📝 About This Recipe
A true icon of Caribbean comfort food, Pelau is a mesmerizing one-pot wonder that marries savory chicken, nutty pigeon peas, and aromatic rice in a unique burnt-sugar caramelization process. Originating from Trinidad and Tobago, this dish is celebrated for its deep amber color and the complex balance of sweet, salty, and spicy notes. It is the ultimate communal meal, perfect for beach trips, Sunday lunches, and festive gatherings where every grain of rice tells a story of heritage.
🥗 Ingredients
The Protein & Marinade
- 2 lbs Chicken thighs (bone-in, skinless, cut into small pieces)
- 3 tablespoons Green Seasoning (blend of culantro, thyme, garlic, and scallions)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Salt and Black Pepper (to taste)
The Browning & Base
- 3 tablespoons Brown sugar (cane sugar preferred)
- 2 tablespoons Vegetable oil
- 1 can Pigeon Peas (Arhar/Toor) (15 oz, drained and rinsed)
- 2 cups Long-grain parboiled rice (washed and drained)
- 1 medium Onion (finely diced)
- 3 cloves Garlic (minced)
The Braising Liquid & Aromatics
- 1.5 cups Coconut milk (full fat for richness)
- 2 cups Chicken stock (low sodium)
- 1 cup Carrots (diced into small cubes)
- 4 sprigs Fresh Thyme
- 1 whole Scotch Bonnet pepper (do not cut, keep stem on for flavor without heat)
- 1 tablespoon Butter (unsalted)
👨🍳 Instructions
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1
In a large bowl, season the chicken pieces with green seasoning, Worcestershire sauce, soy sauce, salt, and pepper. Let it marinate for at least 30 minutes, or overnight for the best flavor profile.
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2
Heat the vegetable oil in a large, heavy-bottomed pot (a Dutch oven is ideal) over medium-high heat.
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3
The Browning: Sprinkle the brown sugar evenly into the hot oil. Watch closely as the sugar melts, bubbles, and turns from light brown to a dark, frothy amber. Do not let it turn black or it will be bitter.
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4
Immediately add the marinated chicken to the pot. Stir constantly to coat every piece of chicken in the caramelized sugar until they are a deep, golden brown.
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5
Add the diced onions and minced garlic to the pot. Sauté for 3-4 minutes until the onions are translucent and fragrant.
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6
Stir in the pigeon peas and the diced carrots, mixing well with the chicken and aromatics.
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7
Add the washed rice to the pot. Stir for 2 minutes to 'toast' the grains slightly and ensure they are evenly coated with the browning liquid.
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8
Pour in the coconut milk and chicken stock. The liquid should cover the rice by about an inch.
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9
Toss in the thyme sprigs and place the whole Scotch Bonnet pepper on top. Be very careful not to burst the pepper!
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10
Bring the pot to a rolling boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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11
Simmer for 25-30 minutes without opening the lid. This allows the rice to steam perfectly and absorb all the flavors.
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12
Check the rice; if the liquid is absorbed and the rice is tender, remove the Scotch Bonnet and thyme sprigs. If it's still a bit firm, add 1/4 cup of water and steam for another 5 minutes.
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13
Gently fold in the tablespoon of butter to add a silky finish and fluff the rice with a fork.
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14
Turn off the heat, cover, and let the Pelau rest for 10 minutes before serving. This helps the flavors settle and the texture to perfect.
💡 Chef's Tips
The 'browning' is the most critical step; if the sugar turns black and smokes, wash the pot and start over to avoid bitterness. Always use parboiled rice as it holds its shape perfectly and won't turn into a mushy paste during the long simmer. If you can't find fresh Green Seasoning, blend cilantro, parsley, green onions, garlic, and ginger with a little oil. To control the heat, keep the Scotch Bonnet whole; if you love spice, burst the pepper at the end of cooking. For a vegetarian version, omit the chicken and add extra pigeon peas and hearty vegetables like pumpkin or squash.
🍽️ Serving Suggestions
Serve with a side of refreshing Coleslaw to cut through the richness of the rice. Pair with a few slices of buttery, ripe Avocado (locally known as 'Zaboca'). A side of sweet fried plantains adds a lovely textural contrast. Offer some Caribbean pepper sauce on the side for those who want an extra kick. Enjoy with a cold glass of Sorrel or Mauby for the authentic island experience.