📝 About This Recipe
Pelau is the heart and soul of Trinidadian comfort food, a legendary one-pot masterpiece that marries savory chicken, pigeon peas, and rice in a unique burnt-sugar caramelization process. This dish is a beautiful mosaic of African, East Indian, and European influences, resulting in a complex profile of sweet, salty, and herbaceous flavors. Whether you're at a beach lime or a Sunday family dinner, the aromatic scent of coconut milk and fresh green seasoning makes Pelau an irresistible Caribbean staple.
🥗 Ingredients
The Chicken & Marinade
- 3 lbs Chicken thighs and drumsticks (cut into small pieces, bone-in)
- 1/4 cup Green Seasoning (blend of culantro/shado beni, scallions, garlic, and ginger)
- 1 tablespoon Soy sauce
- 1 tablespoon Ketchup
- 1 teaspoon Salt and Black pepper (to taste)
The 'Browning' & Base
- 3 tablespoons Brown sugar (standard granulated)
- 2 tablespoons Vegetable oil
- 2 cups Long grain parboiled rice (washed and drained)
- 1 can (15oz) Pigeon peas (rinsed and drained)
- 1 Onion (medium, finely chopped)
- 3 cloves Garlic (minced)
Liquids & Aromatics
- 1.5 cups Coconut milk (full fat for best flavor)
- 2 cups Chicken stock or water (plus more if needed)
- 1 cup Carrots (diced small)
- 1 whole Scotch Bonnet pepper (do not cut, keep the stem on for flavor without heat)
- 4 sprigs Fresh Thyme
- 1 tablespoon Butter (cold)
👨🍳 Instructions
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1
In a large bowl, season the chicken pieces with green seasoning, soy sauce, ketchup, salt, and pepper. Let it marinate for at least 30 minutes, or overnight in the fridge for maximum flavor.
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2
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sprinkle the brown sugar evenly over the oil.
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3
Watch the sugar closely. It will melt, bubble, and turn from golden to a dark, frothy mahogany brown. This is the 'browning' phase—do not let it turn black or it will taste bitter.
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4
As soon as the sugar is dark brown and frothy, carefully add the seasoned chicken to the pot. Stir immediately to coat every piece of chicken in the caramelized sugar.
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5
Let the chicken cook in the sugar for about 8-10 minutes, stirring occasionally, until the liquid released by the chicken has mostly evaporated and the meat is nicely browned.
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6
Add the chopped onions, garlic, and diced carrots to the pot. Sauté for 3-4 minutes until the onions become translucent.
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7
Stir in the washed rice and the pigeon peas. Mix thoroughly to ensure the rice is coated in the oils and color of the pot.
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8
Pour in the coconut milk and chicken stock. The liquid should cover the rice by about an inch. Add the thyme sprigs and place the whole Scotch Bonnet pepper on top.
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9
Bring the pot to a rolling boil, then immediately turn the heat down to low. Cover the pot with a tight-fitting lid.
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10
Simmer for 25-30 minutes without lifting the lid. This allows the rice to steam perfectly and absorb all the aromatics.
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11
Check the rice; if it is still too firm, add a splash of water and cook for another 5 minutes. If finished, the liquid should be completely absorbed.
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12
Remove the Scotch Bonnet pepper and thyme stems. Stir in the cold butter to add a silky finish and fluff the rice with a fork.
💡 Chef's Tips
The 'Browning' is the most critical step; if the sugar starts to smoke excessively or turns black, wash the pot and start over, as it will ruin the dish with bitterness. Always use parboiled rice for Pelau; it holds its shape during the long simmer and prevents the dish from becoming 'mushy' or 'pappy'. Handle the Scotch Bonnet pepper with care; if it bursts during cooking, the dish will become extremely spicy. Keep it whole for just the floral aroma. For the most authentic flavor, use fresh homemade Green Seasoning made with shado beni (culantro), but cilantro is a fair substitute if you cannot find it. Let the Pelau sit covered for 10 minutes after turning off the heat to allow the grains to settle and fully develop their flavor.
🍽️ Serving Suggestions
Serve with a side of creamy Trinidadian Coleslaw to provide a cool contrast to the savory rice. Pair with a few slices of buttery, ripe avocado (locally known as 'zaboca'). Offer a side of spicy Cucumber Salad (Chow) for a refreshing, acidic bite. Serve with a tall glass of ice-cold Sorrel or Mauby to complete the authentic Caribbean experience. A side of sweet fried plantains adds a lovely caramelized finish to the meal.