A Taste of the Caribbean:

Chicken Pelau is a one-pot dish that brings the Caribbean flavors to life. This iconic meal from Trinidad is a family favorite, often enjoyed on weekends and at gatherings. The recipe is unique because it starts by browning chicken thighs and other meat like beef or pigtails using burnt sugar—a technique that adds a rich, deep flavor. Then, a mix of herbs, spicy seasoning, and sofrito creates a savory base. Rice, pigeon peas, and veggies are combined, and the whole dish is slowly cooked with coconut milk for a truly comforting experience. The use of grains and legumes makes it a balanced meal, rich in protein, carbs, and nutrients.

A Dish for Every Occasion:

In Trinidad, this one-dish wonder is not just food; it’s part of the culture. Whether at a house, the beach, or a park, Trinis loves to cook it outdoors, especially during a River Lime where they set up a kitchen along the banks of a river. It’s a favorite for large gatherings, with the sound of laughter, ole talk, and the scent of spicy food filling the air. The ingredients are frequently found in large stores, specialty shops, and Indian or Latin markets, where you can get dried or canned peas. The flavored rice and herbs create a dish that’s as beautiful as it is delicious. Cooking Chicken Pelau is more than just making a meal—it’s about bringing friends and loved ones together over a plate of something truly superb.

Ingredients:

• 2 lbs chicken thighs skin and fat removed
• 2 tbsp green seasoning 1 packet Sazon
• 2 tbsp Adobo seasoning
• 1/2 yellow onion
• 3 stalks green onion (scallion), roughly chopped
• 1/4 tsp liquid browning optional
• 2 tbsp brown sugar
• 1 large carrot, diced (about 1/2 cup)
• 1 can green pigeon peas, rinsed and drained (or canned lentils)
• 2 cups chicken stock (more if needed)
• 2 cups long grain rice washed and strained
• 1/2 cup coconut milk at room temperature
• 1 scotch bonnet pepper
• 1 tbsp neutral cooking oil (e.g. canola)
• 1 tsp Golden Ray butter (or salted butter) optional
• chopped cilantro and green onions, for garnish

Instructions:

• Start by preparing the chicken. Clean it well, removing all the skin and fat to make the recipe healthier.
• Add Adobo seasoning, Sazon packet, chopped onion, green onions, and some fresh seasoning. For an extra touch of color, you can also include liquid browning (optional).
• Massage the seasoning into the chicken pieces with your hands to ensure they are well coated.
• Cover and marinate the chicken in the fridge for at least 2 hours, but overnight is even better for more flavor.
• For the cooking process, heat oil in a large skillet or cast iron braiser over medium heat.
• Add brown sugar and let it bubble and melt, turning into an amber color.
• Once melted, add the seasoned chicken and stir to coat it evenly. Let the chicken cook for 10 minutes on medium-high heat until it releases its juices.
• Drain pigeon peas (or lentils) and rinse off any excess canned water.
• Add these along with diced carrots to the pot, and cover the pot, letting it cook on medium-high until the liquid dries up.
• Next, rinse the rice several times until the water runs clear.
• Add the rice to the pot along with the rest of the ingredients.
• Pour in room temperature coconut milk and chicken stock, stirring everything together.
• Add a whole scotch bonnet pepper if you don’t want it too spicy.
• Cover the pot, bring to a boil, then reduce the heat and let it simmer.
• If you prefer a wet pelau, add a bit more stock (about 1/4th cup) and cover with foil before putting the lid back on.
• Finally, let the rice cook for 25-30 minutes, until it’s al dente.
• After that, remove the scotch bonnet, and add golden ray butter, chopped green onions, and cilantro.
• Turn off the heat, and let the pot remain covered for another 10 minutes to allow the residual heat to finish cooking the rice.

Nutrition:

Calories: 573kcal | Carbohydrates: 59g | Protein: 33g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 76mg | Sodium: 1033 mg | Potassium: 979 mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3694IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 4mg