World Famous Trinidad Pelau With Chicken Recipe

Experience the vibrant flavors of Trinidad Pelau with Chicken, where caramelized sugar meets coconut, herbs, and spices for a truly memorable meal. This dish marries the sweetness of brown sugar with the rich creaminess of coconut milk, providing a unique taste that sets it apart.

Trinidad Pelau With Chicken Recipe

The addition of tender chicken, earthy pigeon peas, and aromatic rice infused with thyme and scotch bonnet pepper elevates this dish to a hearty and satisfying feast. Each bite offers a harmony of textures and flavors, showcasing the diverse culinary heritage of Trinidad in every spoonful.

Ingredients

• 2 ½ pounds chicken thighs, bone-in, skin on (chicken legs can also be used)
• 3 sprigs thyme, use less if using dried thyme
• 4 cloves garlic, finely chopped, grated, or pressed
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons vegetable oil, or any neutral cooking oil
• 1 tablespoon brown sugar
• ½ onion, chopped
• ½ cup carrot, chopped
• 19 ounces dry pigeon peas, rinsed and drained (1 can)
• 2 cups long grain rice, washed and drained
• 1 tablespoon cilantro, finely chopped
• ¼ cup green onion, finely chopped
• ¼ teaspoon scotch bonnet pepper, or more if desired
• 1 teaspoon salt
• 7 ounces coconut milk
• 3 cups hot water, or chicken stock
• 1 teaspoon Golden Ray margarine, optional

Instructions

1. (Optional Marinating Step): Place chicken in a large bowl to marinate. Add 1 sprig of thyme (reserve the other 3 for cooking), garlic, salt, and black pepper. Stir to coat the chicken with the seasonings, cover, and place in the fridge for 30 minutes (or overnight).
2. Prepare Pelau: Add oil to a large heavy bottom pot, and place over medium heat. Once the oil is hot (but not smoking), pour the sugar into the pot in an even layer and allow it to caramelize. The sugar will melt and bubble as it caramelizes—do not stir the sugar but watch it carefully for the change in color. Wait until the sugar just starts to turn dark brown in color (not black!), then carefully add chicken to the pot and stir to coat with the “burnt” sugar. Use caution as hot sugar can burn you badly.
3. Add Ingredients: Add onion, carrots, and pigeon peas to the pot and stir to combine. Cook for 5 minutes. Add rice, stir, and cook for another 5 minutes. Then add cilantro, green onion, reserved sprigs of thyme, and scotch bonnet pepper. Stir to combine.
4. Cook Rice: Add coconut milk and hot water to the pot. Season with salt and black pepper. Reduce heat to medium-low, cover pot and gently simmer for about 20-25 minutes, or until all liquid has been absorbed and rice is cooked through.
5. Final Touches: Stir in margarine, if using. Serve hot or at room temperature.

Notes

• Feel free to use Caribbean green seasoning in place of thyme when seasoning the chicken.
• Use canned coconut milk, not the kind that comes in a carton.
• The dish can be adapted with green pigeon peas or dry pigeon peas.
• Additional flavor enhancers could include ketchup, tomatoes, pumpkin, butternut squash, Worcestershire sauce, or soy sauce.
• Adjust the heat level with the amount of Scotch Bonnet pepper.
• Golden Ray margarine is optional but adds a distinct flavor if you can find it.
• Ensure deep caramelization of your sugar but avoid burning it.
• Cook chicken to at least 165 ºF for food safety.