Chicken Pelau

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:

• chopped cilantro and green onions, for garnish
• 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

Instructions:

1. Turn off the heat, and let the pot remain covered for another 10 minutes to allow the residual heat to finish cooking the rice.
2. Start by preparing the chicken. Clean it well, removing all the skin and fat to make the recipe healthier.
3. 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).
4. Massage the seasoning into the chicken pieces with your hands to ensure they are well coated.
5. Cover and marinate the chicken in the fridge for at least 2 hours, but overnight is even better for more flavor.
6. For the cooking process, heat oil in a large skillet or cast iron braiser over medium heat.
7. Add brown sugar and let it bubble and melt, turning into an amber color.
8. 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.
9. Drain pigeon peas (or lentils) and rinse off any excess canned water.
10. Add these along with diced carrots to the pot, and cover the pot, letting it cook on medium-high until the liquid dries up.
11. Next, rinse the rice several times until the water runs clear.
12. Add the rice to the pot along with the rest of the ingredients.
13. Pour in room temperature coconut milk and chicken stock, stirring everything together.
14. Add a whole scotch bonnet pepper if you don’t want it too spicy.
15. Cover the pot, bring to a boil, then reduce the heat and let it simmer.
16. 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.
17. Finally, let the rice cook for 25-30 minutes, until it’s al dente.
18. After that, remove the scotch bonnet, and add golden ray butter, chopped green onions, and cilantro.

Print Recipe

Chicken Pelau

Author: jiyaa Cooking Method: One-Pot Cooking Cuisine: Caribbean (Trinidadian) Courses: Family Meal, Main Course Recipe Keys: Gluten Free High Protein Non Vegetarian Nut Free

Difficulty: Intermediate Prep Time 20 mins Cook Time 60 mins Rest Time 10 mins Total Time 1 hr 30 mins

Servings: 6 Calories: ~500-600 kcal

Best Season: Suitable throughout the year

Description

Trinidad's iconic one-pot dish featuring chicken thighs caramelized in burnt sugar, cooked with rice, pigeon peas, and coconut milk. A perfect balance of protein and carbs with bold Caribbean flavors.

Chicken Pelau Ingredients

Servings

• 2 lbs Chicken thighs (Skin/fat removed)
• 2 lbs Green seasoning (*+ 1 packet Sazon*)
• 2 lbs Adobo seasoning (-)
• ½ - Yellow onion (Chopped)
• 3 stalks Green onion (scallion) (Roughly chopped)
• ¼ tsp Liquid browning (Optional)
• 2 tbsp Brown sugar (For caramelizing)
• 1 large Carrot (Diced (~½ cup))
• 1 can Green pigeon peas (Rinsed/drained (or lentils))
• 2 cups Chicken stock (More if needed)
• 2 cups Long grain rice (Washed/strained)
• ½ cup Coconut milk (Room temperature)
• 1 - Scotch bonnet pepper (Whole (for mild heat))
• 1 tbsp Neutral cooking oil (e.g. canola)
• 1 tsp Golden Ray butter (Optional (or salted butter))
• - for garnish Chopped cilantro/green onions (-)

How to Make Authentic Chicken Pelau

1. Marinate Chicken

   • Clean 2 lbs chicken thighs (remove skin/fat).

   • Coat with:

     • 2 tbsp Adobo seasoning

     • 1 packet Sazon

     • Chopped yellow + green onions

     • ¼ tsp liquid browning (optional)

       • Massage seasoning into chicken. Refrigerate 2+ hours (overnide for best flavor).

1. Caramelize Sugar

   • Heat 1 tbsp oil in large pot.

   • Add 2 tbsp brown sugar → melt until amber-colored.

1. Cook Chicken

   • Add marinated chicken to caramelized sugar.

   • Cook 10 mins on medium-high until juices release.

1. Add Veggies & Peas

   • Stir in:

     • 1 diced carrot

     • 1 can drained pigeon peas (or lentils)

   • Cover pot → cook until liquid evaporates.

1. Cook Rice

   • Add:

     • 2 cups washed rice

     • 2 cups chicken stock

     • ½ cup coconut milk

     • 1 whole scotch bonnet pepper (for mild heat)

   • Stir → bring to boil → reduce heat → simmer covered 25-30 mins.

1. Finish & Serve

   • Remove scotch bonnet pepper.

   • Optional: Stir in 1 tsp Golden Ray butter.

   • Garnish with cilantro/green onions.

   • Let rest 10 mins before serving.

Nutrition Facts

Servings 6

Serving Size ~1.5 cups (300g)

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Amount Per Serving

Calories 550kcal

% Daily Value *

Total Fat 18g28%

Saturated Fat 8g40%

Cholesterol 90mg30%

Sodium 850mg36%

Potassium 600mg18%

Total Carbohydrate 60g20%

Dietary Fiber 5g20%

Sugars 6g

Protein 30g60%

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Vitamin A 1500 IU

Vitamin C 15 mg

Calcium 80 mg

Iron 3 mg

Vitamin B6 0.6 mg

Vitamin B12 0.8 mcg

Magnesium 70 mg

Zinc 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Caribbean chicken pelau, Trinidadian rice dish, one-pot chicken recipe, pigeon peas recipe