Trinidadian Pelau (Caramelized Chicken and Pigeon Pea Rice)
In short: Chicken browned in caramelized sugar, then cooked with rice, pigeon peas, coconut milk, carrots and green seasoning in one pot. It takes about 1 h 15 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 55 min
- Resting
- 1 h
- Total
- 1 h 15 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 640 kcal
Pelau is the one-pot rice dish Trinidadians cook for Sunday lunch, family gatherings and long afternoons with friends. Chicken is seasoned with scallion, culantro and thyme, browned in caramelized brown sugar until it turns deep mahogany, then simmered with pigeon peas, carrots and parboiled rice in coconut milk until every grain is tender and glossy. It is fragrant, slightly sweet and savory, never soupy, and is usually eaten with coleslaw or cucumber and pepper sauce.
Instructions
- Mix the chicken with the scallions, culantro, garlic, thyme, 1 tsp salt and black pepper. Cover and marinate for 1 hour, or overnight in the refrigerator.
- Heat the oil in a large heavy pot over medium heat. Add the brown sugar and cook, without stirring, for 2 to 3 minutes until it melts, bubbles and turns dark amber. Watch closely, because it goes from amber to burnt quickly.
- Add the chicken in a single layer and turn to coat it in the caramel. Brown for about 5 minutes per side, until deeply colored.
- Add the onion and carrot and cook for 3 minutes. Stir in the pigeon peas.
- Add the rice and stir for 1 minute to coat the grains. Pour in the coconut milk and stock, add 1 tsp salt and the whole scotch bonnet, and bring to a boil.
- Cover tightly, lower the heat and cook for 25 to 30 minutes without lifting the lid, until the rice is tender, the liquid is absorbed and the chicken reaches 74°C (165°F).
- Rest, covered, for 10 minutes. Remove the pepper, fluff gently from the bottom and serve with coleslaw.
Tips
- Do not leave the caramel unattended. If it turns black and smells acrid, discard it and start again. A very dark amber is what you want.
- Black-eyed peas or red kidney beans can replace the pigeon peas, and bone-in chicken thighs stay juicier than breast meat.
Questions and answers
Why is my pelau mushy?
Usually too much liquid or a lifted lid. Parboiled rice holds up best, so measure the liquid and keep the pot closed while it steams.
Can I make pelau without coconut milk?
Yes. Use more chicken stock or water in its place. Many Trinidadian cooks make pelau both ways, and the caramelized browning gives most of the flavor.
Can I freeze pelau?
Yes, for up to 3 months in airtight containers. Reheat with a splash of water, covered, until steaming hot.
How long does it take to make Trinidadian Pelau (Caramelized Chicken and Pigeon Pea Rice)?
About 1 h 15 min in total: 20 min of preparation and 55 min of cooking.
How many calories are in Trinidadian Pelau (Caramelized Chicken and Pigeon Pea Rice)?
About 640 kcal per serving, with 31 g of protein, 70 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 640 kcal |
|---|---|
| Protein | 31 g |
| Carbohydrates | 70 g |
| Fat | 26 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
