A rich, flavorful one-pot meal with caramelized chicken, coconut milk, pigeon peas, and parboiled rice—pure comfort food with a Caribbean twist!
Alright, so let’s set the scene. Picture me, a slightly overwhelmed guest at my first real Trinidadian family gathering. Music blasting, kids running around, someone handing me a plate piled high with what looked like the most inviting, steaming-hot bowl of rice and chicken I’d ever seen.
First bite? Game. Changer.
The chicken? Sweet and caramelized but also smoky and rich. The rice? Packed with coconut flavor, each grain somehow holding onto every single spice like it had been marinating for days. The pigeon peas? A little nutty, a little creamy—like they just belonged there.
I looked up at my friend’s aunt (who had been eyeballing my reaction) and all I could say was, “Wait… how have I never eaten this before?” She just laughed and said, “Baby, now you know.”
And now you do too.
Why You’ll Love This Trinidad Chicken Pelau Recipe?
Let’s be real—this isn’t just any one-pot meal. This is Caribbean home cooking at its best. Here’s why you need to try it:
- It’s got layers on layers of flavor – That caramelized sugar isn’t just for show; it adds a deep, almost smoky sweetness that makes everything better.
- It’s a one-pot wonder – Because who wants to wash five different pans after dinner?
- It tastes better the next day – No, seriously. If you can resist eating it all in one sitting, you’ll thank me tomorrow.
- It’s ridiculously customizable – Add spice, swap out the protein, throw in some extra veggies—Pelau welcomes everyone to the party.
- It’s the definition of comfort food – Warm, hearty, a little sweet, a little savory… basically, a hug in a bowl.
Ingredient Notes:
Every ingredient in Pelau has a job to do. Let’s get into it:
- Chicken Thighs – Boneless, skinless, and marinated to perfection. Trust me, thighs >>> breasts in this dish.
- Parboiled Rice – This isn’t the time for mushy rice. Parboiled rice holds its texture and soaks up all those gorgeous flavors.
- Coconut Milk – Because of course coconut milk. It gives the rice that creamy, dreamy taste.
- Pigeon Peas – A Caribbean staple. They add a little nuttiness and heartiness to balance out all the other flavors.
- Brown Sugar – This is where the magic happens. That deep caramel flavor you love? Thank the sugar.
- Worcestershire Sauce & Ketchup – You might be side-eyeing this combo, but trust me—it’s essential for depth.
- Hot Pepper (Optional, but encouraged!) – You know I’m not skipping this. A little heat brings everything together.
Pro Tip: The browning process is non-negotiable. If you rush it, you’re cheating yourself out of flavor. Be patient!
How To Make Trinidad Chicken Pelau?
I promise this is easier than it sounds. Just follow along:
Step 1. Marinate the Chicken
Blend your aromatics—onion, garlic, scallions, cilantro—until you’ve got a beautiful, fragrant paste. Mix it with your chicken, add salt, black pepper, and ketchup, then let it chill in the fridge. (Give it at least 30 minutes, but honestly, the longer, the better.)
Step 2. Caramelize the Sugar
Heat some oil in a heavy-bottomed pot and sprinkle in the brown sugar. Now, watch closely. It’ll start to bubble, then darken to a gorgeous amber. That’s when you add the chicken—quickly, but carefully!
Step 3. Brown the Chicken
Once the chicken hits the pot, it’ll sizzle like crazy. Stir it well, making sure every piece gets coated in that caramelized goodness. Let it brown for a few minutes.
Step 4. Add the Veggies & Peas
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Toss in your pigeon peas, carrots, bell peppers, celery, and Worcestershire sauce. Stir, let it soak in all that flavor. Don’t rush this part!
Step 5. Toast the Rice
Here’s a little trick: Stir the rice into the pot and let it toast for a few minutes before adding any liquid. This helps lock in the flavors and gives the dish that signature Pelau texture.
Step 6. Simmer with Coconut Milk & Water
Pour in half the coconut milk and four cups of water. Give it a good stir, cover it, and let it simmer on low heat. You want the rice to soak up all that goodness.
Step 7. The Final Touches
Once the rice is cooked and most of the liquid is absorbed, stir in the remaining coconut milk, taste for seasoning, and—if you want—add a little Browning for extra depth.
Serve hot with a fresh salad or fried plantains. Or just eat it straight from the pot—I won’t judge.
Storage Options:
- Refrigerator: Keeps for up to 4 days, and honestly? It gets better overnight.
- Freezer: Yep, you can freeze it! Just portion it out, store in airtight containers, and thaw in the fridge when ready.
Variations and Substitutions:
Pelau is all about flexibility! Here’s how you can switch things up:
- Change up the protein – Try beef, shrimp, or even tofu for a vegetarian spin.
- Try a different rice – Basmati or jasmine work, but adjust the liquid.
- Add more veggies – Pumpkin, green beans, or even spinach? Why not?
- Skip the coconut milk? – Use chicken broth instead (but don’t tell my Trini friends).
What to Serve with Trinidad Chicken Pelau?
It’s a full meal, but if you wanna go all in:
- Fresh Green Salad – Light and crisp to balance the richness.
- Coleslaw – Sweet and tangy? Yes, please.
- Fried Plantains – Because sweet, caramelized plantains just work.
- Pepper Sauce – If you like heat, a drizzle of Trini pepper sauce is mandatory.
Frequently Asked Questions:
Can I make this in an Instant Pot?
You sure can! Sauté the sugar, brown the chicken, then throw everything in and cook on high pressure for 10 minutes.
Do I have to caramelize the sugar?
Technically no, but do you want it to taste right? Then yes.
Can I make this vegetarian?
Yep! Just load up on pigeon peas, mushrooms, or tofu.
If you made it this far, the only thing left to do is… go make this. Like, right now. Trust me, once you taste it, you’ll wonder why you didn’t try it sooner.
And if you do make it, let me know—Did you add extra spice? Did you eat it all in one sitting? I need details!
Now go forth and Pelau!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Trinidad Chicken Pelau Recipe
Ingredients
For the Chicken Marinade
- 1 lb boneless skinless chicken thighs, washed with lime and cut into small pieces
- 1 small onion chopped
- 3 cloves garlic minced
- 1 cup cilantro finely chopped
- 2 scallions chopped
- 1 tbsp ketchup
- 1 ½ tsp salt plus more if needed
- ¾ tsp black pepper
For the Pelau
- 2 tsp canola oil
- 1 tbsp packed brown sugar
- 2 cups dry parboiled rice rinsed and drained
- 1 15.5 oz can pigeon peas, rinsed and drained
- 3-4 large carrots diced (approximately 2 cups)
- 1 red bell pepper diced
- 1 large celery stalk with leaves diced and chopped
- 3-4 sprigs thyme
- 2 tsp Worcestershire sauce
- 1 13.5 oz can reduced-fat coconut milk
- 4 cups water
- 2 tsp Browning sauce optional
- 1 pimento pepper finely chopped (optional)
- 1 hot pepper optional
Instructions
Prepare the Chicken Marinade
- In a food processor or blender, combine the chopped onion, garlic, cilantro, and scallions. Blend until a smooth paste forms. Place the chicken in a bowl and coat it with the mixture, along with the ketchup, salt, and black pepper. Mix thoroughly and refrigerate for at least 30 minutes to allow the flavors to develop.
Caramelize the Sugar
- In a large, heavy-bottomed pot or Dutch oven, heat the canola oil over medium heat. Add the brown sugar, stirring continuously with a dry spoon. Allow the sugar to melt and darken to a deep amber color, taking care not to let it burn.
Sear the Chicken
- Carefully add the marinated chicken to the caramelized sugar. Stir well to coat the chicken in the rich caramelized mixture. Sauté for 2-3 minutes, ensuring that each piece is evenly browned.
Incorporate Vegetables and Peas
- Add the pigeon peas, carrots, red bell pepper, celery, and thyme. Stir to combine, allowing the vegetables to absorb the flavors. Pour in the Worcestershire sauce and mix thoroughly.
Toast the Rice
- Add the rinsed and drained parboiled rice to the pot. Stir well to ensure it is evenly coated with the caramelized seasoning. Allow the rice to “fry” for approximately 3-4 minutes to enhance its flavor.
Cook the Pelau
- Pour in half of the coconut milk along with four cups of water. Stir well, ensuring all ingredients are evenly distributed. Cover the pot and bring the mixture to a gentle boil. Reduce the heat to medium-low and allow it to simmer for 25-30 minutes, or until the rice is fully cooked and most of the liquid has been absorbed.
Final Adjustments and Serving
- Stir in the remaining coconut milk and add the optional pimento pepper and hot pepper. Remove the thyme sprigs and, if desired, add Browning sauce for a deeper color. Taste and adjust seasoning with additional salt and black pepper if needed.
- Serve hot with a fresh salad or coleslaw for a complete meal.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!