Trinidadian Chicken Pelau
This one-pot Trinidadian chicken pelau features seasoned chicken, rice, and pigeon peas cooked together in a rich, caramelized sugar base. It's a hearty and flavorful dish, perfect for a satisfying meal.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 900 gchicken thigh, boneless, skinless, cut into 1-inch (2.5 cm) pieces
- 30 mllime juice
- 1 tspsalt
- 0.5 tspblack pepper
- 3 clovegarlic, minced
- 1 tbspginger, grated
- 0.5 pcsscotch bonnet pepper, finely chopped, seeds removed for less heat(optional)
- 2 pcsgreen onion, chopped
- 1 tspthyme, dried
- 2 tbspketchup
- 2 tbspvegetable oil
- 2 tbspbrown sugar
- 1 pcsyellow onion, chopped
- 1.5 cuprice, long-grain, rinsed until water runs clear
- 1 canpigeon pea, drained and rinsed
- 1 cancoconut milk, full-fat
- 1 cupwater, or chicken broth
Equipment
large bowl · cutting board · knife · measuring cups and spoons · large pot with lid
The method
Step by step
- 1
In a large bowl, combine the chicken, lime juice, salt, black pepper, garlic, ginger, scotch bonnet pepper (if using), green onion, thyme, and ketchup. Mix well to coat the chicken, then cover and marinate in the refrigerator for at least 20 minutes, or up to several hours.
About 20 min
Cook’s note: For best flavor, marinate the chicken for at least an hour.
- 2
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
About 1 min
- 3
Add the brown sugar to the hot oil and cook, stirring constantly, until the sugar melts, darkens to a deep amber color, and begins to smoke slightly. This process creates the characteristic dark color and flavor of pelau, so be careful not to burn it.
About 3 min
Cook’s note: Watch the sugar carefully, as it can burn quickly. Remove from heat immediately if it gets too dark.
- 4
Carefully add the marinated chicken pieces to the pot, stirring quickly to coat them in the caramelized sugar. The sugar will seize up, but will dissolve as the chicken cooks.
About 2 min
Cook’s note: Be cautious as the sugar will be very hot and may splatter.
- 5
Sear the chicken for about 5-7 minutes, turning occasionally, until browned on all sides. The sugar will melt and create a rich sauce.
About 7 min
- 6
Add the chopped yellow onion to the pot and cook for 3-5 minutes until softened.
About 4 min
- 7
Stir in the rinsed rice and pigeon peas, mixing them well with the chicken and aromatics.
About 1 min
- 8
Pour in the coconut milk and water (or chicken broth). Bring the mixture to a boil, then reduce the heat to low.
About 3 min
- 9
Cover the pot tightly and simmer for 25-30 minutes, or until the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
About 28 min
Cook’s note: Resist the urge to peek! Keeping the lid on helps the rice cook evenly.
- 10
Once cooked, remove the pot from the heat and let it sit, covered, for 5 minutes.
About 5 min
- 11
Fluff the pelau with a fork and serve hot.
About 1 min
Keep it good
Store leftover pelau in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop with a splash of water or broth to prevent drying out.
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