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–+ servings
Chicken Pelau

Trinidad Chicken Pelau

Trinidad chicken pelau is a flavorful one-pot dish made with caramelized chicken, rice, pigeon peas, and coconut milk. This authentic Trini recipe is perfect for family meals or gatherings. Serve with coleslaw or cucumber salad for a complete meal.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: Caribbean
Calories: 671
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds chicken cut into bite-size pieces or cut up for stew
  • 3 tablespoons green seasoning
  • 5 tablespoons brown sugar
  • 2 cups parboiled rice
  • 1/2 cup chopped onion
  • 1/2 cup chopped pimento pepper flavor pepper
  • 2 cloves garlic chopped
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped culantro
  • 2 tablespoons chopped ginger optional
  • 1/2 cup cubed pumpkin
  • 2 cans 30 oz canned pigeon peas (drained) or 1 3/4 pounds fresh pigeon peas
  • 2 teaspoons salt
  • 1 1/2 - 2 cups coconut milk Make your own fresh coconut milk
  • 2 cups hot water
  • 1 tablespoon tomato ketchup optional
  • 2 teaspoon black pepper

Method
 

  1. Wash and clean the chicken, then season with green seasoning. Set aside.
  2. Heat a heavy-bottomed pot over medium heat. Evenly sprinkle sugar across the bottom and let it caramelize until deep brown and bubbling.
  3. Add the seasoned chicken, stirring to coat each piece in the caramelized sugar. Cook for 2 to 5 minutes, stirring occasionally.
  4. Stir in the pigeon peas and cook for another 5 minutes.
  5. Add the rice, mixing well to ensure everything is evenly combined.
  6. Pour in the water, pumpkin, peppers, onion, garlic, ginger, parsley, salt, black pepper, and ketchup, stirring to incorporate.
  7. Add the coconut milk, then bring the mixture to a boil.
  8. Lower the heat, cover, and let it steam until the rice is fully cooked.
  9. Taste and adjust salt and pepper as needed before serving.

Nutrition

Calories: 671kcal

Notes

  • 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.

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