Trinidadian Chicken Pelau

Name: Trinidadian Chicken Pelau
Prep time: 15 min
Cook time: 19 min
Total time: 34 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1½ lbs (680 g) boneless, skinless chicken thighs, cut into 1.5-inch pieces, patted dry; 2 tbsp (25 g) packed brown sugar; 2 tbsp (30 ml) vegetable oil or coconut oil; 1½ cups (300 g) long-grain white rice (or parboiled rice); 1½ cups (400 g) canned pigeon peas (gungo peas), drained and rinsed; 13½ oz (400 ml) unsweetened canned coconut milk, full-fat; 1¾ cups (420 ml) low-sodium chicken broth; 1 medium (150 g) yellow onion, diced; 3 cloves (15 g) garlic cloves, minced; 2 stalks (30 g) green onions (scallions), chopped into ¼-inch pieces; ¼ cup (15 g) fresh cilantro leaves and tender stems, chopped; 2 sprigs (3 g) fresh thyme sprigs; 1 pepper (20 g) Scotch bonnet or habanero pepper, whole, or minced if you prefer heat more dispersed (optional); 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper

From the MyKitchenBank Kitchen

A one-pot rice and chicken dish rooted in Trinidad's Creole cooking tradition. Brown sugar is caramelized with chicken to create a deep, savory-sweet flavor foundation, while coconut milk, pigeon peas, and fresh herbs turn humble ingredients into a complete, aromatic meal that captures the warmth of Caribbean home cooking.

Prep: 15 min
Cook: 19 min
Wait: 38 min
Total: 1 hr 12 min
Makes: 4 servings (about 7 cups)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1½ lbs (680 g) boneless, skinless chicken thighs, cut into 1.5-inch pieces, patted dry
2 tbsp (25 g) packed brown sugar
2 tbsp (30 ml) vegetable oil or coconut oil
1½ cups (300 g) long-grain white rice (or parboiled rice)
1½ cups (400 g) canned pigeon peas (gungo peas), drained and rinsed
13½ oz (400 ml) unsweetened canned coconut milk, full-fat
1¾ cups (420 ml) low-sodium chicken broth
1 medium (150 g) yellow onion, diced
3 cloves (15 g) garlic cloves, minced
2 stalks (30 g) green onions (scallions), chopped into ¼-inch pieces
¼ cup (15 g) fresh cilantro leaves and tender stems, chopped
2 sprigs (3 g) fresh thyme sprigs
1 pepper (20 g) Scotch bonnet or habanero pepper, whole, or minced if you prefer heat more dispersed (optional)
1 tsp (6 g) kosher salt
½ tsp (1 g) freshly ground black pepper

Equipment (6)

Large heavy-bottomed pot or Dutch oven (5–6 quart capacity)
Tight-fitting lid for the pot
Wooden spoon for stirring
Sharp knife for cutting chicken
Measuring cups and spoons
Meat thermometer (optional, for checking chicken doneness)

Steps

Before you start

Cut the chicken into 1.5-inch pieces and pat dry; measure and prep all other ingredients.
Have a tight-fitting lid for your pot—essential for even rice cooking.
Read through the full recipe once; don't stir the rice after covering.
If you prefer a milder pelau, use a dash of hot sauce on the side instead of cooking with a whole pepper.

1
Caramelize sugar and brown chicken
- Heat 2 tablespoons oil in a large heavy-bottomed pot or Dutch oven (5–6 quart capacity) over medium heat.
- Once shimmering, add 2 tablespoons packed brown sugar.
- Stir constantly for 3–4 minutes until the sugar melts and turns a deep amber brown; it will smell intensely like burnt caramel, which is correct and desirable.
- Immediately add the chicken pieces and stir continuously for 5–7 minutes, turning pieces often, until all surfaces are coated in caramel and golden brown on most sides.
- If the sugar seems to be burning too fast, reduce heat slightly.
+ Show details− Hide details
Ready when: Chicken is golden brown on most surfaces and coated in dark caramel; deep brown fond (caramelized bits) clings to the pot bottom.
Tip: Watch carefully during caramelization—sugar burns quickly. Don't rinse the pot yet; this fond releases flavor into the dish.
2
Cook aromatics and thyme
- Add 1 medium diced yellow onion to the pot and stir well, scraping up the stuck-on caramel bits (fond) from the bottom with your spoon.
- Cook for 2–3 minutes, stirring often, until the onion begins to soften and turns translucent at the edges.
- Add 3 minced garlic cloves and 2 fresh thyme sprigs (or ½ teaspoon dried thyme), stirring constantly for 1 minute until the mixture is very fragrant and the raw garlic smell fades.
+ Show details− Hide details
Ready when: Onion is soft and translucent at the edges; garlic and thyme are fragrant and the raw garlic smell has disappeared.
Tip: Scraping the fond releases the deep, caramelized flavors that define the pelau.
3
Toast rice and add pigeon peas
- Stir in 1½ cups long-grain white rice, coating every grain thoroughly with the oil and caramel mixture.
- Cook, stirring occasionally, for 2–3 minutes until the rice turns opaque and smells toasted and nutty (not burned).
- Add the drained pigeon peas (about 1½ cups from 1 canned can) and stir to distribute evenly throughout the rice.
+ Show details− Hide details
Ready when: Rice grains are opaque and coated in oil; rice smells nutty and toasted; peas are evenly distributed.
Tip: Toasting the rice in fat gives the pelau a deeper, richer flavor and helps prevent mushiness.
4
Pour in liquid and season
- Pour in 1 can (13.5 oz / 400 ml) unsweetened full-fat coconut milk and 1¾ cups (420 ml) low-sodium chicken broth.
- Stir well, breaking up any clumps of rice that stick together.
- Add 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and 1 whole Scotch bonnet or habanero pepper (if using; leave it whole so you can remove it if the heat becomes too intense, or fish it out before serving).
- Increase heat to medium-high and bring to a boil, stirring once or twice.
+ Show details− Hide details
Ready when: Mixture reaches a rolling boil with large bubbles breaking the surface.
Tip: Leaving the hot pepper whole allows you to control the heat level; remove it if the dish gets too spicy.
5
Simmer rice until tender
- Once boiling, reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 30–35 minutes without lifting the lid.
- The rice will absorb all the liquid and cook gently in the steam.
- Do not stir during this time; stirring releases starch and makes the rice mushy and prevents grains from staying separate.
+ Show details− Hide details
Ready when: All liquid is absorbed (tilt the pot slightly to check—no free liquid at the bottom), rice is tender when a grain is bitten (soft but not mushy), and no steam rises when you carefully peek at the bottom.
Tip: Resist the urge to peek; lifting the lid releases steam and causes uneven cooking.
6
Rest and garnish with herbs
- Remove the pot from heat and let it rest, covered, for 5 minutes.
- This allows carryover cooking to finish the rice perfectly and lets all the flavors meld.
- Use a fork to gently fluff the rice, breaking up any clumps without breaking the grains.
- Remove and discard the whole hot pepper if you used one.
- Gently fold in most of the fresh cilantro (about 3 tablespoons) and chopped green onion (about 1½ stalks), reserving the remainder for garnish.
- Divide among serving bowls and top each with the remaining cilantro and green onion.
+ Show details− Hide details
Ready when: Rice is light and fluffy when fluffed with a fork; no steam rises from the pot; the dish is piping hot.
Tip: If the pelau seems thick before serving, add a splash of warm broth and fold in gently to reach your preferred consistency.

Good to know

Tips

Don't stir the rice after covering—this keeps grains separate and the texture light rather than starchy and clumpy.
The caramelized brown sugar is the soul of the dish; watch it carefully to achieve a golden-brown color, not black or burnt.
If pigeon peas are unavailable, split peas or kidney beans are authentic substitutes; some cooks use a mix of legumes.
Traditionally, some Trinidadian cooks add a pinch of ground pimento (allspice berries) or cumin with the thyme for extra warmth and depth.

Make ahead

You can prep all components up to 1 day ahead: cut and store chicken in an airtight container in the refrigerator, and prep and store onion, garlic, cilantro, and green onion in separate containers. Cook the pelau when ready to serve.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth to a pot or microwave-safe bowl and warm gently over low heat or in the microwave, stirring occasionally, for 3–5 minutes until heated through. The pelau does not freeze well due to how reheated rice changes texture.

Substitutions

fresh thyme sprigs → ½ teaspoon dried thyme. Use half the amount of dried thyme in place of fresh sprigs; add it with the garlic.
canned pigeon peas (gungo peas) → split peas, chickpeas, kidney beans, or black-eyed peas. Use the same volume; if using dried legumes, cook them until tender before adding to the pelau.
unsweetened canned coconut milk, full-fat → heavy cream or cashew cream. Use the same amount; the flavor will be milder and creamier, less tropical.
Scotch bonnet or habanero pepper → serrano, jalapeño, or Thai bird's eye chili. Adjust the amount based on desired heat level; milder peppers can be minced and distributed throughout, while hotter ones should stay whole.