature deep color and rich, smoky flavor. This is the same technique we use in Trini stewed chicken.

Step 1: Caramelizing the Sugar

1. Heat a heavy-bottomed pot over medium heat.
2. Add granulated sugar and let it melt slowly—don’t stir too soon!
3. Add the seasoned chicken when the sugar starts bubbling and turns a deep golden brown.
4. Stir quickly to coat the chicken in the caramelized sugar. Let it cook for 2-3 minutes, developing a rich brown color.

Pro Tip: If you prefer, you can use bottled browning sauce instead of caramelizing sugar from scratch. Some people also add a little oil to prevent the sugar from sticking, but I typically skip this step.

Step 2: Adding the Pigeon Peas and Rice

1. Stir in the pigeon peas, ensuring they are well coated.
2. Add the rice—I prefer parboiled rice because it holds up well to long cooking. If using brown or jasmine rice, adjust the cooking time accordingly.

Step 3: Simmering with Coconut Milk and Vegetables

1. Pour in fresh coconut milk (or unsweetened canned coconut milk).
2. Add diced pumpkin, carrots (if using), garlic and seasonings for extra depth.
3. Pour in hot water, stir, and bring to a simmer.

Pro Tip: If you like spice, toss in a whole Scotch bonnet pepper for flavor—just don’t burst it unless you want serious heat!

Step 4: Let It Cook to Perfection

1. Cover the pot and let everything simmer on low heat until the rice is tender and all the flavors have melded together.
2. Stir occasionally, adding more water if needed.

Final Touches

1. Steam the rice until cooked.
2. Just before serving, stir in fresh culantro (chadon beni), pimento peppers, or more green seasoning for an extra boost of flavor.
3. Adjust salt as needed.
4. Remove the Scotch bonnet (if using), fluff the rice, and serve hot!

If you love one-pot meals but want a faster, hands-off version, check out my Instant Pot Pelau recipe for a quick and delicious alternative!


  

Wet vs. Dry Pelau – Which One Do You Prefer?

One of the biggest debates among pelau lovers is whether it should be wet (soft) or dry (grainy).

• Dry pelau has separate, grainy rice with just enough moisture to keep it fluffy. This is the more common version and what my recipe makes.
• Wet pelau is softer, with more liquid absorbed into the rice, almost like a risotto.

How to Adjust for Your Preference:

• If you want a drier, grainy pelau, use just enough liquid to cook the rice without excess moisture.
• If you prefer a wetter, softer pelau, increase the liquid by adding an extra ½ to 1 cup of water or coconut milk while cooking.

Pelau is all about personal taste, so feel free to tweak it to your liking!

  

What to Eat with Pelau

Pelau is a complete meal on its own, but no Trini plate is ever truly complete without a few extra sides! Whether you're serving it at a beach lime, house gathering, or casual dinner, these classic pairings take your pelau to the next level:

Best Sides for Trinidad Chicken Pelau

• Coleslaw – A creamy, tangy slaw adds the perfect contrast to the rich, savory flavors of pelau.
• Tomato & Cucumber Salad – A refreshing mix of tomatoes, cucumbers, and a splash of lime juice to brighten up the meal.
• Cucumber Chutney – A flavorful, slightly spicy side that pairs beautifully with the smoky caramelized chicken.
• Avocado Slices – Creamy and mild, avocado balances the dish beautifully.

Don’t Forget the Condiments!

• Pepper Sauce – A must-have for those who like heat! A good homemade Trinidadian pepper sauce adds the right kick.
• Ketchup – Some people love a little drizzle of ketchup over their pelau—totally up to personal preference!

Best Drinks to Serve with Pelau

Wash it all down with one of these classic Caribbean drinks:

• Cold Coconut Water – The natural sweetness pairs perfectly with the savory dish.
• Mauby – A slightly bitter yet refreshing herbal drink.
• Caribbean Beer – A chilled bottle of Carib or Stag is a favorite at limes and gatherings.

Pelau is truly lime food, meant to be enjoyed with good company and plenty of flavor-packed sides.

How To Store And Reheat Pelau

One of the best things about Trinidad chicken pelau is that it tastes even better the next day! The flavors deepen as it sits, making it a great dish to meal prep or make ahead for gatherings.

Storing Pelau

• Refrigerator: Store leftover pelau in an airtight container in the fridge for up to 5 days.
• Freezer: Pelau freezes well! Keep it in a freezer-safe container for up to 3 months. For best results, portion it into smaller servings before freezing.

Reheating Pelau

• Stovetop (Best Method): Add a splash of water or broth to loosen up the rice. Reheat over medium-low heat, stirring occasionally until warmed through.

• Microwave: Place pelau in a microwave-safe dish and cover with a damp paper towel. Heat in 30-second intervals, stirring in between to distribute heat evenly.

• Oven (For Large Batches): Preheat oven to 350°F (175°C). Place pelau in an oven-safe dish, add a little broth or water, and cover with foil. Heat for about 15-20 minutes until warmed through.

Pro Tip: If reheating from frozen, let the pelau thaw in the fridge overnight before reheating for the best texture.

Pelau is the perfect make-ahead meal, whether you’re cooking for the week or prepping for a lime. Just warm it up, serve with your favorite sides, and enjoy!

Why You Should Try This Trinidad Chicken Pelau

Pelau isn’t just food—it’s a taste of home, a dish that brings people together, and a must-try for anyone who loves Caribbean cuisine. Whether you grew up eating it or are trying it for the first time, this one-pot wonder is packed with rich, smoky, and comforting flavors.

Here’s why you’ll love making pelau:

• Easy, one-pot meal – Less cleanup, maximum flavor.
• Authentic Caribbean flavors – A perfect balance of savory, sweet, and smoky.
• Great for meal prep – Tastes even better the next day.
• Feeds a crowd – Perfect for limes, parties, and gatherings.

If you’re looking for a true Trini classic, this dish is the one to try!

More One-Pot Caribbean Dishes to Try

Love pelau? Here are more flavorful one-pot meals from the Caribbean:

• One-Pot Cuban Yellow Rice
• Saltfish and rice  
• Split Peas and Rice
• Chicken Lo Mein
• Coconut Milk Pasta

Try this Trinidad chicken pelau recipe and let me know how it turns out! If you make it, don’t forget to leave a comment and rating below—I’d love to hear your thoughts!