Main Courses > Rice-Based Dishes > Global Rice Entrees > Rice and Beans (Caribbean style)

Trinidadian Pelau

Pelau is a beloved one-pot rice dish from Trinidad and Tobago. It's a savory and flavorful combination of rice, pigeon peas, meat (usually chicken or beef), and coconut milk, all cooked together in a caramelized sugar base. This recipe captures the essence of Trinidadian home cooking.

Prep Time
30 minutes
Cook Time
1 hour
Servings
6
Ingredients
  • 1.5 lbs Chicken pieces (thighs, drumsticks)
  • 2 cups Long-grain rice
  • 1 cup Pigeon peas (fresh or canned)
  • 1 can (13.5 oz) Coconut milk
  • 2 tablespoons Brown sugar
  • 1 medium, chopped Onion
  • 4 cloves, minced Garlic
  • 2 tablespoons (see note) Green seasoning
  • 1 teaspoon Cumin powder
  • 2 sprigs Thyme
  • 1/2 (or to taste), finely chopped (scotch bonnet or habanero) Hot pepper
  • 2 tablespoons Oil
  • To taste null Salt
  • To taste null Black pepper

Preparing the Chicken

Wash and pat dry the chicken pieces. Season them generously with salt, black pepper, cumin powder, and green seasoning. Marinate for at least 30 minutes, or longer if possible.

Caramelizing the Sugar

In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Add the brown sugar and let it melt and caramelize. Be careful not to burn the sugar; it should be a deep amber color.

Browning the Chicken

Add the marinated chicken pieces to the caramelized sugar. Brown the chicken on all sides, which will create a rich, smoky flavor base for the pelau.

Adding Aromatics and Pigeon Peas

Add the chopped onion and minced garlic to the pot. Sauté until the onions are translucent and fragrant. Add the pigeon peas (if using canned, drain and rinse them first). Stir well to combine.

Adding Rice and Coconut Milk

Add the rice to the pot and stir to coat it with the other ingredients. Pour in the coconut milk and enough water to cover the rice and chicken (about 2 cups). Add the thyme sprigs and chopped hot pepper. Bring the mixture to a boil.

Simmering and Resting

Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 45 minutes to 1 hour, or until the rice is cooked and the liquid is absorbed. Do not stir the pelau during cooking. After cooking, let the pelau rest, covered, for 10-15 minutes before serving. Fluff the rice with a fork and serve hot.

Nutrition Facts Estimated per 100g of product

Calories: 220kcal, Carbohydrates: 25g, Protein: 12g, Fat: 8g, Fiber: 3g

Other Considerations for Nutrition

Consider using lean chicken pieces to reduce fat content. Adjust the amount of hot pepper to your spice preference. For a vegetarian version, substitute the chicken with firm tofu or vegetables like pumpkin and eggplant.

← Traditional Mujadara: Lentils and Rice →

FAQ

  • What is green seasoning?

    Green seasoning is a blend of fresh herbs and vegetables commonly used in Caribbean cooking. It typically includes scallions, cilantro, parsley, thyme, garlic, ginger, and peppers. You can find it at Caribbean markets or make your own.
  • Can I use other types of meat?

    Yes, you can substitute the chicken with beef, pork, or even shrimp. Adjust the cooking time accordingly. Beef and pork may require longer cooking times.
  • What can I do if the pelau is too dry?

    If the pelau is too dry, add a little more coconut milk or water during the last 15 minutes of cooking. Cover the pot tightly and let it simmer until the liquid is absorbed.