Trinidad Chicken Pelau Recipe
A traditional Trinidadian one-pot dish featuring caramelized chicken, coconut-infused rice, pigeon peas, and aromatic spices. This flavorful meal is rich, hearty, and perfect for gatherings or weeknight dinners. A must-try for Caribbean cuisine lovers!
12 Servings
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
To make this dish gluten-free, ensure that the Worcestershire sauce used is certified gluten-free, as some varieties contain wheat-based ingredients. Additionally, verify that any optional Browning sauce does not contain gluten. The remainder of the ingredients are naturally gluten-free, making this a simple adaptation for those with dietary restrictions.